As the temperatures are climbing and hitting triple digits, you might find yourself looking to indulge in a frozen treat. Look no further than Ginger and Baker’s popsicle window – your pups are welcome, too!
Ginger and Baker is located in a 100-year-old historic building that many locals know and love. The south side has a window that, at one point in time, faced the scale where farmers parked their trucks and weighed their grain. “When we restored the building, we realized the window would be perfect place for people to walk or bike up and order a frozen treat on a hot summer day. Hence, the popsicle window was born!”
In Fort Collins, including dogs is a no-brainer – we love our furry friends! Ginger and Baker offers special pup-pops at the popsicle window and freshly baked dog treats in the bakery. All dogs are welcome on the North Patio where they often enjoy water and relaxing in the shade while their owners catch up with friends and enjoy the summer days.
While pops and the frozen dog treat pup pops are available at the popsicle window, there are more options if you wander upstairs! Head on up to the Rooftop Patio where you can purchase popsicle cocktail. Head Baker, Chef Rachel Brickel, and Beverage Manager, Megan Wenrich, collaborate on special cocktail popsicle recipes. Rachel likes to make the popsicles using seasonal fruit and herbs from the Ginger and Baker farm. Megan then creates a cocktail to complement each popsicle flavor. The result? Frozen deliciousness in a glass!
The current cocktails available on the Rooftop and at the bar at The Cache include ‘Mo-Jitos Mo Problems’, a take on a mojito with a blueberry-ginger popsicle; ‘One in a Melon’, which is a tequila cocktail with a watermelon-tamarind popsicle; and ‘I’m Sprung’, which is a gin cocktail with lavender-lemonade popsicle (make your own version of this at home with the recipe below).
The next time you’re in need of a cool treat or your pup is looking a little warm, stop on by the popsicle window at Ginger and Baker. We can guarantee you won’t be sorry!
Make Your Own Popsicle Cocktail!
“I’m Sprung” served on the Rooftop of Ginger & Baker
5 c sugar
4 Tbsp. cornstarch
¾ c corn syrup
4 c water
¼ c lavender buds
3 c lemon juice
- In a saucepan, combine the sugar, cornstarch, corn syrup, and water. Bring to a boil and turn off heat.
- Cool slightly and combine 4 cups of the mixture with ¼ c lavender buds.
- Let steep overnight.
- Add the lemon juice, strain, and pour into popsicle molds.
- Make a gin & tonic and then add the popsicle!