Your signature cocktail.

[Novella]

I've been trying to find my signature cocktail, and I haven't decided if I've quite found it yet. At the moment it's somewhere between a Tom Collins and a Gin Sling, and it'll stay that until I find something that tops it.

 

[skillbilly]

My drink is a Manhattan. I of course like it made with rye, orange bitters and brandied cherries.
Fortunately, Rye is on the upswing and more bars are starting to carry it. Orange bitters, not so much.

 

[Smithy]

a Gin Sling

A great choice Novella and one of the nicest summer drinks.

 

[MrBern]

Lucid Absinthe Superieure

Actually you can have absinthe in the USA now. (Kubler & Lucid, with others on the way...)

I seldom use sugar with absinthe anymore.

Just saw an article on this! it's back in some places: New York, New Jersey, a few bars in California and a couple spots in Chicago.
Absinthe returns after 95 years article

 

[Diamondback]

At the moment it's somewhere between a Tom Collins and a Gin Sling, and it'll stay that until I find something that tops it.

You have good taste, young lady. Your av is gorgeous, BTW!

 

[Mojito]

My drink is a Manhattan. I of course like it made with rye, orange bitters and brandied cherries.
Fortunately, Rye is on the upswing and more bars are starting to carry it. Orange bitters, not so much.

Yes, I'm having trouble sourcing Orange Bitters as well. And I don't know if I've ever seen it in a bar down here. "Bitters" seems to be thought synonymous with Angostura in Oz and is used as a generic rather than brand name, and most people are surprised that there's any other type.

I had some friends visiting from Wales who stocked up on the Angostura Bitters while they were down here - apparently they have trouble getting it where they live in North Wales.

 

[Mid-fogey]

Hmm...

...not sure. Let me try them all and get back to you.

 

[skillbilly]

Yes, I'm having trouble sourcing Orange Bitters as well. And I don't know if I've ever seen it in a bar down here. "Bitters" seems to be thought synonymous with Angostura in Oz and is used as a generic rather than brand name, and most people are surprised that there's any other type.

I had some friends visiting from Wales who stocked up on the Angostura Bitters while they were down here - apparently they have trouble getting it where they live in North Wales.

It's pretty much the same in the states, when it comes to bitters in bars.
More daring places will carry orange bitters. I always ask when I go to a
new place and more often than not they have never heard of such a thing.

We have a few place near me that carry bitters from these gents, The Fee Brothers.
They in fact have several flavors: Mint, lemon, orange,peach and a few others.

They are wholesalers only, but they could tell you if anyone carries their products out your way.

 

[Mike in Seattle]

Orange bitters

Stirrings makes their own as well

I've read a few articles mentioning Regan's too. Amazon carries it as well.

And a do-it-yourself recipe here.

And word seems to be that Angostura rolled out their own orange bitters last spring, but I have to see it anywhere, and anywhere I've asked knows nothing about it either.

 

[vonwotan]

Fortunately for us all there are a growing number of producers. Two of my favourites are available through the Buffalo Trace whiskey gift shop. Peychauds Bitters and Regan's Orange Bitters.

http://www.buffalotrace.com

P.S. Mike - I just realized that your link is also to Buffalo Trace :eusa_doh:

 

[Absinthe_1900]

Angostura is bringing their own Orange Bitters to the USA soon, which should have decent distribution.

The Bitter Truth brand is pretty decent too: http://the-bitter-truth.com/

Regan's Orange Bitters are a favorite of mine, and Fee Brothers are pretty decent too..

 

[Lucky Strike]

Whisky and soda.

I'm one of the easy customers.

 

[scarlett]

Extra dry Stoli martini - straight up, 2 olives please.

 

[Miss 1929]

I am intrigued...

My drink is a Manhattan. I of course like it made with rye, orange bitters and brandied cherries.
Fortunately, Rye is on the upswing and more bars are starting to carry it. Orange bitters, not so much.

And you're local, so where can we have this version?

 

[Riley Dee]

Small batch bourbon

Three fingers of Basil Hayden on the rocks...

 

[carter]

I've been trying to find my signature cocktail, and I haven't decided if I've quite found it yet. At the moment it's somewhere between a Tom Collins and a Gin Sling, and it'll stay that until I find something that tops it.

If you're a fan of the Gin Sling, try a Singapore Sling but make sure the bartender actually knows how to make the drink. Years ago the Bartender at the Algonquin Hotel in NYC made the best.

