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How to make Crawford & Son’s savory popsicles

Bar Manager Jordan Joseph’s creative aperitivo popsicle will leave your taste buds singing. Plus, they are easy to make from home.

Two orange popsicles on a bed of ice and mint.

Make these elevated pops at home.

Photo by Jessica Crawford

Table of Contents

Since 2020, Jordan Joseph has been the mastermind behind Crawford & Son’s elevated bar menu. Jordan turned the idea of an aperitivo, traditionally a pre-meal drink, into something a little more refreshing.

Served before your first course at Chef Scott Crawford’s historic Oakwood restaurant, stun your next dinner guests and learn how to make Jordan’s savory aperitivo popsicle from home.

This recipe makes around 10 pops, depending on your popsicle mold.

Watermelon aguachile ingredients*

Prepare this portion one day ahead.

  • 1 quart chopped seedless watermelon
  • 1 quart chopped heirloom tomato
  • 4 Serrano chiles diced
  • 1 jalapeño, diced
  • 1/2 peeled cucumber, diced
  • 1 bundle of cilantro (stems included)
  • 1/2 cup torn mint leaves
  • 1 tablespoon salt
  • 1 teaspoon citric acid
  • Zest of one lime
  • 1 quart granulated sugar
  • 1/2 pint champagne vinegar


Start by adding all of your watermelon aguachile ingredients in a large mixing bowl, leaving the sugar, water, and vinegar aside.

Follow by adding sugar to a mixing bowl. Using a pair of gloves, gently crush and toss the mixture with the sugar together letting the natural juices from the fruit and vegetables incorporate evenly. Add vinegar and water and continue to mix, crush, and incorporate evenly until all sugar is dissolved.

Store this mixture overnight in a sealed container.

The next day: Strain the mixture through a mesh sieve, and it’s ready to use.

Bonus: The leftover watermelon aguachile can be used for a variety of other purposes and will hold up in the fridge for at least one month.

“It could be used in a margarita or a splash of it in a ranch water cocktail with Topo Chico and a squeeze of lime is delicious,” Jordan told RALtoday.

Popsicle ingredients + directions

  • 4 ounces Aperol
  • 1 ounces mezcal
  • 12 ounces aguachile*
  • 6 ounces lemon juice
  • 6 ounces water

Combine all ingredients to a pitcher and mix + distribute evenly into your popsicle molds.

Freeze overnight and serve with a drizzle of olive oil and a pinch of flaky Maldon salt. Really impress your guests and add fresh herbs such as mint, cilantro, or basil over a bed of ice for a nice addition to each bite. Enjoy!

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