Ingredients
24 maraschino cherries
Ice cubes
16 ounces blood-orange syrup (preferably Monin)
48 ounces seltzer
Preparation
Place cherries in ice-cube trays (1 cherry per cube), and fill with water. Freeze until frozen, about 4 hours.
Divide cherry-filled ice cubes and plain ice cubes among eight 12-ounce glasses. Divide syrup among glasses; top with seltzer.
