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Singapore Sling Redux By Edith Hall Friedheim |
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Ngiam Tong Boon, the bartender, identified the lady as the daughter of a local silk merchant, and offered to send her a Scotch on the officer's behalf. “Scotch is not the right drink for a woman of her bearing,” said the officer. So right then and there Ngiam created a tropical cocktail more suitable for ladies. The original recipe called for gin, cherry brandy, Benedictine, Grenadine syrup, Angostura bitters, Cointreau and lime to disguise the gin and cherry brandy, and the juice of a fresh pineapple to enhance the flavor and provide foam on top. Soon the new and immensely popular cocktail became known as the “Commander’s” drink. In the Hainese dialect the word “Commander” is “si ling” hence, “sling.”
In 2008, Zyron Schoniwitz, the general manager of Morton’s Chicago at the Mandarin Oriental Hotel Singapore, decided he could improve on Raffles’ too-sweet Sling. (“It tasted like Kool-Aid”, he said.) Combining the Sling with the martini, Z created the Slingtini”, a delicious cocktail containing more gin and less sugar than the Raffles’ equivalent, shaken and then garnished with an orange slice and maraschino cherry instead of pineapple. Like its ancestor, Morton’s Singapore Slingtini was designed to appeal to the ladies, some of whom, myself included, find it absolutely irresistible.
Morton’s Singapore Slingtini 1.5 oz. Beefeater Gin Combine the ingredients and shake until well blended. |
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very British,
Raffles Hotel and saw sitting there an exquisitely beautiful woman.
The Singapore Sling
has undergone many mutations in its long history. Bottled pineapple
juice has replaced fresh, and club soda provides the foamy top.
Raffles Hotel now serves the drink premixed and blended rather than
shaken, though customers can still request a shaken version.