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    HOW DO YOU MAKE A SINGAPORE SLING
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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.


Raffles Hotel in Singapore as seen in  American Public House Review
RAFFLES HOTEL IN SINGAPORE



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.  


Singapor Sling as seen in American Public House Review

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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