Cocktails: Champagne with Citrus Popsicles

Cocktails is a Tablecrafter series on updated versions of classic alcoholic drinks.

Some things must be appreciated in their original state, but there's no denying that brainstorming the various ways to reinvent a classic is much too fun to completely forgo. In this recipe, we take the definitive French 75 and add an interesting twist. The citrus element of the cocktail comes in the form of an intensely flavored popsicle. Light, effervescent, and refreshing, our variation on the libation easily reminds us of the best summer cocktails we've had. 

Champagne with Citrus Popsicles

Yield: 8 popsicles
Time: 1 hour and 35 minutes (5 min prep / 1 hr 30 min freezing)


  • 12 oz. champagne
  • ⅓ cup gin
  • ¼ cup simple syrup
  • ⅓ cup lemon juice


  1. Combine all the ingredients except for the champage and pour into popsicle molds and leave about ¼ of an inch allowance.
  2. Freeze for about 1 hour and 30 minutes or until solid.
  3. Serve popsicles inside a glass and pour champagne over.

Are you enjoying our version of the French 75 cocktail? Share your thoughts with us, email us at We'd love to hear from you!


Can Craft: Spam Hash & Egg

Can Craft is a Tablecrafter series on creating presentable food from preserved, processed, and canned food.

Getting a constant supply of fresh ingredients to our kitchens is more challenging than it sounds. While some people can set aside a routine run to the market, most of us are hammered with pressing schedules and stuck with more long-lived, but less fresh food. Enter canned food.

Universally despised and loved in equal measure, Spam kicks off Can Craft. But isn't that a genetically modified, processed, mysterious horror? It is, and that's the point of this series: how can we cook well when this is all we can cook with?

Because of Spam's convenience, it grew in popularity during the second world war primarily as soldier fuel. Its reach grew so wide that junk mail from dethroned Nigerian princes have to thank their namesake for sharing the same qualities of being both ubiquitous and inescapable.

Now, among breakfast options, hash may not possess the grace of an omelette but it makes up for it through resourcefulness. It shines in its ability to turn junk into a beautiful plate of flavor, color, and texture. Cooked with eggs, aromatics, and golden, crispy potatoes, this is a no-nonsense comforting dish that stands the test of time across cultures.

The humble Spam.
Zucchini, potatoes, egg, and parsley.

Spam Hash & Egg

Yield: 2 servings
Time: 30 minutes (10 for prep / 20 for cooking)


  • 1 can Spam, cubed (1cm)
  • 1 zucchini, cubed (1cm)
  • 1 cup potatoes, peeled and cubed (1cm)
  • 1 tbsp flat leaf parsley, chopped for garnishing
  • 1 small white onion, sliced thinly
  • 1 egg
  • 1 tbsp vegetable oil
  • Salt and pepper, to taste


  1. Boil the potatoes in salted water for 6–8 minutes, or until they are almost cooked. Strain and set aside.
  2. In a skillet over medium heat, add the oil and potatoes. When they begin to caramelize, add the Spam.
  3. When the Spam and potatoes are almost completely browned, add the onions and zucchini. Continue to cook until the vegetables are completely cooked through, about 5 minutes.
  4. Create a well in the center of the pan and crack in the egg. Season with salt and pepper. Cover with a lid for 4 minutes. Sprinkle over the parsley and serve hot.

While Spam remains a cult classic by itself, turning this wartime delicacy into a handsome breakfast will take you around only half an hour. Instead of serving sliced lunchmeat on its own, try to experiment with the flexibility that the iconic Spam offers.  

If you've successfully created our Spam Hash, send us a photo to or tag us on Instagram. We'd love to see your work.