Bon Voyage! Singapore Sling

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 2 ounces gin, preferably Tanqueray
• 2 ounces gin, preferably Tanqueray
• 1 ounce Sherry Heering (see Editor's Note)
• 1 ounce Sherry Heering (see Editor's Note)
• 1/8 ounce Benedictine
• 1/8 ounce Benedictine
• 3/4 ounce lemon juice
• 3/4 ounce lemon juice
• 2 dashes Angostura bitters
• 2 dashes Angostura bitters
• pineapple ginger soda, to top (see Editor's note)
• pineapple ginger soda, to top (see Editor's note)

Garnish: pineapple wedge

Directions

1. Combine all ingredients, except the soda, in a mixing tin and shake with ice.
2. Strain into a Collins glass over ice.
3. Top with soda.
4. Garnish with a pineapple wedge.

Editor's Note

Sherry Heering:
25g dandelion root tea
12g burdock root tea
6g hand-crushed dried rose hip
4g dried rose petal
3g powered Brahmi
3g hyssop
2g hibiscus
2 pieces star anise
500ml oloroso sherry
100g honey
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
500g sugar
500ml water
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.