My take on the Singapore/Raffles Sling, staying somewhat true to the (probable) original recipe of gin/cherry/Bénédictine/lime/water while introducing the fruitiness and effervescence that guests expect from the drink (and keeping the pour cost down via reduced Benny/Heering). Taking its cue from the Eclipse's Heering/Aperol combo, this is still not one of my favorite drinks--I think it could benefit from a barrel-aged bass note or a bright top one--but it's flavorful, approachable, refreshing, and not the slop of syrups and juices that most Singapores are. Most importantly from a service point of view, it's the right color.

An update on the "classic" Satan's Whiskers from the eponymous London bar, augmenting the orange juice with lemon for what M. Frog of Tartines to Tikis characterizes as a fresh and lively drink that avoids the common cocktail ailment of death by orange.

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

My best go at redeeming Malibu.

Please correct if you know better, especially if you are Greg.

Original calls for ginger infused rum; as a shortcut I did a rapid infusion of fresh ginger in an ISI cream whipper. Original has cardamom-sugar rim instead of the bitters.

My version came out very tart; added 1/2 oz St Germain, touch of agave syrup, a few drops of Cardamom bitters on top to add another dimension