• Loading Video...

Drinks

Cool for the Summer

Infused ice cubes are the key to the coolest drinks
Samsung Pool Party Flavored Ice Cubes
Photo & Video: Dave Katz/Tasting Table 

Pool-party season is wading to a close.

But if you're planning a splashy outdoor get-together for the holiday weekend (as you should be), keep your drinks as refreshing as a dip in the deep end: Make infused ice cubes that slowly melt even more refreshing flavor into your favorite poolside cocktails.

It's a trick we've seen at bars (hello there, tea-infused cubes at Edmund's Oast in Charleston), and freezing them is easier than shaking a balanced cocktail. We took three classic summertime beverages and made an ice cube that pairs perfectly with each one (for each combination, use a silicon ice cube tray with 12 molds).

Make infused ice cubes with lemon, mint, raspberry and cucumber.

① For shandies: Make simple syrup by boiling 1¾ cups of water with ½ cup of sugar until the sugar dissolves; let cool. Peel a lemon and cut the peel into 2-inch pieces. Place a strip of lemon peel into each ice cube mold, then top with the simple syrup. Freeze, drop a cube into the lemon-spiked beer drink, then toast your buddies.

RELATED   Escape to Shandyland »

② For Pimm's Cups: Make simple syrup by boiling 1¾ cups of water with ½ cup of sugar until the sugar dissolves; let cool. Peel and grate half a medium cucumber, then squeeze out the excess water. Place some of the grated cucumber, a fresh mint leaf and a raspberry into each ice cube mold. Top with simple syrup. Freeze, drop into the Pimm's No. 1 cocktail and pretend you're at Wimbledon.

③ For mojitos: Make simple syrup by boiling 1¾ cups of water with ½ cup of sugar until the sugar dissolves; let cool. Squeeze 2 tablespoons of fresh lime juice into the simple syrup. Place fresh mint leaves into each ice cube mold, then top with the lime simple syrup. Freeze and drop into the rum drink. Even if you're already poolside, imagine yourself in the Caribbean.

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere