hi Robert my names is Giovanni and I'm a self-taught Bartender and I admire you for your knowledge, and the professionalism with which you perform all the cocktails that you made so far is nice to know that someone out there still does things in the original way unfortunately you are actually the only one i saw in my career, now you said that the recipe was almost lost and I'm 30 i learn how to make a Singapore Sling when i was 14 just like you made it and everything else and the reason way is
Shawn... exactly... something that I point out at the beginning of this episode as well. Many feel that the drink known as the "Straits Sling" was probably more like what the Singapore Sling was originally like. I cover that drink as well on an episode of The Cocktail Spirit on Small Screen Network.
14 years too late but after the day that I've just had I could quite easily sink 4 or 5 of those they look fantastic . if fact fukk it I'm off to Singapore and I'm not coming back !
Nice vids! For a longdrink such as this there might not do any big difference icing the glass before you make your drink, but the ice melts down a bit and makes the drink even more diluted. You can see some water at the bottom of the glass when the drink is poured into it at the end. If I've got enough time at my bar when I'm making a cocktail-on-the-rocks I use to ice the glasses at first but then take it out and put some new and cold ice in them before I pour the finished drink into them.
just drink the pineapple juice or cook with it... its good just to drink and a ton of things use it. and grenadine you can just make a very small batch of it, its just pommegranate juice, water and sugar
FRINGOLINGO, Benedictine is an herbal liqueur. From their site, "Some of the herbs and spices have been used since the biblical times and many still have a place in folk remedies. The origin of these plants is like a journey around the world: from Greece to Africa, to Indonesia, India and so much more." Thank you for watching! Small Screen
@whiskeyminute - I'm using the recipe as it is reported by Raffles Hotel in Singapore, which doesn't have any soda. Now the "Straits Sling" on the other hand, which might be closer to what the "original" Singapore Sling was, did include soda.
I was in Singapore around 2008 at a conference at the Raffles. I went down to the Long Bar (home of the drink) and ordered a Singapore Sling - for 28 Singapore dollars ... about USD 23. The bartender picked up a premixed plastic pitcher and poured on out and garnished it. It wasn't bad, but the aesthetics of the creation were really disappointing. I can understand a bartender not wanting to go through all these ingredients, even on a quiet afternoon in an empty bar, but I also don't think the drink was worth what Raffles was asking for. Still, I have a story to tell.
I think the IBA cocktails are a good place to start, since they aren't just one persons opinion, but have been gathered through a collection of folks (and I helped them with the list). However, I don't think they should be considered the definitive, or "best" recipe, but just a very good starting point.
Raffles "rediscovered" the recipe for this drink some time ago. The recipe I am showing here is documented in many sources as being what they are now using at the hotel, and they in fact have recipe cards the which list it. The "original" recipe was lost many years ago, and there are some who say this recipe may not in fact be the original, but only a close approximation. The "Straits Sling" may be closer to the original, but we may never know for sure.
This complicated version of the Singapore Sling is delicious, but it's probably not the original created by Ngiam Tong Boon. The original was mostly likely made of nothing more than gin, benedictine, cherry brandy, lemon and soda.
There are some great videos on our UA-cam channel about shaking a cocktail. Just search "how to shake" on our channel. Let us know how it goes! Thank you for watching!
As a bartender in Singapore, this is probably the most over rated cocktail we make. Every bartender here knows it is sickly sweet. something like a fruit punch - type of drink. Not to mention, some bar use grenadine + rich syrup in their recipe minus the DOM (to cut cost) then add in soda water. which totally ruins the name of singapore sling (not that it taste great in the first place). if you're a tourist coming to SG. there are alot of good cocktails in singapore, try to steer away from SG sling. BTW last thing i heard about singapore sling in raffles is that they serve it out from a tap.. so its a cocktail tap type of drink now if im not mistaken
This is more or less the recipe we use for a Singapore Sling, for us a summer drink for long evenings on the terrace. I don't find it too sweet, neither does my husband who doesn't have a liking for sweet anything. The Grenadine is very much diluted by the other ingredients, also worth shopping around for a decent Grenadine, they are certainly not all the same. Small request to Small Screen productions - Any chance of putting the measurements in metric, perhaps in text at the bottom of the screen while the presenter is giving them out in ounces? Would be a great help for those of us in Europe. I do have that superb little measure that I've seen you use from time to time, not sure we can mention brands here but the one concerned contains three letters, two being the same. I just find it easier to scale using metric measures, probably because that's the system I was taught in school.
