Last stop on my whirlwind sightseeing trip of Singapore was of course, Raffles Hotel. It is pretty much a given that anyone going to Singapore must visit the hotel named after it’s founder and sample the drink made famous by the hotel, the Singapore Sling. The Long Bar is where the famous cocktail was invented by a barman and this was where we headed on my last day in Singapore.
Raffles Hotel is a vast colonial style building with multiple bars, shops and even a bakery. Wandering around you can imagine being in another era and after a day spent exploring and shopping, it was relaxing to be somewhere where the architecture was completely different and where there were shaded courtyards to wander through.
The Long Bar itself is inspired by the Malayan plantations of the 1920s and uses leaves as electric fans to keep the bar cool. Jute bags of monkey nuts are placed on each table where as guests you are allowed to discard the nut casing onto the floor which means that the floor of the bar crunches as you walk across to your table.
We were sat tucked in the corner away from the hustle and bustle of other drinkers and thoroughly relaxed after choosing our drinks. I has already sampled a Singpore Sling so chose to try another of its variations, the Autumn Sling. The Autumn Sling is made of vodka, crème de cassis, apple and pineapple juice, monin casis, lemon wedges and blackberries and is slightly less sweet than its original version.
The Singapore Sling itself is incredibly sweet and if I am truly honest, probably not something that I would choose to drink again but if you wanted to sample the delights of this sweet cocktail and transport yourself to the sunny and humid climbs of Singapore, the recipe is below.
1 1/2 ounces gin
1/2 ounce cherry heering
1/4 ounce Cointreau liqueur
1/4 ounce benedictine
4 ounces pineapple juice
1/2 ounce lime juice
1/3 ounce grenadine
1 dash bitters