Cocktail Popsicle Recipes

How to make the perfect summer treats, courtesy of Havana bartender Felix Parra.

Tangerine Rum Popsicles

Yields: 6 Popsicles
Prep: 15 minutes
Freeze: 8 hours

2 oz.             Bacardi Select Dark Rum   
22 oz / 2 ¾ cup     8 to 10 Peeled Minneola Tangerines 
1 oz.            Juice of 1 Lime              
1 oz.            Raw Sugar Simple Syrup*    
Splash of Lemon-lime soda
8 Popsicle Sticks

Into a blender, add peeled tangerines, lime juice, simple syrup and soda.  Puree mixture into a liquid.  Strain mixture into a measuring cup and add rum.  Mix well and pour into Popsicle molds.  Add Popsicle sticks and freeze for 8 hours.

Watermelon Rum Popsicles

Yields: 6 Popsicles
Prep: 15 minutes
Freeze:  8 hours

2 oz.            Bacardi Watermelon Rum         
24 oz / 3 cups     Seedless Watermelon puree     
1 oz.            Simple Syrup*                   

Peel fresh watermelon; add into a blender with simple syrup.  Puree until mixture is smooth.   Strain mixture into a measuring cup.  Add Bacardi Watermelon Rum and pour mixture into Popsicle molds.  Add Popsicle sticks and freeze for 8 hours.

Havana Mojito Popsicles

Yields: 6 Popsicles
Prep: 15 minutes
Freeze: 8 hours

2 oz.            Bacardi Light Rum           
3 oz.            Fresh Lime Juice                       
3 oz.            Simple Syrup*               
2½ cups         Lemon lime soda    (sprite or sierra mist)              
12            Fresh mint leaves                         
3 cups        Ice Cubes                         

Combine all ingredients into blender with ice.  Puree all ingredients until mixture is smooth and slushy.  Pour slushy mixture into Popsicle molds.  Add Popsicle sticks and freeze for 8 hours.