Soi takes Westerners thoughts on Thai food next-level. The Capitol Hill, Seattle, restaurant and bar focuses on food from Issan, the northeastern region of Thailand, though its intriguing and inviting menu carries guests throughout various culinary regions of the country.

Set on bringing a similar experience to the bar, bartender Kyle Browning offers his own boozy curiosities since its opening. For the summer, he created a line of poptails — popsicle cocktails — as a collaboration with Soi owner, Gabe Wiborg, and on the menu now.

“The boozy popsicles were a fun way for us to get excited about summer and everything that goes along with it,” Browning says, noting that feedback on this unique offering has been positive. “A lot of folks like to come in groups and get six to eight of them after their day on the water, walking around and shopping, etc, and need a fun way to cool off.”

One of the most popular and enticing pops has been the Thai Ice Tea, which freezes scotch with a classic Thai ice tea.

“The smokiness of the peated whiskey blends with the Thai [tea] very well, amplifying the roastiness of the coffee [flavors], while balancing it with smooth caramel and vanilla flavors,” Browning says.

To keep it local, the bartender uses Westland Distillery‘s peated single malt whiskey in this recipe, which checks all the boxes to elevate the classic Thai summer drink, ice pop-style.

Thai Ice Tea Boozy Poptail

Makes 6 2-ounce Ice Pops

1 ounce sweetened condensed milk
1 ounce cream
1 ounce Westland Peated Single Malt Whiskey
9 ounces Thai Tea*, like Thumb brand

Mix sweetened condensed milk and cream together. Add the whiskey to the mixture, combine; then the Thai tea and combine. Pour into ice pop molds and allow to freeze for at least four hours.

*To make Thai tea, combine 4 tablespoons tea mix with 4 cups boiling water. Strain then add 1 tablespoon of sugar while still hot. Chill once dissolved.