SINGAPORE SLING​

The Singapore Sling was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender, Mr. Ngiam Tong Boon.
In the Hotel's museum, visitors may view the safe in which Mr. Ngiam locked away his precious recipe books, as well as the Sling recipe hastily jotted on a bar-chit in 1936 by a visitor to the Hotel who asked the waiter for it.
Originally, the Singapore Sling was meant as a woman's drink, hence the attractive pink colour. Today, it is very definately a drink enjoyed by all, without which any visit to Raffles Hotel is incomplete.​

Recipe
30ml Gin
15 ml Cherry Brandy
120 ml Pineapple Juice
15 ml Lime Juice
7.5 ml Cointreau
7.5 ml Dom Benedictine
10 ml Grenadine
A Dash of Angostura Bitters
Garnish with a slice of Pineapple and Cherry​

This one may be easier for an American Bartender.
If possible, use fresh juices.

Singapore Sling

1 1/2 ounce gin
1/2 ounce Cherry Heering brandy
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces pineapple juice
1/2 ounce lime juice
1/3 ounce grenadine
dash bitters


Shake with ice. Strain into an ice filled collins glass. Garnish with cherry and slice of pineapple.​

 

[birddog]

I wonder how Raffles makes them now? When you order one at the Long Bar, They pump them out of beer tap, meaning they're made somewhere else & in large commercial quantities.

The hotel's Slings are OK, but not the best. Try some of the trendier clubs & bars in Singapore. Last year, the Straights Times had a reader vote for the best Sling, & it wasn't Raffels, because they don't make them fresh.

Singapore Airlines does an excellent Sling in business class, as a pre-dinner drink.

Birddog

 

[carter]

I wonder how Raffles makes them now? When you order one at the Long Bar, They pump them out of beer tap, meaning they're made somewhere else & in large commercial quantities.

The hotel's Slings are OK, but not the best. Try some of the trendier clubs & bars in Singapore. Last year, the Straights Times had a reader vote for the best Sling, & it wasn't Raffels, because they don't make them fresh.

Singapore Airlines does an excellent Sling in business class, as a pre-dinner drink.

Birddog

We may need a Lounger's poll!

Do we have an agent in Singapore?

How about other locations about the globe?

Who has a Singapore Sling tale to tell?

Here's a good article regarding the origin and permutations of the Singapore Sling.(pardon the length)

The Origins of the Singapore Sling;
Some Facts, Some Fancies.

