When someone tells you your food is “interesting,” is that the equivalent of being told you look homely?
It’s a shitty statement to make about someone’s food. And I had a pissed off look to follow after being told my cocktail popsicles were “interesting.” Maybe I’m too defensive—I know food is subjective. But I still felt like shoving this popsicle in the guy’s face and asking him how interesting that way.
What he labeled interesting was this tequila-based, honeydew-body popsicle, which is mixed with ginger beer and softly stirred with a raspberry cassis syrup, turning the classic Diablo cocktail into an Endless Simmer Poptail classic that is anything but just “interesting.”
Melon Berry Diablo Poptail
- 1 ¼ lb honeydew (about half of a large honeydew)
- 2 ½ oz. tequila
- 2 ½ oz. ginger beer
- 5 oz. raspberrries (about 26 regular-size raspberries)
- 1 ½ oz. cassis
- Place honeydew and tequila into a blender or food processor and pulse until pureed. Transfer mixture into a pitcher. Add ginger beer and stir until combined.
- Place raspberry and cassis in a blender or food processor and pulse until pureed.
- Pour the two mixtures, alternating, into popsicle mold, making 3-5 layers. With a popsicle stick or small spoon swirl mixture together in an up-and-down motion. Cover popsicle mold with foil. Cut a tiny hole in the center of each well. Insert popsicle stick through the hole. Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds.