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