Swap in Drambuie for Bénédictine or top the drink with lime seltzer instead of club soda. Instead of the classic grenadine, try some of the liquid from the Luxardo cherries to amp up the flavor from the cherry liqueur. Look, everyone else already has, so you might as well do it too. They’re also stronger than triple sec, so you’ll need fewer drinks to get the party started. Grand Marnier is a blend of triple sec and cognac that will give the drink a slightly darker hue and a rich oaky flavor. How to make: SHAKE all ingredients with ice and strain into ice-filled glass. While triple sec has a straightforward orange flavor, Cointreau is a bit more complex, offering hints of bitterness to balance the sweetness. Cointreau is a type of triple sec, but there are a few differences that will slightly change the flavor of your drink. In the mood for more pink drinks? Try the pink señorita or the Dirty Shirley.Ĭan you use Cointreau or Grand Marnier instead of triple sec?ĭefinitely. You’ll also get a chance to stock your bar cart with a few new bottles and experiment with different cocktails. Each ingredient plays a crucial role in creating a balanced drink that doesn’t taste as sweet (or pink) as it looks. The Singapore Sling is a bit elaborate, but I can guarantee it’s worth the effort. This version is named for its place of origin: The Long Bar at the Raffles Hotel in Singapore at the hands of a bartender named Ngiam Tong Boon. The sling cocktail has many different variations, but at its core, a sling is just a drink made with a spirit ( gin in this case), sugar, water, and nutmeg. The Singapore Sling is a strong yet balanced cocktail that’s earned its place in the respectable cocktail hall of fame. A western-style botanical gin would be too soft – it’s got to compete with so many ingredients.Finally, a pink drink you can order in peace. Add 1 cup ice, cover, and shake until chilled. Combine pineapple juice, gin, cherry-flavored brandy, lime juice, grenadine, triple sec, and Bndictine in a cocktail shaker. Ingredients 2 tablespoons unsweetened pineapple juice 1 tablespoons (3/4 ounce) gin 1 tablespoon fresh lime juice 1 teaspoons (1/4 ounce) orange liqueur. Secondly, use a good gin – London dry gins work best, because they’re spicier and tie everything together. Fill a Collins glass with 1 cup ice and place in the freezer. “There are only two juices – lime and pineapple – so they need to be fresh. “The most important thing is to make sure the juice is fresh,” says Leong. Head bartender Priscilla Leong offers me a Singapore Sling masterclass, and starts by cooling a cocktail glass by filling it with ice – to help the drink stay cool in Singapore’s notoriously sticky heat – and lining up the ingredients. ![]() ![]() “The colouring is all-natural, and some ingredients, including the bitters, are made especially for the bar.” He shows me a bottle of bitters adorned with images of spices once grown nearby. “We’re using craft ingredients now – not commercially made ones,” explains LeRoy. ![]() It’s not just the bar (the hotel fully reopens in August) which has been given a spruce-up – so has the cocktail, although the ingredients remain the same. “As a Singaporean I struggle sometimes, but it’s liberating!” “When the owners were on their plantations, they’d just sweep the nutshells onto the floor, and the tradition continued here at the Long Bar,” he says, chucking his shells aside with a cheeky grin. Shake gin dry big tree creme de cerise joseph cartron orange liqueur benedictine pineapple juice and served cold in a goblet glass is a Singapore Sling. “Plantation owners would hang out here,” explains LeRoy Chan, the hotel’s marketing and communications manager. Nuts were in such plentiful supply that they were offered to drinkers for free (and still are, hence the huge sacks lining the bar). It’s a tradition that dates back to the 1900s, when the Raffles hotel was surrounded not by skyscrapers but by nut plantations. Even more surprising, in a country known for its rules, is the fact that staff don’t bat an eyelid. You’d be forgiven for thinking the cleaners are on strike, until you notice the visitors, throwing shells onto the floor with wild abandon. I’ve crunched across plenty of bars in my day, but none quite as crunchy – or classy, for that matter – as the Raffles’ recently reopened Long Bar, where peanut carcasses cover the tiled floor. to make a singapore sling (dale degroffs recipe) use gin, cherry brandy liqueur, bndictine d.o.m.
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