Replace “on the rocks” with “on the pop” in this creative bourbon cocktail, made by Melanie Tapp of Metropole in Cincinnati.
- 11⁄4 oz. Old Forester (86 proof)
- 1 strawberry-mint popsicle (see below)
Add bourbon to a rocks glass and invert a strawberry-mint popsicle in the glass (see below).
For strawberry-mint popsicle:
- 1 lb. frozen strawberries
- 2 medium bunches of mint leaves
- 1⁄2 cup sugar
Cook strawberries over medium heat for about 15 to 20 minutes, until thoroughly melted and becoming thin and consistent in texture. Add sugar and stir until fully dissolved. Remove from heat and puree in a blender until smooth. Add the mint into the puree and refrigerate overnight. After 24 hours, remove the mint and stir the puree. Pour into popsicle molds with a stick and freeze.