Recruited by The Botanist Gin, five proudly Singaporean bartenders share their own recipes of the world-renowned Singapore Sling
Photo: The Botanist Gin
Lion City
By Edwin Poh, Ah Sam Cold Drinks Stall
Ingredients
- 45ml The Botanist Gin
- 10ml Cointreau
- 10ml Homemade Cherry Cognac
- 30ml Pineapple Shrub
- 20ml Fresh Pomelo Juice
- 10ml Homemade Pomelo Syrup
- Pomegranate Seeds
- Top up with Tiger Beer
Directions
For the pomelo syrup
- Grate the zest of a pomelo into sugar and leave the mixture overnight in room temperature
- Cook equal parts of the infused sugar and water until you get the syrup
For the cherry cognac
- Cook 1kg of fresh cherry and 1kg of sugar in 1 litre of water over low heat for 2 hours
- After the cherry syrup cools, mix 300ml of the syrup with 300ml of Remy Martin VSOP cognac
For the pineapple shrub
- Muddle 1kg of pineapple and 500g of sugar in a jar, and leave overnight in the fridge
- The next day, cook the pineapple and sugar mixture until all the sugar is dissolved
- After the syrup has cooled, add 150ml of apple cider vinegar
For the cocktail
- Fill the base of a tall glass with pomegranate seeds, and muddle to release the juices
- Put the rest of the ingredients into a cocktail shaker with ice, shake and pour into the glass with ice
- Top up the glass with Tiger Beer and garnish with a cherry from the cherry cognac
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