This riff on a Singapore Sling #2 subs in Newfoundland screech in place of gin and showcases cloudberry liqueur instead of the usual grenadine. The bar requirements for this drink are a bit hefty but trust us; you’ll get good use out of them.
ST. JOHN’S SLING
Makes 1 drink
1 1⁄2 oz pineapple juice
1 oz freshly squeezed orange juice
1⁄2 oz freshly squeezed lemon juice
1 1⁄2 oz Screech rum
1⁄2 oz Cloudberry liqueur such as Rodriquez, Lapponia or Chicoutai
1⁄2 oz Aperol
1⁄4 oz Cointreau
1⁄4 oz Benedictine
1 dash angostura bitters
1 dash orange bitters
A handful of ice cubes
A handful of ice cubes or crushed ice
1 oz club soda
Fresh nutmeg and ground cherry (physalis) for garnish
Add all ingredients except ice, nutmeg and ground cherry into a shaker. Add first handful of ice. Shake and strain into a chilled Collins glass filled with second handful of ice. Top with club soda. Grate a pinch of nutmeg overtop. Twist leaves of ground cherry together and set over ice.
This delicate golden-tinged berry (also know as bakeapple) grows in arctic, subarctic and northern moorland regions including North America. This fruit is used in a variety of confections as well as in a sweet-fruit almost honey-tasting liqueur (used in this recipe). If you’re in St. John’s be sure to pick up some bakeapple jam and cloudberry liqueur — they’re local specialties.