if you ever come in orange county . take care and great work finally some one is not posting BS on youtube regarding our history i always say we don't know where we going if we don't know where we came from
I have the problem after shaking it. the 2 glasses stucked together and couldn't get it apart. Could you please give me some advice how to shake it please. Thank you so much.
because every international cocktail I ever performed i alway went by the recipe accepted by IBA ( international bartender association ) and all your cocktail are exactly how you make them. so I was wondering if you accept the IBA cocktails as the standard or what is your opinion about it . i came to the U.S 5 years ago never I never spoke the language before but I worked hard I recently had the privilege to be the cover of the tasting panel magazine I will love to meat you one day let me know
45 ml Raffle's 20 ml Cherry Heering 5 ml Benedictine 5 ml Merlet or Grand Marnier triple Sec 1 drop of orange bitter (drop no dash) 100 ml pineapple juice 20 ml lime juice 10 ml granadine ( a good one)
The recipes vary, that's for sure! -I'm training to be a classically trained waiter in Denmark, and the recipe i have been taught, which tastewise, is a lot like the slings I've had in bars around europe, is: 4 cl of gin, 2 cl cherry herring, 1 cl benedictine, 1 cl grenadine, 5 cl pineapple juice, 3 cl freshly pressed lime juice, 1 cl triple sec, 1 dash of angostura. Shaken over ice, served over ice in an old fashioned glass, and topped with soda. But maybe us Danes are misguided?
i've only been watching this for a day but rob looks older without the beard...much older. or is this video just a lot newer than the previous ones i watched (whiskey sour, manhattan etc.)?
The only thing I'm not fond of here is the comment regarding Benedictine, when you suggest that it's not a "good" Singapore Sling without it. Came off to me as a very arrogant statement. I like the way you made it, though. Regarding the lack of soda, I've always found that soda is often used as a "topper" in the Sling, just to make the glass full. Tough to believe that Chris McMillian does it.
Usually i like all of Roberts recipes but this one is a bit of a miss....The gin should not be something as expensive as hendricks....especially when you have so many other ingredients....gordons, beefeater, tanqueray, bombay all will work. Then too much grenadine..should be just a splash...7 ml for color....too much bendictine...should be 10 ml...
I think you are really confused by unit conversion... 1/3oz is slightly less than 10ml, which is not that much granadine and just a drop more of what you recommended. 1/4oz is 7.4ml, which is not that much benedectine, and less than your 10ml. As for the gin, Hendrick's have a flavour profile different than any other. I would use a cheaper one, no doubt about it, but despite all the modifiers you might be able to pick on the different gin profiles.
"gordons, beefeater, tanqueray, bombay all will work" You blithering idiot! Stupid me have been using Gordons London Dry for a long time... I tried with Hendricks today and the overall taste of the Singapore Sling is monumental. You don't say "any red wine will work"?
hi Robert my names is Giovanni and I'm a self-taught Bartender and I admire you for your knowledge, and the professionalism with which you perform all the cocktails that you made so far is nice to know that someone out there still does things in the original way unfortunately you are actually the only one i saw in my career, now you said that the recipe was almost lost and I'm 30 i learn how to make a Singapore Sling when i was 14 just like you made it and everything else and the reason way is
Love these videos. I'd love to keep seeing new videos! Great historical information which I really love. Detailed, fascinating. Great instruction!
Small Screen has received 7 nominations at this year's Taste Awards! Thank you for all your support!
Samuel,
Glad you like the videos!
Great tip!
Thank you for watching!
