I’ve been to Singapore, but didn’t visit Raffles and didn’t have their famous drink – the Singapore Sling. I regret it a bit, and can’t think of a particular reason why I gave it a miss. From what I understand, they were using a pre-packed mix to make the drink at the time anyway, so perhaps I didn’t miss much.
- 2 oz Gin
- 1/2 oz Benedictine DOM
- 1/2 oz Cherry Liqueur
- 1 1/2 oz Pineapple Juice
- 1 oz Lemon Juice
- 1/4 oz Grenadine
- 2 Dashes Orange bitters
- Top up with Soda
Shake everything with ice and strain into an ice-filled glass. Top with soda and stir.
I’m not sure why I settled on the recipe above. I was surprised that there wasn’t a definitive recipe and was getting frustrated at the different ones available, some vastly different from each other. Eventually I picked the two which suit me best and mixed and matched from them. One contains Triple Sec, but I used orange bitters as a kind of concession to the orange. I want the pineapple juice, as a bit of tropical fruit just feels right. Apart from the gin and soda, the two absolute ingredients are cherry liqueur and Benedictine, so I used the high amounts of those.
The pictures I’ve seen of this drink make it look like a bright pink, vile sweet mess, which the tacky glass doesn’t help. I was surprised how dry this was, and how much more sophisticated than I was expecting. It’s a very crisp, refreshing drink and might be the best thing I’ve made so far.
- 2 oz Vodka
- 1 oz Pisang Ambon
- 1 oz Pineapple Juice
Shake everything with ice and strain into a chilled cocktail glass.
I’ve got lots of new bottles I want to try, and for some reason Pisang Ambon is right near the top. The ridiculous colour is intriguing and this is the most obvious cocktail containing it.
This drink doesn’t taste as lurid as the colour and bottle of Pisang Ambon would suggest. I love the banana flavour, and it is distinct but still quite mellow. The drink is on the sweet side, which is okay for me, but maybe it needs some citrus. I didn’t like the vodka in it, and if I make it again (and may have to if I’m going to drink the PA) I’d probably use white rum.