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Aug 22, 2012 >> Mess Hall & Co.’s Cocktail Cherry Recipe? We’ve got it.


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Look Out! The Snow Patrol is on its way! No, we’re not talking about the 90’s band. We’re talking about Marianne Sundquist’s new endeavor with Mobile Revolution: inspired sno-cones via vintage trucks. Basically, fun on wheels. We caught up with the charming foodie in Humboldt Park (check out all the fun in this week’s G&F Interview) and she showed us how to make cocktail cherries. The best part? We used the juice to make a very boozy sno-cone. Is there any other kind?

Want to snag the recipe? We’ve got it here below:

1 POUND OF TART CHERRIES, PITTED // 2 CUPS DEMERARA SUGAR // 1 CUP BOURBON // 3 WHOLE STAR ANISE // 1-2 PIECES OF CINNAMON BARK // 1 TEASPOON WHOLE BLACK PEPPERCORNS // 2 WHOLE CLOVES

In a saucepan, dissolve the sugar and the bourbon. Bring to a simmer.

Once sugar is completely dissolved, add star anise, cinnamon bark, black peppercorns & cloves. Let simmer for 5 minutes.

Turn off heat and let sit another 10 minutes.

Strain the liquid through a fine mesh strainer.

Place pitted cherries in a jar or bowl. Pour hot spiced bourbon syrup over the cherries.

Let cool to room temperature and then refrigerate until ready to use.

Invite a bunch of friends over for an epic classic cocktail party.

For more foodie fun, find Marianne on MessHallandCo.com.