Cocktail of the week: Singapore Sling
The Singapore Sling has enjoyed a long and celebrated lifespan, having been created at Raffles Hotel in Singapore around the turn of the 20th century.
Cocktail expert David Gerrans, of The Whip in Mayfair, explains how to make the perfect Singapore Sling.
25ml Triple Sec
25ml Homemade Cherry Infusion*
25ml Lemon Juice
20ml Pineapple Juice
Shake all ingredients with cubed ice, strain over fresh cubed ice in a sling glass (or any tall glass will do)
*To make the cherry infusion simply add fresh cherries to a large jar and cover with vodka. Leave to infuse for one month. You can speed this process up by placing the airtight jar inside a dishwasher for a couple of cycles. This heats up the liquid, speeding up the infusion process, but does not allow alcohol to escape due to the sealed vessel. (let cool to room temperature before opening)
This is one of the rare occasions I would recommend using pineapple juice from a carton as opposed to fresh. The carton pineapple juice adds a denser foam to the cocktail. The original recipe calls for cherry brandy, however using a homemade cherry infused vodka eliminates unneeded sweetness. If using a cherry brandy, cut the Triple Sec measurement to 10ml.
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