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http://ift.tt/2c5Emag:notbecauseofvictories replied to your photo “Singapore Sling. I used to make terrible Singapore Slings by the…”
What is that and how do I make it!!!!
I reblogged with the bartender’s recipe. I’ll simplify, though– basically, it’s a gin-based cocktail with fruit juices and flavored liqueurs, and the main secondary ingredient is curucao, or cointreau, or, for the cheap, triple sec (which cuts down on strength/complexity but is also like five dollars a handle)– in short, orange liqueur. So if you got some gin and lime and triple sec, you’re ¾ there. Then you want something that is cherry flavored, and maraschino or even what’s that awful red stuff, it’s the fake cherry juice, grenadine that’s it, be real sparing with it. That’s why it’s pink/red. Then you top it off with fruit juice and stuff, and get wrecked.
(The gin they used was New Amsterdam, which is inexpensive and… sort of not as strongly gin-flavored as a lot of gins. I recommend it; I had to stop buying it solely because Dude doesn’t like it, but i like it a lot. He prefers St George but that is INTENSELY GIN-FLAVORED GIN so I wouldn’t recommend it for a cocktail that you want to taste like anything besides gin in any way. It’s like a money shot from a pine tree. It’s good, it’s just. Very gin. And this isn’t a cocktail you need top-shelf gin for.)
Benedictine is almondy, I think; you could substitute for that or omit it but it’ll be less complex. Some stuff calls for weird esoteric shit in that role, and Benedictine is a good commercial widely-available and recognizable substitute.
I also noticed that for all their cocktails, they shook them over ice then strained them onto fresh ice, and then rinsed the shaker with soda water and dumped that in too so it was extra foamy. That’s the modern substitute for vintage bar foam, I think.
(They did get extra bonus vintage points for making a drink with a raw egg in it. Just the white is the true vintage method for foamy drinks. That’s right: bar foam is medium-vintage. True Tiki-era vintage, you used a goddamn egg white, because nobody gave a fuck about food poisoning and like, not being horrifying.)
I’m sad I got out of professional bartending before the retro craze came into full swing. I woulda been so good at it. I mostly paid down my student loans with cosmos and draft beers, which is a Damn Shame. My Corpse Revivers and Sazeracs and Vespers have all been made on my own time at my own expense for my own edification, and that’s okay, but.
I have a Vintage Bar Manual from my grandma and it is hilariously fucking terrible. There’s a drink in there that, no lie, is a raw egg yolk in a glass of sherry. It’s called something cute, too. I can’t even. I should post about it. I did, extensively, when I inherited it, but that was like, three social media platforms ago.
