Sunday August 26, 2012
INVENTED by Ngiam Tong Boon, a bartender at Singapore’s Raffles Hotel’s Long Bar back in 1915, the exact recipe for this classic tropical cocktail varies from bartender to bartender these days.
Ash’s own version features 50ml Tanqueray London Dry Gin, 15ml Cherry Heering cherry liqueur, 15ml Grand Marnier, 15ml lemon juice, 50ml pineapple juice, and 10ml pomegranate syrup or grenadine syrup all shaken over ice, poured into a highball glass topped up with soda, and with 10ml of Benedictine D.O.M. herbal liqueur floated on top of the drink.
Although a lot seems to be going on in this drink, its essence still comes from the gin. Sure, there are all sorts of fruity and herbal flavours dancing around in your mouth as you drink it, but the finish is unmistakably the unique flavour of the dry gin.
According to Ash, dry gin has a very distinct taste profile, and a Hendricks of Tanqueray Ten wouldn’t work as well with a Singapore Sling as a London Dry gin, because of the specific, juniper-heavy flavour the latter has.