How To Make A Singapore Sling
Art of the Drink make a Singapore Sling!
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Alright well we’re going to wrap up with another really classic drink that I’m making once again by viewer request. Several people have emailed me saying they’ve wanted to see this for a long time. It’s called a Singapore Sling.
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And it’s a great drink to do for Art of the Drink because it’s one of those drinks that the recipe that’s out there that most people get when they order a Singapore Sling doesn’t always have a lot to do with the original recipe. We’ve actually lost the original recipe. The Singapore Sling was actually invented around 1910, there’s a little bit of debate, in the Raffles Hotel in Singapore. And the original recipe was passed down verbally. They actually have a recipe printed there, but it’s the result of several bar tenders remembering how kind of how it used to be made.
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But that is the recipe that we’re going to do here for you. If you haven’t had a real Singapore Sling with this recipe, go ahead and try one of these. It’s a tremendously popular drink, you can get it at just about any bar that you walk in to; the bartender should be able to make it but go ahead and see if they make it like this.
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So it’s always in a tall glass, and I’m going to go ahead and start by filling this glass with ice. And the base ingredient of this drink is gin so I’m going to put an ounce and a quarter of gin in there. And then I’m going to put a half ounce of cherry brandy, and this is one of the things that most people leave out. Put a half ounce of cherry brandy, about a quarter ounce of triple sec, jut a little bit. And then a quarter ounce of Benedictine which is another thing that most people leave out. And Benedictine is actually an herb liqueur with a cognac base, I’ll just put in a quarter ounce and it’s just in there to give it a suggestion of Benedictine flavor, but it really needs to be in there in order to taste like an authentic Singapore Sling.
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And then the next thing that I’m going to do is take a lime, and I want the juice of one-half a lime in there. So I’m just going to roll it out real quick and just juice half a lime. Now you can use sweetened lime juice but I don’t recommend it, I like fresh juice whenever you can use it. So just juice that lime in there real nice.
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And then the main mixer in this drink is Pineapple juice, so I’m going to put a couple ounces of pineapple juice in there. And then just about two dashes of bitters, and that just cuts the sweetness. And I’m going to shake it now, and I don’t want to over shake this drink. I don’t want it to be really frothy; I just want to mix the ingredients. Chill them down a little bit and aerate it just a bit.
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And the last thing that I’m going to do is take some grenadine and just drizzle the grenadine over the top. Now you can add the grenadine before you shake it, but I like to do it after, especially with fruit drinks because you get this terrific cascading effect through the drink.
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And the garnish on this is what we call a flag in the industry. And that is a slice of orange and a cherry, and I just thread the cherry through the orange slice and I set the whole thing right on the rim, and I top it off with a straw. And that is a Singapore Sling.
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Anthony: Ready to give that a try?Carlin: Absolutely!Anthony: Each week our art of the drink video Podcast prize package will consist of a Makers Mark apron, a copy of my art of the drink volume 1 bar essentials DVD, and a limited edition version of ‘That Special Touch’, a Makers Mark Cookbook not available in stores.
