Cool Plates features dishes from across the country to help inspire chefs' creativity.
This adult ice pop appears on BiNA’s cocktail menu.
To make it, chef Will Foden slowly simmers ginger, cinnamon, orange zest and rhubarb with sugar and cranberry juice in a sealed double boiler. He cools it, strains it and mixes it with amaro, an Italian liqueur.
Separately he sweetens sparkling wine by adding half a cup of limejuice-spiked simple syrup to one and one half cups of Prosecco.
He pours the rhubarb-amaro mixture into 4-ounce ice pop molds, filling them halfway. Once that mixture is firm but not completely frozen, he tops it with the sweetened Prosecco and returns it to the freezer. Once it’s firm enough to hold a stick upright, he inserts a rosemary skewer into each one and freezes them overnight.
This frozen cocktail is priced at $4.
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