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Sour-Cherry Gin Slings
© John Kernick

Sour-Cherry Gin Slings

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 12 drinks
  • MAKE-AHEAD

Like Paul Virant, Vie bar manager Mike Page and pastry chef Todd Feitl think hyper-seasonally. They based this sweet-tart concoction on the classic Singapore sling, replacing the traditional cherry brandy with an intensely vibrant homemade sour-cherry syrup. With a squirt of sparkling water, the syrup also makes a great base for kid-friendly cherry soda.

Sour-cherry Syrup

  1. 1 pound sour cherries, stemmed
  2. 3/4 cup sugar
  3. 1 cup water
  4. Strips of zest from 1/2 lemon
  5. Strips of zest from 1/2 orange

Gin Sling

  1. 2 cups gin
  2. 2/3 cup Cointreau
  3. 2/3 cup fresh lime juice
  4. 2 1/4 cups sour-cherry syrup
  5. Angostura bitters
  6. Ice
  7. Sparkling water
  8. Lime wheels and fresh cherries, for garnish
  1. MAKE THE GIN SLINGS: In a large saucepan, combine the cherries with the sugar, water and citrus zests and bring to a boil. Cover and simmer over low heat for 40 minutes. Pass the mixture through a fine strainer, pressing on the solids; you should have 2 1/2 cups. Let cool.
  2. In a pitcher, combine the gin with the Cointreau, lime juice, sour-cherry syrup and a few dashes of bitters and stir well. Pour into ice-filled glasses and top each drink with sparkling water. Garnish with the lime wheels and fresh cherries and serve.
Make Ahead The sour-cherry syrup can be refrigerated for up to 1 week.
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