Sour-Cherry Gin Slings

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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  • Active:
  • Total Time:
  • Servings: 12 drinks


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

How to make this recipe

  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. 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.

Contributed By Photo © John Kernick Published July 2008

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503833 recipes/sour-cherry-gin-slings 2013-12-06T23:49:55+00:00 Todd Feitl, Mike Page summer|barbecue-cookout|cocktail-party|cocktails|12|make-ahead|updated|gin-&-genever july-2008,Mike Page,Todd Feitl,cherry soda,Vie restaurant,gin cocktail,Singapore sling recipes,sour-cherry-gin-slings 503833

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