RECIPE

Sour-Cherry Gin Slings

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 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.

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 12 drinks
  • 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. 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.