The folks at Heavy Table took up the topic today with a little history of the fine tradition of applying sugary frosting to one’s booze, along with a recommended recipe.
Hopefully Connolly’s will be back on shelves next year. (As Baci noted in the old post, perhaps a PDD army will have to step in and rent a kitchen to crank it out if need be.) It’s been a popular fixture in these parts for over 60 years, having originated at Connolly’s Bakery on Belknap Street in Superior. Other brands simply don’t compare.