I have been having cocktail dreams about the Sour-Cherry Gin Sling since I read about it this
spring over at FoodandWine.com. Being a gin fanatic, I love the idea of mixing a sour-and-sweet syrup with my favorite liquor and a splash of fizz. Doesn’t that sound intoxicating and irresistible? My thoughts, exactly.
The challenge with the Sour-Cherry Gin Sling is that sour cherries have a very short season – in fact, they’re exiting their peak as we speak! So rush to your local farmers’ market and pick up a few pounds of the intriguing fruit – you can make this easy cherry syrup and freeze it to reintroduce yourself to the sour cherry this winter when you’re in need of a pick-me-up.
The end result of this particular gin sling is eminently attractive – fizzy, pink and adorned by a fruity garnish. It’s the perfect cocktail with which to bid farewell to July.
Sour-Cherry Gin Fiz
From FoodandWine.com. Serves 12.
- 2 cups gin
- 2/3 cup Cointreau
- 2/3 cup lime juice
- 2 1/4 cups sour-cherry syrup (see recipe below)
- Angostra bitters
- Ice
- Sparkling water
- Lime wheels and fresh cherries, for garnish
In a pitcher, combine the gin with the Cointreau, lime juice, syrup and a few dashes of bitters. Stir well. Pour into ice-filled glasses and top with sparkling water. Garnish with lime and cherries.
Sour-Cherry Syrup
- 1 pound sour cherries, stemmed
- 3/4 cup sugar
- 1 cup water
- Strips of zest from 1/2 lemon
- Strips of zest from 1/2 orange
In a large saucepan, combine the cherries with the sugar, water and 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. Yield should be 2 1/2 cups. Let cool.
For those inclined to match your footwear to your beverage, 
I’d recommend something saucy, red and fun to accompany this festive concoction. My vote goes to these cagey red Michael Antonio Selma sandals over at Endless.com.
Posted by Miss Mojito.
Shoes & Cocktails 
Miss Mojito, my boss recently picked up baskets and baskets of sour cherries and made her own preserves called “Cherry Sunshine” (the cherries are “cooked” in the sun). She gave me a jar and recommended it be used on biscuits, ice cream, etc. It does have a syrup-y consistency. She’ll love it when I tell her I mixed it with gin and fizz!
Looks tasty!