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Now THIS was a lyric I could get behind, because from the moment I concieved of this blog, I knew how I was going to put Harrison’s words into consumable form: by making a delicious alcoholic beverage. A cocktail of mine own creation.
I must be a bit of a lush since as soon as I heard the word “sling” I immediately thought of a Singapore Sling cocktail, which is some ghastly fruity concoction that only girl-drink-drunks would ever consider slurping back. Being a pretty dedicated consumer of dirty martinis, I do not particularly enjoy sugary alcoholic beverages. I like my booze to be astringent and pure, free of sugary mixers (aside from club soda) and maybe only mildly flavoured with real lemon or lime. So I knew I didn’t want to just make a cloyingly-sweet version of a Singapore Sling. Instead I came up with this punchy, spicy, only slightly-sweet cocktail, that I think just about everyone can enjoy. Responsibly, of course.
A Ginger Sling With A Pineapple Heart
1 oz each gin, brandy, and Fireball whiskey (regular whiskey will do in a pinch; the cinnamon just adds a nice kick)
2 oz spicy ginger syrup (see below)
club soda, sparkling mineral water, or a spicy natural ginger beer if you want the flavour to pack even more punch
pineapple heart* and pomegranate seeds for garnish
Shake boozes together well in a martini shaker. Strain into a glass. Add syrup and soda to the top. Garnish with pineapple heart and some pomegranate seeds if desired.
*My heart-shaped cookie cutter wasn’t sharp enough to actually punch the shape out of the pineapple slice, so I just used a sharp knife to trace around the edges. If you don’t care about your pineapple actually being heart-shaped, just cut a slit in it and hang it off the edge of the glass.
Spicy Ginger Syrup
1 1/2 pounds fresh ginger, coarsely grated
1 cup organic sugar
1/2 cup water
Combine ingredients in a saucepan and bring to a boil over high heat, stirring constantly. Reduce heat to medium and let simmer 2 minutes. Remove from heat and let cool in pan. Strain into a jar. Store in refrigerator. Yields enough for 4 Ginger Slings.