With San Diego’s weather finally returning to its normal August blazing inferno of death heat (85 degrees), I have started to notice that beers aren’t staying as cold as they did a couple weeks ago, when the wind and sleet was colder than Siberian temperatures (65 degrees, partly cloudy). Backyard BBQs and house party aftermaths are littered with abandoned soldiers, beers with too much in them to put them in the recycling, not enough in them to consider stomaching someone else’s backwash.

Whatever is there to do, I asked myself. How can I possibly manage to keep our beers cold? This question haunted me the last few days, costing me sleep and permeating every thought until I came across this today, after which I screamed and squealed and rejoiced and the world was well again. I give you:

THE BEERSICLE.

Revealed yesterday at Diablo Royal Este in New York City, the “Hopsicle Experience” is guaranteed to make waves in the libation community across America during these hot months. The beer-popsicle looks like your standard Tecate, except at Diablo, they “inject the beer with simple syrup and lime juice, jam a wooden stick into the hole of the can and then put it in the freezer. For four days.” The beer then becomes a grown-up version of the Push-Pop, minus the Flintstone characters, add the bad decisions.

You know how sometimes, the sky looks just a bit bluer? Today is one of those days.

*Note: the creators also give you the option of adding a dash of tequila, which could be either the best or worst decision of your life.