INGREDIENTS

SOUR-CHERRY SYRUP

  • 1 pound sour cherries, stemmed (Such as Balaton, or Montmorency)

  • 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

INSTRUCTIONS

Make the Sour Cherry Syrup:

  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.

Make the Gin Slings:

  1. 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.

| Adapted from Food + Wine