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BY CHRIS POH
SWEET
RECOLLECTIONS
| I’ve
made few concessions to adulthood other than consuming spirits in
a somewhat more unadulterated state. Wisdom has prompted me to forego
the fructose enhanced flavors that colored the cocktails of an earlier
age. But there are those frigid winter days when these old bones
consider the virtues of tropical venues and drinks garnished with
pineapples and paper umbrellas. One such concoction was introduced to
me by a well traveled publican at the Mushroom Bar in Manhattan’s
Greenwich Village many years ago. This sagacious adviser,
whose name I
regrettably forget, told me that if I was going to insist upon
cultivating a diabetic future there was only one sweet potion worth the
risk – the internationally renowned Singapore Sling. |
The
original recipe was created in the early 1900s by Mr. Ngiam Tong
Boon, the bartender at the famed Long Bar at Raffles Hotel in
Singapore. The purpose of the drink was to provide cover to
the proper
women of British society who were not supposed to be seen consuming
alcohol in public. The ruse would most likely only be effective as long
as the offending English lass did not attempt to speak or stand up. If
mixed according to tradition, a couple of these would challenge the
equilibrium of even the most able-bodied seaman of Her Majesty’s Royal
Navy.
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SINGAPORE
SLING RECIPE
·
30 ml Gin
· 15 ml Heering Cherry Liqueur
· 120 ml pineapple juice
· 15 ml lime juice
· 7.5 ml Cointreau
· 7.5 ml Dom Benedictine
· 10 ml Grenadine
· Dash of Angostura Bitters
· Garnish with a slice of pineapple and cherry
Mix
all ingredients in a shaker
and strain into
a hurricane glass
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