A Cocktail Party, On A Stick Slideshow

Especially on a steamy summer night, there is something about eating these treats that takes one back to the carefree days of childhood. Yet they still deliver for the 21+ plus crowd. Because wine doesn't freeze like juice, you will need to first make a fruit purée and sugar mixture like a traditional popsicle and then add a wine with a low alcohol content.

Especially on a steamy summer night, there is something about eating these treats that takes one back to the carefree days of childhood. Yet they still deliver for the 21+ plus crowd. Because wine doesn't freeze like juice, you will need to first make a fruit purée and sugar mixture like a traditional popsicle and then add a wine with a low alcohol content.

At SnoBar they serve two favorites, Cosmopolitan and Margarita. The ice gives it texture, the citrus gives a bite, and the alcohol adds depth to this twist on a frozen drink. These also need to be made like the wine popsicles, by adding a liquor with a low alcohol content to a fruit and sugar pure before freezing them in a traditional ice cube tray. Plunge the sticks in right before the pure is completely frozen. Or try this recipe for Blood Orange Margarita Pops.

For those looking to shake up the lobster roll without sacrificing the buttery meat, this is a great way to highlight the lobster deep fried on its own rather than mixed with mayo and nestled in a bun.

Chop up a lobster tail into two-inch pieces, dip them in a light batter, and deep fry until golden brown. Once you take the meat out of the oil, drain on a paper towel for three to five minutes and then insert the skewers into the crunchy exterior.

Riff on the corn dog by replacing the hot dog with a spicy sausage (mini-sized for a party) and pair it with a robust, grainy mustard. Like the lobsicles, fry the sausages first, and then insert the skewer into them. If you plan it right, you can prepare these ahead of time at home and keep them warm in the oven until guests arrive.  

Food blogger turned cookbook author Matt Armendariz has taken one of the most recognizable knife-and-fork favorites, like chicken and waffles, and reinterpreted it as a chicken tender dipped in waffle batter and fried. He's also paired pancakes and hot dogs into one highly portable breakfast (that's better with syrup, of course). Yum.

Another Armendariz favorite skewers the traditional Italian staple. Alternate mozzarella balls and cherry tomatoes with ribbons of basil to create a colorful red, white, and green arc. Or do the same with watermelon, like in this recipe.

If you are crunched for time, and need a quick and easy dessert, do like the Tartelette blog and buy a dozen or more macarons and turn them into a cookie bouquet by placing the sticks in the filling and bundling them together like flowers. Or do as renowned caterer Peter Callahan did and serve up mini ice cream sandwich pops, at left. It's cute and looks like you put far more elbow grease into it than you really did.

Painted in light shades of pink, yellow, and purple, these lollipops feel like you're eating the closest thing to a fairytale. They are not only fashionable but also functional, sending your guests away with a sweet bite instead of them leaving you with a half-eaten slice of cake.

To make them yourself, bake a traditional cake, then crumble it with this list of baking ingredients, and refrigerate on the stick, or follow this Bakerella recipe.