from My Island Garden
This sweet-tart concoction is based 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.
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
⅔ cup Cointreau
⅔ cup fresh lime juice
2 ¼ cups sour-cherry syrup
Angostura bitters
Ice
Sparkling water
Lime wheels and fresh cherries (for garnish)
Directions
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.
Note: The sour-cherry syrup can be refrigerated for up to 1 week.
Nada’s Tips & Tricks: Change up the fruit as they come in season for a different take on this cocktail. For non-alcoholic version, substitute the gin for sparkling water or lime soda.
Contents and images used with permission by Canadian Cookbooks.
