I visited my sister and her family in Georgia last month, and found this gorgeous crystal candy dish at an antique emporium… I immediately googled anything to do with liquor and lollipops – and found this great recipe on Leite’s Culinaria. I used Rhum Barbancourt as my liquor – and the pops taste yummy.
I’ve been sitting on the recipe since that day in early July, and am happy that I finally executed it. It was fun working with the thermometer, messy dealing with the stickiness… but overall I consider it a successful endeavor! Even with my afflicted-looking lollipops! The recipe says to “cool completely” – don’t be hasty like me (I’m always impatient…) and allow these pops to cool for at least a few hours before removing…
Good luck! Let me know if you like the recipe, what booze you choose to use, and if your lollipops look professional like… or quirky, like mine 🙂
Tag me in your photos @sipponderrepeat on Instagram to enter, and please #sipponderrepeat as well. I’m excited to give away a little piece of vintage class and style.
The best photographs will be judged based on 1) composition 2) how tasty the cocktail sounds 3) use of ingredients/proportions and 4) style. The bartender/homebartender are both welcome! 1) Max 4 photos per entrant 2) classic cocktails welcome – but *must* add at least 1 original/unique spin to recipe 3) cocktail *must* be made by entrant 4) photos *must* be taken by entrant 5) Must be in the continental U.S. to enter
“In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it’s broken up into shards. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve.” — Death and Co: Modern Classic Cocktails
I infused a watermelon with tequila, but didn’t care for the texture of the watermelon once it was saturated with even more liquid (watermelons are 92 percent water!). Thus, I allowed the tequila to sit in the watermelon for about 5-6 hours, then strained it with a fine mesh strainer. The result was yummy, and the clear, unaged, blanco tequila took on that gorgeous dark pink watermelon hue! Let me know if you guys try, and like, it!
I am loving Element Shrubs – they are refreshing and tart, just as a shrub should be.
Shrubs, also known as drinking vinegars, are fruit, sugar, and vinegar mixtures that were consumed during Colonial Times. The current Cocktail Revival has certainly led to a “Shrub Revival” as well. Give these tasty drinks a try, and also make your own – it’s very fun!
Yesterday I infused 6oz of El Scorpion Mezcal with 1/3 cup whole French Roast coffee beans. After 24 hours, I strained the Mezcal – it was a dark, rich chocolate color. Almost a full ounce of it surrendered itself to the beans. I poured half for today (later on today, rather) and half into my oak barrel. I will report back in several days…