Food and Beverage
It is Michael Taylor’s last night in Singapore, and he suddenly realizes that he hasn’t tried a Singapore Sling yet. He has been hoping to make it to the Raffles, where the cocktail was invented, but that never happens.
I spend my final three nights in Singapore at the Royal Plaza on Scots, whose executive lounge is called the Royal Club. It serves serves some yummy snacks during cocktail hour, which runs from 5.30 to 8 pm every evening.
They serve as my dinner all three nights.
The menu is light, and it varies from night to night. I am particularly fond of the samosas with a mint and yoghurt dipping sauce that are served on night two. I like the sauce so in much, in fact, that I dip some of the other yummy snacks into it.
I even dip cheese into it. Yum!
I am hoping to make it to the Raffles during my stay. It’s a colonial era hotel and home to the Singapore Sling, but it never happens. By the time cocktails end, I’m back in my room typing away at my computer. I’ve got some very tight deadlines to meet.
Realizing that I’m not going to make it to the Raffles, I ask one of the attendants in the Royal Club at the Royal Plaza on Scots if they serve Singapore Slings. She says yes. After downing this very yummy cocktail, I ask for the recipe. It follows.
- 30 ml gin
- 15 ml cherry brandy
- 15 ml grenadine syrup
- 10 ml Triple Sec
- 10 ml Benedictine Dom
- 90 ml pineapple juice
- 15 ml fresh lime juice
- Dash of Angostura
Fill a tall cocktail glass with ice. Mix the ingredients in a shaker and pour into the glass.
“One of the reasons the cocktail can taste different at different bars and lounges is that different establishments favour different brands of gin, cherry brandy, and other ingredients,” the attendant explains.
And then, of course, different bartenders like to give the cocktail their own twist.