Cocktail Time

We’ve been thinking a lot about creative specialty drinks lately. Sure, Philly is recognized far-and-wide as a leading beer town, but we found some great drink recipes that move away from the suds.


Toque Tip! Kelley used the Perfect Cube Silicone Ice Cube Trays (#121304), but any on our Ice Cube Trays page will do.

We like to swig the occasional Corona, but you can only take so much of that sweet bottled gold. If you’re looking for something of the minty and refreshing variety,  we got a great Mojito recipe from our friend Kelley that wowed up with its flavor and unique approach, good for any day of the week. This version calls for a little twist – or, actually a cube.  Making “Mint Ice Cubes” the day before and freezing them adds both function and a neat-factor to the drink. Here’s how:


-1 12 oz. package of fresh mint, leaves chopped

-2 cups of white rum

-4 medium limes, cut into wedges

-1 cup of white sugar (to taste)

-4 cups club soda

-Water for ice cubes

1. Finely chop mint leaves and add to water. Let steep for 10 minutes before adding to silicone ice cube trays. Freeze overnight. Use any silicone ice cube tray.

2. (The next day)

Place 3 lime wedges, additional mint and sugar into a sturdy glass. Use a muddler (we recommend #120608, the Mojito Bar Muddler) to crush more mint and lime to release the mint oils and lime juice. Add more sugar to taste and muddle again. Do not strain the mixture. Fill the glass almost to the top with mint ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with remaining lime wedge.

We also came across a great recipe from our own Nina Rose, who leads our bakeware department. However, her drink is a little less drink and a little  more frozen treat. Either way it’s all tasty, and with a little boozey kick, too.

Nina Rose combined orange juice with a splash of lemon juice, whipped cream vodka and a splash of amaretto liquor and froze into our freeze pop makers, pictured below.

Ice pop, pre-drink

Happy Hour Ice Pop, after!

You can feel free to play around with the measurements and flavors to find a pop that suits your tastes. Feel free to submit your finished ideas to Or better yet, send us some finished pops! But please, not via email. That’s impossible.

Produced by Curt Sauer and Eric Horvath, Fante’s Kitchen Shop

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