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.

This grown-up throwback to an old-school favorite is sure to cool you down when the temperatures spike.

Yield: 1 snow cone

Source: Fremont, Chicago

Ingredients

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.

The summer issue of Sizzle has more grown-up favorites on classic treats, a summer wine and menu-pairing guide, a chef’s guide to foraging and more!