This recipe originally appeared in the summer issue of Sizzle, the American Culinary Federation’s digital quarterly for culinary students, in an article by Maggie Hennessy. Recipe courtesy of Fremont, Chicago.
Yield: 1 snow cone
Source: Fremont, Chicago
1 oz. Basil Hayden
2 dashes Angostura bitters
0.25 oz. Demerara syrup
Crushed ice, as needed
Luxardo cherry syrup, as needed
Thin piece of orange rind, for garnish
2 Luxardo maraschino cherries, for garnish
Method: In a liquid measuring cup, stir together Basil Hayden, bitters and Demerara syrup until combined.
Fill desired container with crushed ice until slightly overflowing. Pour old fashioned mixture over the top. Drizzle with Luxardo cherry syrup, as needed, to cover/absorb within crushed ice.
Garnish with orange rind and two cherries on a cocktail pick.
TIP: To qualify for packaged confection laws, pops must contain below 1% alcohol by volume.