[2] Freeze your own Prosecco pops, and enjoy this light sparkler straight or in a cocktail (photo © Freixenet).

…and enjoying glasses of Prosecco, the Italian sparkler, garnished with boozy ice pops.

The Conrad Hotel in New York City, part of the Hilton empire, offers a tempting lineup of boozy pops at Loopy Doopy, its rooftop bar. (It looks neither loopy nor doopy, but Hamptons-inspired).

The ice pops are made from fruit purée and spirits and served in a goblet of Prosecco. Ice pop flavors include:

 
Loopy Doopy partnered with People’s Pops, a local artisan ice pop maker, which makes the boozy ice pops exclusively for them.

And there’s more fun: Throughout the 2014 summer season, those enjoying Prosecco & Ice Pop cocktails will discover various prizes revealed on their ice pop sticks. Prices range from something as small as an appetizer to a complimentary weekend stay for two in the hotel’s 1,500-square-foot Conrad Suite.
 
 
MAKE YOUR OWN POPS

You can make your own alcohol-infused ice pops with fruit juice and fresh fruit.

Alcohol doesn’t freeze well, so add just a teaspoonful to each pop mold.

Waiter, we’ll have another, please!

Hailing from northeast Italy’s Veneto region, Prosecco is the name of the village where the Prosecco grape—now known as the Glera grape—originated. Other local white grape varieties, such as Bianchetta Trevigiana, can be included in the blend.

The wine can be frizzante—just slightly fizzy, sometimes bottled with a regular cork to be opened with a corkscrew—or spumante—very fizzy, bottled with the mushroom-style cork and cage or something similar.

The wine is often labeled Prosecco di Conegliano Valdobbiadene, after its appellation.
 
Prosecco is affordable, light-bodied for hot summer days, and something you should be sipping now.