© John Kernick
Active Time
20 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 12 drinks

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.    More Classic Cocktails  

How to Make It

Step 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.

Step 2    Make the gin slings:

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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