Friday, August 14, 2015
About a month ago I was asked by Metro International to create a recipe for a boozy popsicle, and I created a really delicious recipe using rum, coconut, and grilled cherries (a favorite combination of mine right now). Metro International published said recipe and my photos without crediting the recipe nor the image to me, nor linking back to my website (grumble grumble grumble). SO I am sharing it here with all of you, and publicly claiming ownership of my recipe. I hope you enjoy it, especially as we head into the dog days of summer, when rum and fruit in frozen form is a necessity for survival.
Rummy Cherry Colada Popsicles
Created by Gastronomista
1 oz White Rum such as Bacardi Superior
3 oz Coconut Milk
2 oz Coconut Water
2T Toasted Coconut Shavings
Shake in a Cocktail Tin, and Pour into Popsicle Molds and let freeze.
1 Cup Baked Cherries*
2 oz Extra Dark Rum such as Bacardi Black
5 oz Coconut Milk
20 Dashes Barrel Aged Bitters
Blend in a blender on full speed, when all the fruit is chopped, pour into popsicle molds, add popsicle sticks, and freeze.
Cut cherries in half, and remove pits. Place cherries on a baking tray with tin foil, and place in the oven at 400 degrees for 10 minutes. Remove and let cool.