Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe.
Active time: 25 minutes Start to finish: 1 day
Recipe information
Yield
Makes 5 (1/3-cup) ice pops
Ingredients
1 1/2 cups water
1/4 cup sugar
6 strips fresh lemon zest (1/2 lemon)
3 tablespoons gin
2 tablespoons dry vermouth
1 tablespoon blue Curaçao
Special Equipment
5 (1/3-cup) ice pop molds and 5 wooden sticks
Preparation
Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is dissolved. Cool syrup, then stir in gin, vermouth, and Curaçao. Discard zest. Pour into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.
