Cocktail On A Stick



This week's Gastropost mission was to explore food on a stick. Everybody loves food on a stick and we have enjoyed some awesome examples of this in the last couple of weeks. They do deep fried breaded things like quail and pork at Gushi at Market 707  in Scadding Court - in fact, the word gushi means skewer in Japanese so if you want to try a bunch of deep fried things on a stick, get over there.
pork on a stick from Gushi

I also had an incredible grilled skewer of niagara peaches with scallops and a honey drizzle at the Supper Market at Niagara on the Lake a couple of weeks ago. What I hadn't had all summer was a cocktail on a stick, one of my favourite things of all.

Last week I made Shack some boozey watermelon lemonade with gin and recall thinking that they would make great booze pops at the time. I was out of lemons but lime goes even better with gin so I switched it up a bit and added some rosemary to the simple syrup - I figured the smell of rosemary and gin would keep the kids away from these babies. How many you get depends on the size of your molds.







Watermelon Rosemary Lime Pops with Gin

1 1/2 cups watermelon juice
1 1/2 tbls *rosemary simple syrup
5 tsp gin
1 tbl lime juice


Puree enough watermelon to get you 1 1/2 cups of juice after you strain it into a measuring cup. Add in the simple syrup and lime juice and taste it. Adjust if needed. If your watermelon is really sweet, you won't need more simple syrup or maybe you want them more tart - then add more lime.

Put 1 tsp of gin in each popsicle mold (I got five popsicles in my PC mold) and then top each one up with the watermelon mixture. Give it a bit of a stir with a skewer or something before putting in the sticks and putting the mold into the freezer and leave overnight (or make them in the morning to enjoy that evening)




*rosemary simple syrup:
Put 1 cup of sugar and 1 cup of water into a saucepan. Add a few sprigs of rosemary and heat it over medium heat until the sugar is completely melted and it is almost just starting to bubble. Remove from heat and let it sit until it comes to room temperature ( at least one hour). Remove the rosemary and store in the fridge.

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