This fall, the team behind Trick Dog will debut their latest venture, Bon Voyage! Their Singapore Sling is a complex twist on the original, calling on house-made pineapple-ginger soda and “sherry heering”—oloroso infused with a medley of dried herbs and cherries.
- 2 ounces gin, preferably Tanqueray
- 1 ounce Sherry Heering (see Editor's Note)
- 1/8 ounce Benedictine
- 3/4 ounce lemon juice
- 2 dashes Angostura bitters
- pineapple ginger soda, to top (see Editor's note)
Garnish: pineapple wedge
- Combine all ingredients, except the soda, in a mixing tin and shake with ice.
- Strain into a Collins glass over ice.
- Top with soda.
- Garnish with a pineapple wedge.
25g dandelion root tea
12g burdock root tea
6g hand-crushed dried rose hip
4g dried rose petal
3g powered Brahmi
2 pieces star anise
500ml oloroso sherry
40g dried bing cherry
30g dried tart cherry
90g frozen cherry
2 peels of orange
100 proof brandy to bring up to 54 proof (54% sacred bond:46% oloroso steep)
Steep the first 8 ingredients in the sherry for 10 minutes at room temperature. Strain and double the volume of sherry with water (should be 250ml to 250ml). Add the next 6 ingredients and let infuse for 2 weeks at room temperature or cooler. Strain through cheesecloth and store.
Pineapple Ginger Soda:
500g peeled, chopped pineapple
50g peeled, chopped ginger
1/2 teaspoon citric acid powder
1 teaspoon salt
Roast pineapple and ginger at 400 degrees fahrenheit for 1 hour. In a large saucepan, combine all ingredients and bring to a boil. Reduce to a simmer and let steep for 20 minutes. Strain out the solids and add 1 liter of water before carbonating in a Soda Stream or iSi.