One of the simplest and innocuous offerings from Baltimore is what we call Lemon Sticks. They are a spring and summertime treat, sold at street fairs, especially the Baltimore Flower Mart on the mean, cobblestone streets of downtown. Seriously, can streets be mean and cobblestone at the same time? Doesn’t that seem unlikely? The only meanness I have experienced on a cobblestone street is trying to cross one, after too many glasses of wine, while wearing heels. Now, that was mean.
Innocuous, a word I keep using here, makes me a little nervous. I am a born and bred Baltimoron, I mean, Baltimorean, and if there is one thing to know about Baltimore, it is that we like things a little naughty sometimes. So, I thought, why not dirty these up? Make them an adult pleasure for the sucking? Which made my thoughts turn to my favorite vice. Liquor. Liquor and sucking in one paragraph… oh my! With that, I drowned my lemons in my favorite liquor of all, bourbon. I stuck in that peppermint stick, got to sucking that liquor, strapped on my spikiest heels, and set out for those
mean cobblestone streets.
Drunken Lemon Sticks(makes 12 servings)
1 Cup of Liquor of Choice (I have made these with Maker’s Mark, as well as many of the
different flavored vodkas and rums, such as Sweet Tea vodka and Raspberry Vodka)
12 Soft Peppermint Sticks, approximately 4” in length (see link above)
Foil cupcake liners
Cut lemons in half, and also take a small slice taken off the ends, so they can sit flat. Using a small paring knife, cut an “X” in the center of the lemon flesh where all the membranes meet, to make inserting the peppermint sticks easier. Place lemons in a resealable plastic bag, and pour liquor over top. Marinate lemons in liquor for at least 4 hours, and up to 24 hours, in refrigerator. Place lemons in cupcake liners, insert the peppermint stick, and serve. Suck, suck, suck on that liquor, and hail Baltimorons!