As I walked into Montrio Bistro I found Chef Tony Baker at the Bar doing paperwork and Bartender and Craftsman in the kitchen pitting cherries.Chef Tony Baker said it was "impressive to see a man so dedicated to the art and science of a cocktail. The time and effort that Anthony put into his ingredients is seldom matched."
"As with anything, freshness counts," says Anthony, and this week he was certainly backing up his words as hit pitted, marinated, and jarred Maraschino cherries.
Adapted from a NY Times Recipe.
1 cup maraschino liqueur
1 pint sour cherries, stemmed and pitted (or substitute one 24-ounce jar sour cherries in light syrup, drained).
Bring maraschino liqueur to a simmer in a small pot. Turn off heat and add cherries. Let mixture cool, then store in a jar in refrigerator for at least 2 days before using, and up to several months.