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. More Classic Cocktails

Sour-Cherry Gin Slings
Photo: © John Kernick
Active Time:
20 mins
Total Time:
1 hrs 30 mins
12 drinks


Sour-cherry Syrup

  • 1 pound sour cherries (stemmed)

  • ¾ cup sugar

  • 1 cup water

  • Strips of zest from 1/2 lemon

  • Strips of zest from 1/2 orange

Gin Sling

  • 2 cups gin

  • cup Cointreau

  • cup fresh lime juice

  • 2 ¼ cups sour-cherry syrup

  • Angostura bitters

  • Ice

  • Sparkling water

  • Lime wheels and fresh cherries (for garnish)


Make the gin slings:

  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.

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