Cocktail of The Week.

The origin of this drink goes back to a hotel in Singapore in 1915, it was created by a bartender, Ngiam Tong Boon, working at the Long Bar in Raffles Hotel Singapore.

To actually make this drink properly requires a great deal of ingredients, some of which some people might not have, which is understandable, so I’ve included two recipes, one traditional and one simple. The simple recipe isn’t the real thing, though its close enough (sort of).

The Traditional Recipe:

1 1/2 ounce gin
1/2 ounce Cherry Heering
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounce pineapple juice
1/2 ounce lime juice
1/3 ounce grenadine
1 dash Angostura Bitters

Shake with ice and strain into an ice filled Collins glass, garnish with a cherry and pineapple.

I like to make my own grenadine using pomegranate juice using a bottle of pomegranate juice, some sugar and letting it reduce for 30 minutes over medium heat, its just the thing to make your tiki bar/space age bachelor/bachelorette pad even better.

The Simple Recipe:

1 ounce gin
1 ounce brandy
2 ounce pineapple juice
1 dash grenadine
1 dash lime juice

Shake with ice, strain into a glass with ice and garnish with whatever you have, lime, cherry, pinapple wedge, etc.


Traditional Recipe Source.


~ by arielviews on December 7, 2011.

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