May 31, 2012

proof rum, POP-tail ART, Vol. 87



Normally this post would come much later in the summer, but since our weather has been so unseasonably HOT and dry, we thought that we would give you a cool break with these refreshing treats. Want ‘the proof is in’ to come straight to your inbox? Sign-up is at the bottom of the page. For more information on proof brands, visit our website www.proofbrands.com, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.



watermelon pops 8 oz watermelon juice (from about 2 ½ cups chopped watermelon) • 2 oz fresh lime juice • 1 oz mint simple syrup* 
8 oz proof rum 
• 14 oz club soda

Blend watermelon in a food processor, until it is smooth, but still pulpy. Mix watermelon juice, lime juice, mint simple syrup and proof rum in a shaker and shake well. Pour mixture into popsicle molds (about ¾ full). Top with club soda and stir to combine. Freeze overnight for best results. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.


Mint simple syrup 1/2 cup water
 • 1/2 cup sugar • 1 cup mint leaves, loosely packed
Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. Store in refrigerator for up to 3 weeks.

 


bananas foster pops 1/2 cup cream • 3/4 cup milk • 3 tablespoons brown sugar • 2 oz proof whisky • 1/2 teaspoon vanilla extract
 • 4 bananas loosely chopped

Pour the milk, cream and brown sugar into a small saucepan and heat until just before it begins to boil. Add proof whisky and vanilla. Pour into a blender and add bananas. Blend quickly — the mixture can remain a little chunky. Let cool and refrigerate until cooled completely. Divide the mixture amongst the molds and freeze for 4-5 hours or overnight.

 


blueberry whisky and cream pops 1/2 cup plain yogurt • 1 cup whipping cream • 1/2 tsp pure vanilla extract • 1 cup mashed blueberries • 4 oz proof whisky • 1/4 cup agave
Combine mashed blueberries, proof whisky and the agave. Whip the whipping cream. In a large bowl, combine the yogurt, whipped cream and vanilla extract. Fold in the blueberry mixture. Add more agave if you prefer a sweeter treat. Pour mixture into molds. Freeze 4-5 hours or overnight.



mojito pops 1 cup mint leaves • 1 cup water • 1 cup fresh lime juice • 1 cup superfine sugar • 3 oz proof rum
Purée all ingredients in a blender until smooth. Pour mixture into molds. Freeze 4-5 hours or overnight.

 


sweet tea pops 16 oz boiling water • 3 black tea bags • 2 tbsp sugar • 1 cup loosely-packed mint leaves • 4 oz proof whisky • juice of 1 lime • juice of 1 lemon

Boil water and add to tea bags. Steep for 5 minutes. Pour the hot tea into a large pitcher, along with the sugar. Add juice of one lemon and one lime. Loosely muddle the mint leaves in a glass or bowl. Into the pitcher of now-sweetened tea, stir in the proof whisky, lemon & lime juices and mint. Pour into molds.

 


fruit blasters 3 cups white grape juice • 2 oz proof rum • 1 tsp fresh lemon juice
Mix ingredients and pour about ¾ full in molds. Add fresh berries.

 

Experiment with your favourite juices. Just remember that a good ratio is 3 cups juice to 2 oz proof rum or whisky. If you add too much more alcohol, it just won’t freeze.
Also try different molds. You don't need popsicle molds to make any of these recipes. Dixie or any plastic cup will work (the smaller, the better) Just let the mixture freeze part-way in cup (about 1 1/2 - 2 hours) and insert a popsicle stick in the middle of your pop.


We really like using clear juice for mix – like white grape and cranberry. With these, you can see any inclusions, like mint, berries, citrus fruit, and herbs.



Once again, the Riverdale Art Walk is taking place this weekend (june 2nd & 3rd) This is your opportunity to experience the work of a wide variety of established and emerging artists – all in one area, all exhibiting over two great days. The majority of exhibiting artists can be found in Jimmie Simpson Park, located at Queen Street East and Booth Avenue. Other artists will be exhibiting in retail spaces and galleries along Queen, including the Hangman Art Gallery at 756 Queen Street East. Visit their site for map (www.artistsnetwork.ca)

 


“I paint the way some people write an autobiography. The paintings, finished or not, are the pages from my diary.” —Pablo Picasso
If you would prefer to stay in an air-conditioned environment, do visit the Picasso Exhibit 
at the AGO. It’s an amazing exhibition of Picasso's works borrowed from his own private collection now in the holdings of the Musée National Picasso in Paris. (www.ago.net)

 


proof's perfect day winner will be posted on Facebook this weekend!



Join Michael Riley for a drink tomorrow night, June 1st at the Maple Leaf Gardens LCBO from 4-8pm, and on Saturday, June 2nd at the Manulife LCBO from 4-8pm.


Weekend Forecast
Saturday: Isolated showers and a high of 17 degrees
Sunday: Chance of thundershowers and a high of 20 degrees



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