Kate, We’d love to! Hil Â
So I headed over to Wine Warehouse on Broadway, much beloved of NYU students with totally legitimate IDs, and, consequently, a rich seam of non-famous brand spirits, and outré liquors.
Because a Singapore Sling is not the kind of drink that you just whip together one night on a whim. It takes a bit of planning. Cherry Heering for starters, or some other kind of cherry brandy. This is no biggie, I suppose – we’re moving into mulled wine, mulled apple cider season. It’s going to get used. And then there’s the Benedictine, which, frankly, is a bit of a one drink spirit, but Hilary had a bottle, and it would travel, so that was ok.
The Singapore Sling was created at Raffels bar by the bartender, Mr Ngiam Tong Boon, and he jotted the recipe down on a bar-chit for a customer anxious to recreate it at home as follows:
30ml gin, 15ml cherry brandy, 120ml pineapple juice, 15ml lime juice, 7.5ml Cointreau 7.5ml Benedictine, 10ml Grenadine, dash of bitters, soda ÂOr, in ounces:
1 ½ oz gin, ½ oz cherry brandy, ¼ oz Cointreau, ¼ oz Benedictine, 4 oz pineapple juice, ½ oz lime juice, 1/3 oz grenadine, 1 dash bitters, soda ÂYou shake everything except the soda together over ice, pour into a glass, top up with soda to taste, then serve garnished with a bunch of mint, a maraschino cherry and a wedge of pineapple – and as many umbrellas, novelty straws and swizzle sticks and good taste will allow.
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