Premise: The Singapore Sling was a drink created in or around 1915 in
the Long Bar of the Raffles Hotel probably under the original name of
the Straits Sling, renamed commonly and then officially the Singapore
Sling some time between 1922 and 1930. Raffles no longer has the
original recipe, a fact recorded by the hotel biographer and by the
Communications Department of Raffles Hotel. The name “Straits Sling”
dropped from common usage sometime around 1936.
Other than the recipe they currently use to produce the drink in premixed
form, the only vintage recipe displayed there is one of a bar patron
that dates from approximately 21 years after the drink’s purported
creation. The earliest published recipe yet located under the name
“Straits Sling” was in 1922*, 7 years after the drink’s recorded creation.
The earliest published recipe yet located under the name “Singapore
Sling” was in 1930** 15 years after the original introduction of the drink.
A great number of recipes that have circulated since the drink’s
purported creation date have varied widely on several points: • The
inclusion or exclusion of water, sparkling or still. • The inclusion or
exclusion of Benedictine • The inclusion or exclusion of pineapple juice
and other fruit juices • The type of so-called cherry brandy.
Several Researchers, Chroniclers, and Barmasters have expressed
theories about which recipe was most likely to have been the “original”
one based on supporting interviews and documents..
Of the 1922 version* as written up by Robert Vermeire in Cocktails and
How to Mix Them (Jenkins 1922) as the Straits Sling, he merely refers to it
thusly:
(*)This well-known Singapore drink, thoroughly ice and shaken, contains :
2 dashes of Orange Bitters,
2 dashes of Angostura Bitters,
The juice of half a lemon
1/8 gill of Bénédictine.
1/8 gill of Dry Cherry Brandy
1/2 gill of Gin.
Pour into a tumbler and fill up with cold soda water.
Harry Craddock in the Savoy Cocktail Book (Constable 1930) listed the
drink under both titles (The Straits Sling** served in a punch-fashion for
six people and what appears to be the first publication of the Singapore
Sling, so-called**) without commentary:
(**)Singapore Sling
The Juice of 1/4 lemon
1/4 Dry Gin
1/2 Cherry Brandy
Shake well and strain into medium size glass, and fill with soda water.
Add 1 lump of ice.
(**)Straits Sling (6 people)
Place in a shaker 4 glasses of gin, 1 glass of Benedictine, 1 glass of Cherry Brandy, the
juice of 2 Lemons, a teaspoonful of Angostura Bitters and one of Orange Bitters.
Shake sufficiently and serve in large glasses, filling up with Soda Water.
In 1939 Charles Baker gave the recipe he encountered in 1926, and
believed, to be original thusly:
The original formula is 1/3 each of dry gin, cherry brandy and Benedictine; shake it
for a moment, or stir it in a bar glass, With 2 fairly large lumps of ice to chill. Turn
into a small 10 oz highball glass with one lump of ice left in and fill up to individual
taste with chilled club soda. Garnish with the spiral peel of 1 green lime. In other
ports in the Orient drinkers often use C & C ginger ale instead of soda, or even stone
bottle ginger beer.
The first description of the look of the drink so-far located was in Esquire
Magazine in 1936 — which published an unidentified reader’s
description as
“….deep red in color.”
The current-day Raffles Hotel offers a recipe which they describe, in
public literature they produce, this way:
Originally the Singapore Sling was meant as a woman’s drink, hence the attractive
pink colour. Today, it is very definitely a drink enjoyed by all, without which any
visit to Raffles Hotel is incomplete.
Recipe
30ml Gin
15ml Cherry Brandy
120ml Pineapple Juice
15ml Lime Juice
7.5ml Cointreau
7.5ml Dom Benedictine
10ml Grenadine
A Dash of Angostura Bitters
Garnish with a slice of Pineapple and Cherry
Dale DeGroff asserts the following:
The following is the only and real recipe for the Singapore Sling (also the best
tasting). I have a fax from the head bartender sent to me at Rainbow several years ago
with their original recipe...all the others whether they are in books or not are wrong
AND they don’t taste good! Everyone quotes Bakers version and it is wrong and
doesn’t taste good…
3 oz. pineapple juice
1 1/2 oz. gin
1/4 oz. lime juice
1/2 oz. Cherry Heering
1/4 oz. Benedictine
1/4 oz. Cointreau
1 dash Angostura bitters
Shake with ice, strain. Top with a little soda water. Garnish with a flag.
There are many more recipes and theories, but the ones herein listed are
either directly from the source, are of earliest known publication, or
directly assert to be the original recipe.
Regarding Slings historically: Several slings were prevalent from before
1862, and the first recorded definition of a Sling, circa 1675, quoted in
the 2 volume Beverages Past & Present (Edward R. Emerson, G. P.
Putnam’s Sons, 1908) as follows:
Long-sup or sling was one half water and one half rum with sugar in it to taste.
No sling recipe yet found from 1675-1921 contained soda water. Manmade
soda water was invented in 1767, however, and references to the use
of soda water in Slings of the period DO exist. Drinks of the World (James
Mew & John Ashston - Scribners 1892) defines hot Slings and goes on, in
a footnote, to add a reference to a definition given by The Slang
Dictionary (John Camden Hotten, Chatto & Windus, 1874) as follows::
The Slang Dictionary...defines Sling as a drink peculiar to Americans , generally
composed of gin, soda-water, ice and slices of lemon.
Cooling Cups and Dainty Drinks (William Terrington, Routledge, 1869)
gives a recipe for gin & whisky Slings which does NOT call for water of
any sort but calls for the Sling to be served in a “soda-water glass”.
No sling recipe yet found from 1675-1921 contained pineapple or fruit or
fruit juice other than lemon or lime. In that same period, no references
to such fruit in Slings has been found, though such fruits were found in
Juleps, punches, etc. in both recipes & references.
Here follow my “from-the-ground-up” thoughts:
There was an approximate six year period where there was some
confusion over the dual name of the drink, 1930-1936.
The reason for the name change seems to deal with embedding the
attribution of the drink in its title, the new one of which rolls off the
tough better as well.
The original secret recipe has not yet been confirmed by documentation.
There is a difference between the origin of a drink and its heyday.
While the earliest recipe may or may not be the correct recipe, in style it
is in much closer keeping with the Slings which preceded it than the
other recipes offered up as “original”. It has been shown that all
ingredients in the 1922 recipe were correct and accepted for that drink
type up to that time. It has been shown that other ingredients offered as
original had not previously been used in Slings before (or shortly after)
that time frame.
The flavor of the 1922 version as specified with true cherry brandy eau
de vie is much closer to the form of Sling being mixed at the time, a
bottled example of which would be Pimm’s. Raffles was a British hotel
in British Colonial Singapore. Pimm’s Cup, Gin & Tonic and refreshers of
this sort would appear to be more to the taste of the specified drinker at
that time. The use of pineapples and other fruits in drinks seem more
connected to the faux-Polynesian drink craze of the mid 1930s, and that
drink type would become popular enough to either radically or
incrementally change the recipes and drinking habits of other tropical
resort-type areas shortly thereafter as well. This would surely include
Singapore.
The color of the original Straits Sling has not been documented
contemporary to its creation. Later descriptions of the color differ from
one another markedly. Some recipes turn out deep red, others amber,
and still others orange & light pink. The 1922 recipe with the 2 bitters is
light pink.
The Charles Baker claim to an original recipe fails to approach anything
theretofore Sling-like. It is also a particularly unmemorable recipe for a
drink so well remembered.
The Dale DeGroff claim for an original recipe seems to have been based
on what he was told by the modern Raffles - albeit several years ago. If
Raffles still had the recipe to give him, why then, scant years later, do
they use a different recipe (documented on page 3)? Furthermore, both
Raffles’ biographer and the hotel itself later admitted not having the
original recipe at all. I believe this and the other aforementioned
ingredient problems with this and similar current recipes eliminate it
from contention as THE original. I must also note, I know Dale, and I
believe that his greatest concern is not the historical accuracy of a drink
but that the flavor be excellent by his exacting standards and those of his
clientele. His version of the Singapore Sling is certainly delicious — just
not the first one.
Sometime in the past, not only did this drink’s name change, but its
composition as well. Perhaps beginning with a misapprehension about
the kind of water and the term cherry brandy. These were not the only
changes, however. Over time the Singapore Sling transcended its
category - and the Sling category today would be dead without it. No, the
Singapore Sling ceased to be a Sling a long time ago. Partially mutations
based on the number of years and hands through which the drink went,
partially because eventually it became unique and unto itself. It became a
Personality Drink. Most of us grew up with a Singapore Sling which was
fruity, red, sweet, and festive. Sometimes the true origins of a thing can
seem to undermine the underpinnings of what we thought we knew…. a
bit of our lives’ very foundations. Some passion is to be expected. And
sometimes tastes just change.
—Ted Haigh, Dr Cocktail 2/25/02

