I'M SHOVING OFF FOR A COUPLE OF WEEKS. PACKING MY SEABAG RIGHT NOW. TURNING ON THE GPS FOR DIRECTIONS AND GOING. I'LL BE BACK. IN THE MEANTIME, I SUGGEST YOU GO TO THE LIQUOR STORE AND GET THE INGREDIENTS FOR A SINGAPORE SLING. A CLASSIC. MAYBE ONE DAY I CAN STAY AT THE RAFFLES HOTEL FOR A COUPLE OF MONTHS!
The Singapore Sling is a cocktail that was developed sometime before 1915[1] by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore. The original recipe used gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top.
Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam. The hotel's recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.
Recipes published in articles about Raffles Hotel before the 1970s are significantly different from current recipes, and "Singapore Slings" drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel.
The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon's nephew. Today, many of the "Singapore Slings" served at Raffles Hotel have been pre-mixed and are made using an automatic dispenser that combines alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken to create a nice foamy top as well as to save time because of the large number of orders. However, it is still possible to request a shaken version from bartenders.
By the 1980s the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering the cocktail has again become a semblance of its former self.[2]
Singapore Sling
The Singapore Sling was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender Mr Ngiam Tong Boon. Till today, in the Hotel'd museum, vistors may view the safe in which Mr Ngiam locked away his precious recipe books, as well as the Sling recipe hastily jotted down on a bar-chit in 1936 by a visitor to the Hotel who asked the waiter for it. My Ngiam Tong Boon concocted the very first cocktail to achieve global fame by mixing the ingredients and serving as shaken, not stirred, on ice in a cocktail glass.
...How to make:
30ml Gin
15 ml Cherry Heering
120 ml Pineapple Juice
15 ml Lime Juice
7.5 ml Cointreau
7.5 ml Dom Benedictine
10 ml Grenadine
A Dash of Angostura Bitters
Garnish with a slice of Pineapple and Cherry
- 1 1/2 ounce gin
- 1/2 ounce Cherry Heering
- 1/4 ounce Cointreau
- 1/4 ounce Benedictine
- 4 ounce pineapple juice
- 1/2 ounce lime juice
- 1/3 ounce grenadine
- 1 dash Angostura Bitters
- Garnish: Cherry and slice of pineapple
- Shake with ice. Strain into an ice filled Collins glass.
- DRINK ABOUT 7 OF THESE AND I GUARANTEE YOU WILL FIND HAPPINESS IN LIFE!
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| SINGAPORE SLING | |
| The Singapore Sling was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender, Mr. Ngiam Tong Boon. | |
| In the Hotel's museum, visitors may view the safe in which Mr. Ngiam locked away his precious recipe books, as well as the Sling recipe hastily jotted on a bar-chit in 1936 by a visitor to the Hotel who asked the waiter for it. | |
| Originally, the Singapore Sling was meant as a woman's drink, hence the attractive pink colour. Today, it is very definately a drink enjoyed by all, without which any visit to Raffles Hotel is incomplete. | |
| Recipe 30ml Gin 15 ml Cherry Brandy 120 ml Pineapple Juice 15 ml Lime Juice 7.5 ml Cointreau 7.5 ml Dom Benedictine 10 ml Grenadine A Dash of Angostura Bitters Garnish with a slice of Pineapple and Cherry |
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