Or omit the ginger syrup and use ginger beer rather than club soda.

Varies from Baker's canonical Singapore Sling by using tart cherry shrub instead of cherry cordial and lime, though a lime wedge squeezed and pitched in like Lester would be a nice addition. Named for my 'hood in Boston, and appropriately red.

Sorry about the impossible to find bitters - I made them, and they're pretty good for a first try, and yes, they taste like forest floor. Boker's is a fair substitute, but it has more coffee aroma and flavor.

Boccato suggests Chairman's Reserve Silver rum; works well with Flor de Cana white too.

From Food & Wines: Cocktails 2008. Blog post where I founds this says "Please note that the book has the recipe as 1/4 oz Bianco Vermouth. After mixing the drink with that amount, I discovered through the A Dash of Bitters blog that the book's recipe is incorrect and the intended volume is 3/4 oz."

Homemade using base of 16 oz each demarara sugar, rice vinegar & cider vinegar.

Nice showcase for the Bulleit, which is wonderfully green and grassy for a rye. The cherry shrub gives sharp top notes along with cherry umami to moderate the bitter Punt e Mes.

Did your Dad ever add juice from the the jar of "maraschino" cherries to his manhattan? This cocktail mimics that but in a much more satisfactory way. If this drink evokes anything, perhaps it would be the guileless cocktail culture of the 50's when my Dad learned to mix drinks.