Lesson learned: scotch freezes much less well than gin does. My first batch of scotchsicles turned out to be individual servings of scotch slush (tasty, but not the ideal way to drink Laphroaig); the second batch barely held onto the popsicle sticks and base before slushing up. I continue undaunted, however, in my quest for scotch-flavored popsicles!
This batch: per 1 cup of volume in popsicle molds, I used 4/5 of a cup of water, mixed with about a tablespoon of honey. This water base should eventually get tweaked to firm up the popsicles, but apparently a 4:1 ratio isn't quite it. I used 1/5 of a cup of scotch (the aforementioned Laphroaig, because I don't believe in cheap scotch).
I think a 5:1 ratio of honey water to scotch might be enough to create a solid popsicle, but I fear that it will still melt rather quickly into a puddle of slush. I need to get all scientific up in here to figure out the ideal ratio that allows both freezing and delicious booze flavor. (Helen? Guidance?)