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MY NEW COCKTAI L BOOK
SINGAPORE GIN 2/5 Dry Gin
SLING
1/5 Cherry Brandy
1/5 Grenadine
I/5 Lemon or Lime juice
Contributed by Dr. E. Hamilton White of Montreal
Place in a long tumbler with crushed ice. Stir well. Fill
up to top with soda water and stir again. Serve with
straws. Then—Cheerio!
The above is the formula of "Professor" Martin Tabin,
chief drink dispenser of the S.S. EMPRESS OF SCOT
LAND.
Taken from N. Y.SUN of August 21st, 1934
A Singapore gin sling is one of the world's finest drinks,
according to a Massachusetts "Trailer," who writes to point out
that the recipe for that concoction, printed recently in this
column, is all right for an ordinary gin sling, but very far from
the real Singapore variety.
Any competent bartender will, it seems, mix a commonplace
gin sling, but not a Singapore gin sling. The usual recipe calls
for gin, a wine glass of cherry brandy and the juice of a lemon,
sugared to taste and well shaxen in a tumbler half filled with ice.
But the shaking, it appears, is a mistake.
The original recipe for a Singapore gin sling, says our corre
spondent, is as follows:
For a party of six, use twice as much gin as cherry brandy
and one-half a teaspoonful of red or white Curaco. A cocktail
glass of lemon juice is essential, but add it grudgingly to taste.
Then pour in one bottle of ginger beer—real old-fashioned
English ginger beer, not ginger ale. Mix in a jug with plenty of
shaved ice. Never shake. Serve in a champagne glass.
The foregoing recipe, quoted by our reader, has been taken
from one of a series of letters written by George A. Hough
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