This classic cocktail hails from the Long Bar at Raffles hotel in Singapore.
The recipe used at Red Stag Supper Club is true to the original, with the exception of the liqueur that gives the cocktail it's signature pink hue. With Tattersall Distilling in Northeast Minneapolis producing their beloved Sour Cherry liqueur, this local favorite supplants the more traditional Cherry Heering.
The result is a taste of the islands -- appropriate for both our mild fall days, and the colder days where you wish you were somewhere warmer -- with a hometown edge.
- ¼ oz Tattersall Sour Cherry liqueur
- 1 ½ oz Beefeater Gin
- ½ oz Benedictine
- 1 oz sour mix*
- 2 oz Soda water
- 3-4 dashes Angostura Bitters
*Sour mix should be made and not bought; combine 2 parts simple syrup, 2 parts lemon juice, and 1 part lime juice. Store in refrigerator for up to several months.
Start by adding the cherry liqueur to the bottom of a hurricane glass. In a mixing tin combine gin, Benedictine, sour mix and ice. Shake 12-20 seconds. Strain mixture into glass over fresh ice. Top with soda and bitters. Garnish with a lemon wheel and a brandied cherry.
Red Stag Supper Club in Northeast Minneapolis features hearty meals (including vegan and vegetarian options) in an old-world supper club setting. Cocktails from their full bar change seasonally.