Singapore Sling

Singapore Sling at Raffles Hotel, Flickr: Nettsu

Ah… nothing like the Friday night at the start of a long weekend.  A twinkle in your eye, a spring in your step. Time to relax, unwind. What to make to kick off the weekend?  Why not make a cocktail that calls to mind exotic locales, extended vacations, and balmy breezes?  A Singapore Sling, I thought. That might fit the bill.  Having never had one before, I turned to my trusty books (I am a librarian after all).  I consulted Charles H. Baker, Jr., David A. Embury, Ted Haigh, and Dale DeGroff.  In 1948, Embury wrote, “Of all the recipes published for this drink, I have never seen any two that were alike.”  Right he was, because the 4 recipes these gentlemen put forth were all different (apparently, the original 1915 recipe is locked in a safe in its birthplace, so I assume there was a lot of guessing going on). I ultimately decided to go with Ted Haigh aka Dr. Cocktail’s recipe for the Singapore Sling, although Mr. Baker claimed to have the bona fide recipe from the venerable Raffles Hotel.  Now, while I love Mr. Baker (LOVE him) sometimes I worry about his recipes.  He cracks me up, I mean, the man is laugh out loud funny, but I trust Dr. Cocktail to make a good drink, so I went with his Singapore Sling.  Regardless of the recipe used, I believed (after tasting the drink) what Mr. Baker wrote of this cocktail:

The Singapore Gin Sling is a delicious, slow-acting, insidious thing.

Or as my husband put it, “Wow. I could drink these all night. Wow.”

My Singapore Sling

The Singapore Sling

  • 2 oz gin
  • 3/4 oz Cherry Heering (or other cherry-flavored brandy)
  • 2 tsp Benedictine
  • 2 tsp Cointreau
  • 2 oz pineapple juice
  • 3/4 oz fresh lime juice
  • 2 dashes real pomegranate grenadine
  • 1 dash Angostura bitters
  • Soda water

Combine all except soda in an iced shaker.  Shake and strain into a collins or highball glass with a few lumps of ice. Top with soda water. Garnish with a cherry, a pineapple slice, and an orange wheel.

Recipe from Vintage Spirits and Forgotten Cocktails by Ted Haigh aka Dr. Cocktail.

Published in: on January 15, 2010 at 9:02 pm  Leave a Comment  
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Hot Toddy Day

Old Barney Toddy

Who knew? Apparently, January 11 is National Hot Toddy Day!  I turned to The Gentlemen’s Companion by Charles H. Baker, Jr. for inspiration.  In the section on hot drinks, he writes of a “hot helper” based on Applejack called The Jersey Lighthouse.

We met the Jersey Lighthouse sitting in the back room of a small New Jersey inn one horrid winter night, with William Faulkner, Tony Sarg’s puppet maker Bil Baird, and Eric Devine, our sailing mate on the MARMION. … Into a tumbler place 2 lumps of sugar, a dash or 2 of Angostura, 3 or 4 cloves, a spiral of lemon peel.  Onto this pour 2 jiggers of ancient applejack, fill with boiling water, float on 1 tbsp applejack at the last and serve blazing merrily.   Those who read Bill Faulkner’s Light in August renamed the drink Light in February.

I fiddled around with it a bit and came up with an Applejack toddy I’m calling The Old Barney Toddy.  Growing up near the Jersey shore, the lighthouse that I was most familiar with was the Barnegat Lighthouse, otherwise known as “Old Barney”.

Old Barney Toddy

  • 2 oz. Laird’s Applejack
  • 3/4 oz. spiced simple syrup (or to taste, I like it a little on the sweet side)
  • 1/2 oz. fresh lemon juice
  • 1 dash Fee Bros. Whiskey Barrel Bitters
  • 1 tbs Applejack to float

Mix first 4 ingredients in a mug and fill with boiling water. Float 1 tbs Applejack on top and set ablaze.  Garnish with clove studded lemon peel.  A perfect drink for a frosty San Francisco winter night. Well, chilly at least.

Old Barney (Flickr: thisisbossi)

Published in: on January 11, 2010 at 9:47 pm  Comments (1)  
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