Cocktail: Strawberry Mojito Popsicles

Summer has been a little crazy this time around. We have people visiting from out of town, work travel, vacation travel, birthdays, and on top of everything: figuring out a new rental to move to. I love being busy, but it's hard for me to strike a balance between happy busy and crazy-freak-out busy. Plus, it's been like 100 degrees with 200% humidity in Philadelphia for weeks now.

So I'm bringing boozy summer popsicles to the rescue. Because it's too hot to turn on the oven to bake anything and these are the perfect post-work treat on a hot and busy day. Plus, they have fruit so they're healthy, right?

Strawberry Mojito Popsicles

Makes 10 popsicles

1/2 cup sugar
1 cup water
20 mint leaves
1/2 cup lime juice
1/3 cup white rum
8-10 strawberries, sliced 

In a small saucepan, bring water and sugar to a boil over medium heat. Cook until sugar dissolves (a few minutes). Remove from heat, stir in mint leaves, and let steep until syrup is room temperature.

Place a fine mesh strainer over a pitcher (or something with a spout) and strain the leaves out of the mint syrup. Add in lime juice and rum and stir until combined. Pour the mixture into the popsicle molds until they are 2/3 full. Add 2-4 slices of strawberry to each mold, or until the molds are full. 

Place in the freezer for an hour, then remove from the freezer and add the sticks. Place back in the freezer and freeze overnight. If you have trouble removing your popsicles from the molds, try running warm water on the sides of your mold. 

FYI, the booze makes these popsicles melt QUICK so get ready to enjoy quickly!

Cocktail: Mango Colada

This elongated winter weather has me dreaming of warmer days and tropical drinks. A classic piΓ±a colada is definitely a "vacation splurge" cocktail for me. It's not really something I make at home or order in a city bar. It's saved for those vacation moments when you're ordering from a pool boy or drinking for a coconut with your feet buried in the sand.

So today we are breaking out the rum and limes and throwing together a quick and easy cocktail that will have you dreaming of palm trees and rolling waves. Here we go...

Mango Colada

Makes 2 drinks

1/2 cup white rum
1/2 cup canned coconut milk, stirred if separated
3/4 cup frozen mango
juice of 1 lime
1/2 cup ice
splash of mango, pineapple, or (in a pinch) orange juice
pineapple or lime slice (optional)

In a blender, add the first 6 ingredients and pulse until cocktail is smooth with no large pieces of ice or mango. Pour into a cocktail glass and garnish with pineapple or lime slice and a colorful straw. Cheers!

Cocktail: Watermelon Mojito

I'm holding on the fleeting end of summer with both hands right about now. While everyone else is dreaming of sweater weather and muled cider, I'm over here buying up all the summer flowers and product I can find. It's been a busy summer (as you probably have realized by my lack of blogging) filled with road trips and beach days and a lot of rosΓ© sipping. And as much as I can live without the horrible humidity we've had this summer in Philadelphia, I'm my happiest when it's warm and sunny. 

So in celebration of summer were whipping up the perfect summer cocktail: Watermelon Mojito. Muddled mint, fresh-squeezed lime juice and pureed watermelon shaken together with rum and a lot of ice. Essential for lazy summer days. 

Watermelon Mojito

Makes 1 cocktail

1 large handful fresh mint
1 oz lime juice
4 oz watermelon puree**
2 oz white rum
ice
lime wheel and sprig of mint for garnish (optional)

In a cocktail shaker, add large handful of fresh mint and muddle. Add in ice, lime juice, watermelon puree, and rum and shake thoroughly. Strain the cocktail over a tall glass filled with ice. Garnish with a lime wheel and a sprigs of mint. Cheers!

**To make watermelon puree, place pieces of watermelon into a blender or food processor. Blend until smooth and no larger pieces appear. At this point you can strain your watermelon puree if you prefer, but I never do. Store in the refrigerator. 

Recipe: Pineapple Rum Slush

Ever realize that you have a "type?"

Recently I pulled all my cocktail and drink recipes out of the the Recipes tab (located at the top of the blog) and created a Cocktail tab so they would be easier to find. Because I update those pages manually, I was going through, removing and re-adding the images into a new page. In doing that, I realized that most of the cocktails I make on this blog are some kind of margarita or a gin-based cocktail. And when I think about it, yeah those are my types. When I'm searching a cocktail list at a bar, I'm either looking for a margarita with a twist or something made with gin.  

But today we're switching it up and going way tropical. This Pineapple Slush is such an easy cocktail because you're just throwing a bunch of stuff in the blender and having it do all the work. And this drink isn't as sickly sweet as it's cousin, the pina colada. 

Pineapple Rum Slush

Makes 2-3 drinks

2 cups cubed pineapple
1/3 cup coconut milk
1/3-1/2 cup clear rum
juice of 1 lime
2 cups ice

In a blender, add cubed pineapple, coconut milk, lime juice, 1/3 cup rum, and ice into a blender. Pulse until drink is slushy and no large chunks appear. After tasting, add more rum if you want a stronger drink. Pour into glasses and serve immediately. Tiny tiki umbrella are non-optional.