Singapore Sling

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Fogg and his companions are surrounded by the tropical fruits of Singapore, and this delicious fruity concoction originally hails from the Long Bar of Singapore’s Raffles Hotel sometime during the infant years of the twentieth century. The recipe was given to me by my pal Guy Botham, who learnt his craft bar-keeping in Hong Kong before becoming a Hollywood movie producer. This is one of those drinks. Life becomes soft-focus, a piano tinkles in the background, there’s a full moon rising, romance is in the air, and it’s a long way till dawn… Drink slowly.

Ingredients

  • 30ml/1fl oz gin
  • 15ml/½fl oz cherry brandy
  • 100ml/4fl oz pineapple juice, preferably Sarawak variety
  • 15ml/½fl oz fresh lime juice
  • teaspoons Cointreau
  • teaspoons Benedictine
  • 2 teaspoons grenadine syrup
  • A dash of Angostura bitters

Method

Combine all the ingredients in a cocktail shaker, fill with ice, and shake. When the shaker is frosted over, strain the contents into a tall glass. Slide a golden diamond of Sarawak pineapple on to the rim, and place a Maraschino cherry on top. Pretty in pink.

To Garnish

  • Pineapple and a Maraschino cherry
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