Cocktails on Ice
Cool down this summer with a cocktail popsicle courtesy of Havana restaurant.
Photo by Annabelle Breakey; Food stylist: Karen Shinto
With the fresh herbs, the house-made syrups, and the hand-sculpted ice cubes, cocktails have gotten a little serious.
Not to worry. Felix Parra has the perfect thing to help you chill out in hot weather: cocktail popsicles.
“It’s just something really fun that you can do for summer,” says Parra, a bartender at Walnut Creek’s Havana.
Parra came up with three different recipes that are guaranteed to jazz up any summer bash. The Watermelon Rum is as super-sweet as a kids’ treat. The Havana Mojito has just a hint of rum to go with the drink’s minty sweet-and-sour flavor. Parra’s favorite is the Tangerine Rum, featuring the much more noticeable dark rum balancing nicely with the tartness of tangerine.
The one rule of thumb—other than using all fresh ingredients—is adding only half the amount of alcohol as a regular mixed drink. Otherwise, the liquor’s lower freezing temperature can keep your pops from shaping up.
A last tip: Let the popsicle molds sit for a few minutes after removing them from the freezer. As Parra says about these drinks on a stick, “the only hard part is getting them out.”CLICK HERE for the recipes.