Sippin’ on Gin and Juice (Committee)

Alexis Jesup

The obvious inspiration for this colorful cocktail served at Committee may be a 1994 Snoop Dog single—but one sip reveals its debt to the Singapore Sling. A combination of Cherry Heering, orange liqueur, and pineapple juice, the original was first served some 80 years before Snoop had his mind on his money and his money on his mind.

In creating the drink, bartender Lou Charbonneau retained many of the Sling’s original ingredients, but he made a few modifications. For orange liqueur he swapped in Dry Curaçao, and he added the lesser-known Coffee Heering. (When making the drink at home, substitute this one with another coffee liqueur if needed.) Charbonneau also tossed some allspice dram and herbal Becherovka to the mix. Noticeably missing are simple syrup and grenadine; two culprits that often turn Singapore Slings saccharine.

“Singapore Slings shouldn’t be sweet at all,” says bartender Aliz Meszesi. “What’s very interesting is that we didn’t have to put any extra sweetness into the drink because the sweetness comes from the Cherry Heering, the Coffee Heering, and the Becherovka.”

Canned pineapple juice further reduces the need for added sugars, while a saline solution made with an equal ratio of salt to water helps to balance it. Additional flavor comes from an infusion of London dry gin with citrus peels. Theirs is made in-house with a sous vide machine, but it can be easily replicated at home without fancy equipment.

The resulting drink is fresh, dark, and fruity—but definitely not sweet.

Sippin’ on Gin and Juice
1½ ounces citrus-infused gin
1 ounce canned pineapple juice
½ ounce Cherry Heering
½ ounce Coffee Heering
½ ounce lime juice
¼ ounce Becherovka
¼ ounce Pierre Ferrand Dry Curaçao
¼ ounce St. Elizabeth Allspice Dram
2-3 dashes Angostura bitters
3 drops of saline solution (create by mixing equal parts water and salt)
Dehydrated lime wedge and maraschino cherry, for garnish

Add all ingredients except bitters to a cocktail shaker filled with ice and lightly shake. Pour into a stemless wine glass (without straining) and top with Angostura bitters. Add garnishes and serve.

*Citrus-Infused Gin
1 bottle Gin Lane 1751 London Dry Gin
Rind of 3 lemons
Rind of 3 limes
Rind of 2 oranges

Peel citrus, then add peels to gin and allow mixture to sit for three days in a jar. Strain out peels and rebottle.

Brian Samuels

 

Navigate the Boston food scene like a pro!

Subscribe to receive intel on Boston’s best bites right in your inbox.

Thank you!