Shawn... exactly... something that I point out at the beginning of this episode as well. Many feel that the drink known as the "Straits Sling" was probably more like what the Singapore Sling was originally like. I cover that drink as well on an episode of The Cocktail Spirit on Small Screen Network.
14 years too late but after the day that I've just had I could quite easily sink 4 or 5 of those they look fantastic . if fact fukk it I'm off to Singapore and I'm not coming back !
It definitely was, fromsoutheastwitlove! It definitely was.
Thank you for watching!
Small Screen
Nice vids! For a longdrink such as this there might not do any big difference icing the glass before you make your drink, but the ice melts down a bit and makes the drink even more diluted. You can see some water at the bottom of the glass when the drink is poured into it at the end. If I've got enough time at my bar when I'm making a cocktail-on-the-rocks I use to ice the glasses at first but then take it out and put some new and cold ice in them before I pour the finished drink into them.
It's actually Cherru Heering, a cherry liqueur.
Thank you for watching!
Small Screen
just drink the pineapple juice or cook with it... its good just to drink and a ton of things use it. and grenadine you can just make a very small batch of it, its just pommegranate juice, water and sugar
FRINGOLINGO,
Benedictine is an herbal liqueur. From their site, "Some of the herbs and spices have been used since the biblical times and many still have a place in folk remedies. The origin of these plants is like a journey around the world: from Greece to Africa, to Indonesia, India and so much more."
Thank you for watching!
Small Screen
I love your books man
@whiskeyminute - I'm using the recipe as it is reported by Raffles Hotel in Singapore, which doesn't have any soda. Now the "Straits Sling" on the other hand, which might be closer to what the "original" Singapore Sling was, did include soda.
looks great!
I was in Singapore around 2008 at a conference at the Raffles. I went down to the Long Bar (home of the drink) and ordered a Singapore Sling - for 28 Singapore dollars ... about USD 23. The bartender picked up a premixed plastic pitcher and poured on out and garnished it. It wasn't bad, but the aesthetics of the creation were really disappointing. I can understand a bartender not wanting to go through all these ingredients, even on a quiet afternoon in an empty bar, but I also don't think the drink was worth what Raffles was asking for. Still, I have a story to tell.
Robert Hess you Rock hAss!!
I think the IBA cocktails are a good place to start, since they aren't just one persons opinion, but have been gathered through a collection of folks (and I helped them with the list). However, I don't think they should be considered the definitive, or "best" recipe, but just a very good starting point.
you can tell that this drink was made out of love
Raffles "rediscovered" the recipe for this drink some time ago. The recipe I am showing here is documented in many sources as being what they are now using at the hotel, and they in fact have recipe cards the which list it. The "original" recipe was lost many years ago, and there are some who say this recipe may not in fact be the original, but only a close approximation. The "Straits Sling" may be closer to the original, but we may never know for sure.
This complicated version of the Singapore Sling is delicious, but it's probably not the original created by Ngiam Tong Boon. The original was mostly likely made of nothing more than gin, benedictine, cherry brandy, lemon and soda.
There are some great videos on our UA-cam channel about shaking a cocktail. Just search "how to shake" on our channel. Let us know how it goes!
Thank you for watching!
As a bartender in Singapore, this is probably the most over rated cocktail we make. Every bartender here knows it is sickly sweet. something like a fruit punch - type of drink. Not to mention, some bar use grenadine + rich syrup in their recipe minus the DOM (to cut cost) then add in soda water. which totally ruins the name of singapore sling (not that it taste great in the first place). if you're a tourist coming to SG. there are alot of good cocktails in singapore, try to steer away from SG sling. BTW last thing i heard about singapore sling in raffles is that they serve it out from a tap.. so its a cocktail tap type of drink now if im not mistaken
what would u suggest?
This is more or less the recipe we use for a Singapore Sling, for us a summer drink for long evenings on the terrace. I don't find it too sweet, neither does my husband who doesn't have a liking for sweet anything. The Grenadine is very much diluted by the other ingredients, also worth shopping around for a decent Grenadine, they are certainly not all the same.
