Cherry Cordial

10 pounds frozen pitted tart cherries

4 ounces Pernod or other Anissette

2 liters simple syrup *hot

2 Boqueria Maldon sea salt

1 whole vanilla bean

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Place 10 lbs frozen cherries in a cambro

Add the hot simple syrup

Add annissette and salt

Slice the vanilla bean open, in two pieces. Toast lightly on the plancha, then add to the cherries

Stir the mixture thoroughly, cover, label and date (include the time!)

Marinate cherries for 24-48 hours. 24 hours minimum.

After cherries have marinated:

Strain cherries in to another cambro

Reserve the liquid – this will be used in the sangria mix

Cover cherries completely with

          ½ Triple Sec

          ½ Red Wine

           2 ounces Anissette

Stir the mixture, then separate in to quart containers, label and date

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