SINGAPORE, May 12 — A century is a long time by any standards, which makes the Singapore Sling’s enduring popularity — first concocted at the Long Bar in Raffles Singapore in 1915 — that much more impressive.
Widely regarded as the national drink of the country, it was the brainchild of bartender Ngiam Tong Boon. Primarily a gin-based cocktail, the Singapore Sling also contains pineapple juice as the main ingredient, along with grenadine, lime juice and Dom Benedictine. Giving it the pretty pink hue are cherry brandy and Cointreau, which Ngiam deliberately chose.
The reason was less apparent. Following the turn of the century in colonial Singapore, Raffles Singapore was the gathering place for the community and Long Bar was the watering hole. Unfortunately for the ladies, etiquette dictated they could not consume alcohol in public, and for the sake of public modesty, fruit juices and teas were their preferred beverage.
This didn’t stop the drink from gaining international acclaim, and a century later it is enjoyed across the globe, from New York to London, Paris, Tokyo and Shanghai.
So it’s no surprise that Raffles Singapore is celebrating the Singapore Sling Centennial Anniversary with a series of promotions and educational initiatives starting in June.
“The Singapore Sling is a world renowned cocktail and its enormous success has become synonymous with Raffles Singapore,” said Simon Hirst, General Manager, Raffles Singapore. “In recognition of its 100th birthday, we want to highlight its sweet success with special events to encourage everyone to discover, rediscover and enjoy the Singapore Sling.”
These include commemorative merchandise and desserts inspired by the Singapore Sling, as well as a Singapore Sling Masterclass, where bartenders from the Long Bar will divulge the secret to making the perfect cocktail — from scratch and not the True Heritage Brew Singapore Sling Original Mix (a ready mix that according to the company’s website was first used in Raffles Hotel in 1980s up to 2005 and is now served on board Singapore Airlines and in a number of luxury hotels).
The bartenders will share a brief history of the Singapore Sling and recipe cards will be distributed.
The hour-long masterclass, conducted in groups of five, is priced at S$88 (RM237) per person (with a minimum of 10 persons) and conducted by the bartenders at the hotel’s Long Bar. Participants can snack on local satay, and take home a special commemorative Singapore Sling glass (with the commemorative 100th anniversary logo) as a memento — and perhaps as inspiration to whip up a Sling session at home.
What’s more, those who want to shop for friends and family should consider a trip to the gift shop, which is stocked with a range of Singapore Sling merchandise, before heading off. In addition to the perennial Sling-flavoured chocolates and marmalade, the collection has expanded to include key chains, T-shirts and tea. The Singapore Sling Glass, just like the ones served at the Long Bar, is also for sale, updated with the commemorative 100th anniversary logo.
Of course, no celebration is complete with dessert. Dubbed the SlingaPore, this inspired cake is a pretty pastel pink and is both zesty and honeyed, featuring a lime sponge paired with pineapple mousse, Singapore Sling marmalade and cherry jelly.
Sold as individual servings or a whole cake in Ah Teng’s Bakery, it can also be enjoyed as part of the classic 1950s’ Elizabethan Grill Tribute Tasting Menu (S$250) at the Raffles Grill restaurant. The menu is specially created to celebrate the Republic’s 50th birthday and features dishes such as dover sole fillet and Welsh lamb saddle.
Call Raffles Singapore at 6412 1816 for enquiries or dining reservations. — TODAY
