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| Ta-daaaa! |
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| Er, yeah, kinda small.. |
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| All the better to see the pineappley bits inside. |
So here's a quick little appetizer of a
I'm a sucker for any kind of fuzzy little animal, but hedgehogs in particular because one time I did this spirit meditation thingy and these fuzz-bumpkins showed up. And then I saw these at a few kitchen stores in the mall ->
So I asked myself, if I licked a hedgehog, what would I taste?
The diminutive, woodsy hazelnut seemed like a good start. Pair it with a warm hickory-nut-noted Prichard's rum, or heck, any gold rum. And why not add in some pineapple (because, have you seen what pineapples look like these days?)? Naturally, a popsicle needs a non-alcoholic base in order to ensure freezing, and with this hodgepodge of ingredients coconut water seemed the right fit. Finally, some tiki-ish bitters and lime balance out all the sweetness going on.
Hedgehog Pops (makes 3-4 Zoku-sized (1.5-2oz) pops)
6 oz coconut water
3/4 oz gold rum (Prichard's)
1/4 oz hazelnut orgeat
1/4 oz lime juice
1 1/2 T small-chopped pineapple (thorn-like pieces)
3 dashes Bittercube Jamaican #1 bitters
popsicle molds
Your mileage may vary according to the size and type of your ice pop molds, so trust in their requirements first and scale up the recipe as needed.
Combine liquids, including bitters, and stir until well-incorporated.
Divide pineapple bits and then liquid cocktail equally amongst your popsicle molds.
Freeze/add popsicle sticks according to your mold's requirements.
An overnight freezing duration works ok here, the Zoku molds may only need 4 hours or so.
Unleash the popiscles and enjoy!
Nose: banana cream and deeper fruity notes, rum and spice
Palate: banana cream, rich rum brown sugar graham cracker pineapple tang, pineapple vanilla spice, wonderful lime-cinnamon accent on the finish.
Using rum named after a Pearl Jam song? That's your own bidness, tyvm.