 

[Mojito]

Great article! I'd wondered whether the Savoy Cocktail book was the earliest published record extant, and whether the fact that it lists both a "Straits" and a "Singapore" sling was indicative that these were two distinct drinks before they were conflated.

I use both recipes myself on occasion, although I also like to add Cointreau. I'm not that keen on the addition of pineapple juice. I do not like the use of sweet and sour mix, which seems common in a lot of cocktail bars these days.

They sell a Singapore Sling base in the giftshop at Raffles these days - I'm not sure what's in it, as I couldn't see a contents list on the bottles. I'm not that keen on their pale, sweet drink (it lacks any body at all - must be a high water content).

Members of my family are living in Singapore and I should be back there to visit fairly regularly (probably mid year for the next trip), so I'll volunteer to do the rounds of bars on a Singapore Sling taste-test crawl.

 

[carter]

Great article! I'd wondered whether the Savoy Cocktail book was the earliest published record extant, and whether the fact that it lists both a "Straits" and a "Singapore" sling was indicative that these were two distinct drinks before they were conflated.

I use both recipes myself on occasion, although I also like to add Cointreau. I'm not that keen on the addition of pineapple juice. I do not like the use of sweet and sour mix, which seems common in a lot of cocktail bars these days.

They sell a Singapore Sling base in the giftshop at Raffles these days - I'm not sure what's in it, as I couldn't see a contents list on the bottles. I'm not that keen on their pale, sweet drink (it lacks any body at all - must be a high water content).

Members of my family are living in Singapore and I should be back there to visit fairly regularly (probably mid year for the next trip), so I'll volunteer to do the rounds of bars on a Singapore Sling taste-test crawl.

Having been in the bar trade for a couple of decades, my opinion is that mixes will never be as good as fresh ingredients. That is one of the main reasons why modern bartenders can't properly make some of the classic cocktails. You probably can't even find the proper ingredients behind the bars in most chain establishments. They've taken the magic out of the craft of bartending. However, there are independents who are doing some wonderful things with new infusions and ingredients.

I can't wait to see the results of your Singapore Pub Crawl. I only wish I could be there as well.