Growing up, there was no better sound during the summertime than the melodic chime of an ice cream truck coming down the street. The very thought makes me nostalgic for Push-Up Pops, Orange Creamsicles and Fudge Bombs.

I know I am not alone in my fondness for tasty frozen treats, though. Recently at a parade, in the midst of a mob, my friend spotted a popsicle making its way through the crowd, carried by an invisible hand (I have to marvel at his built-in sugar radar). I think he was more excited by the frozen popsicle than the 5-year-old carrying it was, and we had to make a beeline for the ice cream stand.

It seems no matter what your age, refreshingly sweet and cold popsicles appeal to the kid in all of us. But just because we're harkening back to a more innocent time doesn't mean we can't spike things up a bit.

We asked a few experts in town to come with some grown-up popsicle recipes for our CultureMap readers. Whether you use a popsicle mold or Dixie Cups and a wooden stick, freeze for at least four hours and then indulge.

RDG + Bar Annie – ROXOR Cooler Popsicle

Robert Del Grande and Dripping Springs Vodka have collaborated to produce ROXOR Artisan Gin. While the cocktail version of the ROXOR is available at RDG, the frozen version is a breeze to make at home.

Directions: Mix 1 ½ oz. ROXOR Texas gin, 1 oz. grapefruit juice, ½ oz simple syrup, and splash of grenadine. Pour and freeze.

Cha – Poolside Pop
The Poolside Pop from Cha is sure to be a hit at your next outdoor party. You can find all of the ingredients at your local grocery store.

Directions: Muddle four strawberries and 5 oz. blackberries and combine in a pitcher with 1 ½ tablespoons of chopped mint. Add one bottle Prosecco, ½ cup simple syrup, and 2 tablespoons lemon juice. Pour into a popsicle mold or Dixie Cups and freeze.

Sean Beck/Backstreet Cafe, Hugo's, & Trevisio – After the Storm Popsicle
This recipe is a beer-inspired take on a Dark and Stormy cocktail. The taste of the beer comes through, accented by fresh orange, spicy ginger and the sweet 'n’ sour element of tamarind.

Directions: In a heavy-bottomed saucepan, combine a bottle and a half of Real Ale Brewhouse Brown Ale, five tamarind pods with the shells removed, 1 ¼ cups sugar, and 1 ½ teaspoons freshly grated ginger. Bring to a boil, then simmer for approximately 20 minutes, or until the mixture develops a syrup-like consistency. Remove from heat, strain and let cool to room temperature. Stir the rum plus 2 cups fresh-squeezed orange juice into the beer-tamarind syrup, mixing well. Pour the mixture into popsicle molds and freeze in the coldest part of your freezer.

Barbed Rose – Watermelon Wildflower Popsicle
Watermelon is a refreshing summer snack. Make the leftover liquid from this recipe into sorbet!

Directions: Place 3 cups fresh seeded and diced watermelon, ¼ cup honey, 1 cup Saint Germain Elderflower Liqueur, five drops Orange Blossom Water, three ¼ inch-thick ginger slices, five torn mint leaves, and juice from half a lemon in a blender and puree until smooth. Using a sieve or fine mesh strainer, strain the juice, making sure to press hard on the solids to extract as much flavor/juice as possible. Taste the juice and adjust the flavor to taste by adding more honey or lemon as desired. Freeze according to the instructions of your popsicle molds.

Max's Wine Dive – Sangria Ice Cubes
Although not technically a popsicle, I had to mention the flavored ice cubes from Max’s Wine Dive — they are simply too good not to include. Add to your favorite Moscato d'Asti or Prosecco and enjoy your ice cold beverage in or out of the pool.

Directions: Cut six ripe peaches of your favorite variety into segments. Place peaches, 1 cup water, ½ cup sugar, and 1 heaping tablespoon fresh chopped ginger in a blender. Puree until all ingredients are fully combined. Add eight large hand-torn basil leaves and eight large hand-torn mint leaves into the fruit mixture and fold with a spoon or spatula (do not blend or puree). Pour mixture into ice cube trays and freeze.

Have your own adults-only popsicle recipe? Share with us in comments!