Chanpagne and Lollipops?

Stirred, not sucked is the catchphrase that goes with these liqueur lollipops.  No more 'shaken not stirred,' instead stir your drinks with these liqueur flavored suckers.  As you swirl them around in your champagne glass, let them diffuse and dissolve adding flavor to your champagne.  Use liqueurs like blck currant, raspberry or peach to make these grown up lollipops for your wedding reception.  Photo from Mattha Stewart.

The recipe is Martha's as well:

Champagne Lollipop Stirrers:

Makes 24

• 2 cups sugar
• 2 tablespoons corn syrup
• 6 tablespoons water
• Flavoring extracts (black currant, peach, raspberry)
• Food coloring (burgundy, ivory, red)

Directions

1. Cook sugar, corn syrup, and the water in a small pan over medium-high heat, brushing sides often with a damp pastry brush, until mixture measures 300 degrees on a candy thermometer. Remove from heat. Stir in flavoring and coloring. Pour into lollipop molds; add sticks while still hot. Let cool completely, then unmold. Store in a single layer in an airtight container with a silica package.