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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?