Is this too much gin? Too little Cointreau? Is my pineapple sitting right? Long Bar teaches you the secrets of making your own Singapore Sling.
From chicken rice to bah kut teh, there are many Singapore exports that we’re unashamedly proud of. Likewise, we’ve even made a mark in the global bar and cocktail industry; a tradition we’ve cherished and mastered over the last 100 years. You can find a tropical Singapore Sling in just about any respectable bar that’s worth its salt. But for the real deal, thirsty tipplers flock to Long Bar at Raffles Hotel Singapore for the gin-based concoction.
Why is that, you ask? Well, Long Bar is reputedly the origin of this famed beverage. What’s even nobler is that if you swing by this prestigious establishment and sign up for its Singapore Sling Masterclass, Long Bar’s seasoned bartenders will even teach you how to make your own Singapore Sling – recipes, mixing methods, presentation and all. And ’cos we’re eager beavers – especially when it comes to getting our drink on – we attended the Masterclass to learn how to recreate this relic of SG history.
After restlessly ascending to the second storey of Long Bar (and munching on a bunch of peanuts that it serves free-flow), we were greeted by the warm and suave hospitality of bartender, Kiver Hong. Laid out in in front of us were cocktail-making equipment like jiggers and Boston Shakers, and a bevy of ingredients essential for the Singapore Sling. As we admit not being the most elegant of mixologists (pouring whisky into coke doesn’t count), we clearly needed the help of a professional. From knowing how much Cointreau to add to what the herbal properties of Dom Benedictine are, to even how to properly shake ’em Boston Shakers like a pro without getting frostbite on our hands, we were guided step by step without feeling lost or overwhelmed.
Another sweet perk that comes with these cosy, private sessions is the stream of stories you’ll hear as you’re crafting your slingin’ cocktail. Hong gave us context as we added fruitier elements like pineapple and lime juice – turns out the Singapore Sling was the brainchild of bartender, Ngiam Tong Boon (circa 1915), who (one century ago, btw) wished to create a drink for the ladies. In that era, it was socially frowned upon for women to partake in alcoholic activity; drinking was a ‘manly’ affair, or so the public perceived. And so, a pink cocktail with ‘feminine’ elements was made so that the ladies could join in on the boozin’ revelries. Thanks Mr. Ngiam!
We digested all these stories as eagerly as the Singapore Sling that we had mixed with our own two hands. Although we were taught to follow a recipe that’s remained unchanged for the last hundred years, sadly, our Singapore Slings weren’t as perfect as we’d hoped for. But to make sure we could keep practising at home, the Masterclass also provided us with a take-home recipe card and a commemorative 100th anniversary Singapore Sling Glass. And to reward a job well done (for amateurs like us!), we were also treated to a plate of Long Bar’s very own satay and peanut sauce – another freebie offered to all attendees of the Masterclass.
Standing within the very institution that the Singapore Sling was formed, and being imparted with the wisdom that’s been passed down for generations; Long Bar’s Singapore Sling Masterclass was undoubtedly a surreal experience. Nice to know that the next time we feel like getting tipsy with a Singapore Sling, we can now whip one up in a jiffy. Fingers crossed it’ll hit the spot.
Singapore Sling Masterclass; 1 Beach Road, Raffles Hotel, Singapore 189 673; 6412 1230; Open Sun-Thur 11am-12.30am, Fri & Sat 11am-1.30am; $88++ per person with a minimum of 10 persons.
This article is sponsored by Raffles Hotel.