Singapore Sling
From Free net encyclopedia
The Singapore Sling is a cocktail that was invented by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore sometime between 1910 and 1915. At one point the recipe fell into disuse and was actually forgotten by the bar staff. The recipe currently used by the hotel (and repeated at the Wikibooks link below) was the result of recreating the original recipe based on the memories of former bartenders and some written notes that they were able to discover.
The original recipe is rarely used outside the Raffles Hotel. The only other place it is made is on all Singapore Airlines flights, and it is free in all classes of travel. In most other establishments around the world, even in Singapore, a simpler recipe, featuring club soda, is used. It is essentially a Tom Collins with a float of cherry brandy on top, and sometimes includes some grenadine. Club soda is not used in the Raffles Hotel recipe.
Cost of a premixed Singapore Sling at Raffles Singapore is $19.80SGD (Feb 19th, 2006)
Raffles Hotel recipe
- 1 1/2 US fluid ounce (45 ml) gin
- 1/2 US fluid ounce (15 ml) Cherry Heering liqueur
- 1/4 US fluid ounce (8 ml) Cointreau
- 1/4 US fluid ounce (8 ml) Benedictine
- 4 US fluid ounces pineapple juice
- 1/2 US fluid ounce (15 ml) lime juice
- 1/3 US fluid ounce (10 ml) grenadine
- dash Angostura Bitters
Shake with ice. Strain into an ice filled Collins glass. Garnish with cherry and slice of pineapple.
Common recipe used in other establishments
- 1 1/2 US fluid ounce (45 ml) gin
- 1 US fluid ounce (30 ml) lemon juice or sour mix
- Club soda
- 1 US fluid ounce (30 ml) cherry brandy
- (optional) 1/2 US fluid ounce (15 ml) grenadine
Pour gin and lemon juice (or sour mix) into an ice filled Collins glass. Top up with club soda. Add optional grenadine if desired. Float cherry brandy on top. Garnish with cherry and slice of orange.ja:シンガポール・スリング sv:Singapore Sling