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 ...
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