I’m on a frozen cocktail kick at the moment. Not hard to understand, seeing as it was regularly topping 90 degrees this week. My last post was a Pimm’s Slushie, an icy adaptation of one of my favorite summer cocktails. So this week I’m playing around with another perfect warm weather drink: the Mojito. And I made popsicles!
Not only is the Mojito a perfect cocktail to turn into a popsicle, it’s also quite timely, as today is #NationalMojitoDay. It’s nice to be on top of these things for once. After missing #WorldWhiskeyDay or something a few weeks ago, I finally went and found a calendar of booze-related social media holidays so that I would never be out of the loop again. And while I don’t think I’ll be celebrating everything on the list (National Rhubarb Vodka Day?! It’s December 1st, mark your calendars), the Mojito definitely deserves its own holiday.
Mojito Popsicles
5 oz. white rum
2 1/2 oz. lime juice
2 1/2 oz. mint syrup*
9 oz. water
Combine all ingredients in a cup measure or a bowl with a spout and stir well. Pour into popsicle molds. Let freeze for a couple of hours before inserting the sticks. Freeze overnight and enjoy! Makes six popsicles.
*For mint syrup, combine 1/2 cup water and 1/2 cup sugar in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Add a generous handful of mint and stir, bruising the mint slightly. Turn off the heat, put a lid on the pan, and let steep for 15 minutes. Then fine-strain. Let cool entirely before using.