Sugar Factory corporate bar manager and mixologist Ken Hall has been enjoying gummy, cherry-flavored Swedish Fish candies since he was young, but “little did I know that it would lead to this!” he says. Hall recently installed the Swedish Fish as well as 13 other cocktails at the Sugar Factory’s flagship American Brasserie at the Paris. “When I started working on this menu, I just thought about the theme of the restaurant and tried to come up with cocktails that fit within that parameter. I thought about all the candy that I enjoyed as a child and tried to turn those into cocktails.” Beyond the über-cherry flavor of this grown-up kiddie indulgence, Hall takes it back to grade school with Hubba Bubba bubblegum, Pop Rocks and Blow Pops to create the treats that complement the brasserie’s menu of sweet and savory pizzas, Belgian waffles and crepes. And did you see the window display of larger-than-life cupcakes, ice cream cones and gumdrops the size of basketballs?! Says Hall, “It’s the Sugar Factory!”
In a mixing glass, combine 1 ounce of rock candy syrup, 2 ounces fresh lemon sour, 2 ounces La Fruitiere cherry puree and 2½ ounces Bacardi Torched Cherry. Add ice, shake and strain into a rocks glass over fresh ice and 4 to 5 Swedish Fish.