These frozen rosé popsicles have chunks of real strawberries in every bite

Few things say summer like an ice-cold glass of rosé. Even better on a hot day is a slushy glass of frozen rosé, or frosé, freshly poured from the blender. The ideal place to consume a glass is poolside, served in margarita glass for easy sipping.

Another great way to enjoy to enjoy frosé is in popsicle form, which allows for bite-sized portions when you don't want to over indulge. Dan Magro — the mixologist and author of "Suck It Up: Extraordinary Cocktails for Everyday People" — crafted a recipe, which includes chunks of real strawberries and fresh basil in every bite.

Magro selected Casillero del Diablo rosé, and I am a fan of the famous Chilean wine brand. The recipe calls for two cups of wine, which yields approximately six popsicles. If you want to use the entire bottle of wine, all you have to do is double the recipe.

One of the secret ingredients in the recipe is white balsamic vinegar, which brightens up the flavor profile. Now all you have to do is prep some of these pops to look forward to on a bright summer day under the sun.

If you're looking for more spiked popsicle ideas, try pastry chef Meghan McGarry's Irish cream cheesecake pops. The flavor profile of these popsicles resemble an Irish coffee, and every ingredient works wonderfully together. Light brown sugar adds a depth of flavor, cream cheese adds the lush factor of cheesecake and espresso powder adds punch.

It only takes the right combination of simple ingredients to yield an elevated dessert and keep things light. With spiked popsicles in your life, summer is about to be taken to a whole new level.

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Recipe: Frozé del Diablo

Makes approximately six standard popsicles

Ingredients:

• 2 ounces vodka
• 2 cups Casillero del Diablo Rosé
• 1 ounce (white) balsamic vinegar
• 1 1/2 ounces simple syrup
• 3 medium strawberries, plus additional
• Fresh basil

Tools:

• Popsicle sticks
• 1 large 6-cube ice tray

Instructions:

1. Combine all ingredients in a blender (except basil, additional strawberries and popsicle sticks) and blend until smooth then let settle.
2. Double strain into a standard large 6 ice cube tray.
3. Slice additional strawberries and tear basil. Distribute evenly across the ice cube tray.
4. Cover the tray with foil and stick popsicle sticks through into the ice cube molds.
5. Freeze overnight for at least 12 hours.
6. Carefully remove and enjoy responsibly.

Note: 

To use the entire bottle of wine, get a second large 6-cube ice tray and double the recipe.

This cocktail popsicle handcrafted exclusively for Casillero del Diablo by Dan Magro, the mixologist and author of "Suck It Up: Extraordinary Cocktails for Everyday People."