Any sippable cocktail can be made into an ice pop, as long as these basic ratios are followed. Too much liquor, of course, and they will not freeze properly. The ratio of sugar is a bit higher, too, than you might otherwise find in the liquid form of a similar cocktail. Try this recipe for a Cucumber Gin and Tonic, and branch out from there…the Sandia En Fuego, from last summer’s Grilled Cocktails article, shows lots of promise in ice pop form, as well. If you have children in your life, make sure they’re clear on whose popsicles these are.
The tonic we call for in this recipe is an uncarbonated version, that we made last month from scratch. It can be omitted if (gasp!) you did not make the recipe, but it does add a nice floral, bitter element to the pop. If you prefer, use tonic water that has gone flat as a substitute.
Carbonated tonic water in a blender is not a good idea.
Makes about 4.5 cups liquid ice pop mixture. How many pops this is depends on your popsicle molds.
Puree the cucumber, mint, gin, lime juice, agave, tonic, and salt in a blender until smooth.
Divide the mixture evenly between popsicle molds.
Insert popsicle sticks and freeze until firm, at least 8 hours or overnight.
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