RECIPE

© John Kernick

Sour-Cherry Gin Slings

• Recipe by Mike Page and Todd Feitl

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.

• Make-Ahead

Ingredients

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

Directions

1. make the sour cherry syrup: 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.