Copper mugs are great and all, but this summer, we've decided to take our favorite summer cocktail, the Moscow Mule, and turn it into a boozy ice pop. And you should, too. Simply freeze ginger beer, lime and vodka a few hours before your guests arrive, and you've covered cocktails and dessert in one fell swoop.
While we're all about low-alcohol cocktails this year, if you want to sneak in a little more booze, try dropping these bad boys into a glass of Prosecco for a playful summer drink. Just don't add any more vodka to the ice pop mix or the pops won't be able to freeze solid.
Moscow Mule Ice Pops
Recipe from the Tasting Table Test Kitchen
Yield: Fifteen 2-ounce ice pops
Prep Time: 15 minutes, plus 4 hours freezing time
Cook Time: N/A
Total Time: 15 minutes, plus 4 hours freezing time
3 cups (two 12-ounce cans) ginger beer
½ cup vodka
6 tablespoons lime juice
1 teaspoon lime zest
2½-ounce ice pop molds and sticks
Lime wheels, for garnish
1. In a small pitcher, combine the ginger beer, vodka, lime juice and lime zest. Stir to combine.
2. Divide between the ice pop molds, pouring 2 ounces into each mold. Place a lime wheel in each pop, followed by the mold top and a stick. Freeze until solid, 4 hours. Then remove and serve.
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