Small request to Small Screen productions - Any chance of putting the measurements in metric, perhaps in text at the bottom of the screen while the presenter is giving them out in ounces? Would be a great help for those of us in Europe. I do have that superb little measure that I've seen you use from time to time, not sure we can mention brands here but the one concerned contains three letters, two being the same. I just find it easier to scale using metric measures, probably because that's the system I was taught in school.
Chat Prune igual
if you ever come in orange county . take care and great work finally some one is not posting BS on youtube regarding our history i always say we don't know where we going if we don't know where we came from
Both of those ingredients are used in a ton more cocktails, so you'd find an use for them eventually. ;)
I have the problem after shaking it. the 2 glasses stucked together and couldn't get it apart. Could you please give me some advice how to shake it please. Thank you so much.
because every international cocktail I ever performed i alway went by the recipe accepted by IBA ( international bartender association ) and all your cocktail are exactly how you make them. so I was wondering if you accept the IBA cocktails as the standard or what is your opinion about it . i came to the U.S 5 years ago never I never spoke the language before but I worked hard I recently had the privilege to be the cover of the tasting panel magazine I will love to meat you one day let me know
45 ml Raffle's
20 ml Cherry Heering
5 ml Benedictine
5 ml Merlet or Grand Marnier triple Sec
1 drop of orange bitter (drop no dash)
100 ml pineapple juice
20 ml lime juice
10 ml granadine ( a good one)
"Grand Marnier triple sec"? Grand Marnier isn't triple sec. Slightly similar, not at all the same.
The recipes vary, that's for sure! -I'm training to be a classically trained waiter in Denmark, and the recipe i have been taught, which tastewise, is a lot like the slings I've had in bars around europe, is: 4 cl of gin, 2 cl cherry herring, 1 cl benedictine, 1 cl grenadine, 5 cl pineapple juice, 3 cl freshly pressed lime juice, 1 cl triple sec, 1 dash of angostura. Shaken over ice, served over ice in an old fashioned glass, and topped with soda.
But maybe us Danes are misguided?
i've only been watching this for a day but rob looks older without the beard...much older. or is this video just a lot newer than the previous ones i watched (whiskey sour, manhattan etc.)?
What grenadine syrup do you use?
herring cherry???
Seems like something you could scale up into a punch bowl recipe!
My fav cocktail however i skip the grenadine, too sweet
McMillan adds soda. Not you?
cherry herring
Don't measure just guess
The only thing I'm not fond of here is the comment regarding Benedictine, when you suggest that it's not a "good" Singapore Sling without it. Came off to me as a very arrogant statement. I like the way you made it, though. Regarding the lack of soda, I've always found that soda is often used as a "topper" in the Sling, just to make the glass full. Tough to believe that Chris McMillian does it.
i would drink probably 5 or 6 of those and then do something stupid & get arrested..
Usually i like all of Roberts recipes but this one is a bit of a miss....The gin should not be something as expensive as hendricks....especially when you have so many other ingredients....gordons, beefeater, tanqueray, bombay all will work. Then too much grenadine..should be just a splash...7 ml for color....too much bendictine...should be 10 ml...
1/4 ounce is less than 10ml...
I think you are really confused by unit conversion...
1/3oz is slightly less than 10ml, which is not that much granadine and just a drop more of what you recommended.
1/4oz is 7.4ml, which is not that much benedectine, and less than your 10ml.
As for the gin, Hendrick's have a flavour profile different than any other. I would use a cheaper one, no doubt about it, but despite all the modifiers you might be able to pick on the different gin profiles.
Hemant Samtani I agree with the fact that with all the stuff mixed into it u could get away with a gin that's not so expensive
"gordons, beefeater, tanqueray, bombay all will work" You blithering idiot! Stupid me have been using Gordons London Dry for a long time... I tried with Hendricks today and the overall taste of the Singapore Sling is monumental. You don't say "any red wine will work"?
Hemant Samtani beefeater 24 is a good quality bin aswell, would be a waste to use that too
or do something stupid and not get caught!