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.

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Sour-cherry Syrup

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

Gin Sling

2 cups gin
2/3 cup Cointreau
2/3 cup fresh lime juice
2 1/4 cups sour-cherry syrup
Angostura bitters
Ice
Sparkling water
Lime wheels and fresh cherries, for garnish

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.
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.

Sour-Cherry Gin Slings

Sour-cherry Syrup

Gin Sling

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