When considering the factors that make a cocktail notable or iconic, the Singapore Sling has a lot going for it. There’s a 100-plus-year history and indelible ties to a nation, not to mention links to a historic hotel bar in said nation. Plus, it has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film.
But despite all of that, the Singapore Sling isn’t the kind of cocktail we tend to overintellectualize or even craze. Instead, it’s an experience to be had at the right time and in the right place. Of all the places in the world, the most appropriate would certainly be the Long Bar at the Raffles Hotel.
Lucky for us, today’s guest comes armed with plenty of insider info from friends and colleagues associated with that bar, as well as his own firsthand experience tasting various iterations of the Singapore Sling. That guest is Steve Schneider, partner, bar manager, and head bartender at New York’s Sip & Guzzle, and he’s here to explore the ins and outs of this tropical icon on this episode of “Cocktail College.” Tune in for more.
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Steve Schneider’s Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel)
Ingredients
30 milliliters London Dry Gin
10 milliliters Bénédictine (D.O.M.)
10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco)
10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao)
10 milliliters Crawley’s Raffles Grenadine
2 dashes Scrappy’s Plantation Raffles Bitters
60 milliliters fresh pineapple juice
15 milliliters fresh lime juice
Garnish: Luxardo cherry and a slice of pineapple
Directions
Add all ingredients to a cocktail shaker with a little ice.
Shake until well chilled and strain into a Singapore Sling glass.
Top with fresh ice and garnish with a Luxardo cherry and a pineapple slice.
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Steve Schneider
Sip & Guzzle
The article The Cocktail College Podcast: The Singapore Sling appeared first on VinePair.