Heering 2015 Singapore Sling Competition begins May 1st on wirtzbev.com

Founder of Heering Cherry Liqueur Peter F. Heering has announced the Singapore Sling’s 100th anniversary with The Sling Award 2015, a global charity event affectionately called “Here’s to the Tiger.”

This year marks the 100th Anniversary of the Singapore Sling, a classic cocktail that was created by Ngiam Tong Boon, a bartender at Raffles Hotel Long Bar in Singapore. Legend has it that Ngiam, by a stroke of genius, added a generous dash of Cherry Heering to his drink invention. The creation was named “The Singapore Sling” and it quickly spread throughout the world.

 

Heering invites bartenders and accounts from across the world to enter The Sling Award, and five winners will be awarded a trip to Singapore, compliments of Heering.

How to Participate:
—Register on slingaward.heering.com by April 30

—Compose a Sling Menu consisting of three Slings, including The Original Singapore Sling and two other Slings featured Cherry Heering

— Promote your Singapore Sling menu!

Winners will be chosen based on:

1.) The entry with the best Sling menu, as voted by representatives from Peter F. Heering and an international expert jury

2.) The entry with the largest donation to Panthera, an organization leading the way in wild cat conservation efforts.

3.) The entry with the largest donation to the Panthera campaign, per bar capacity

Five winners from around the world will win a trip to Singapore and a stay at the famed Raffles Hotel. Past participants of The Sling Award include Chicago’s own Annemarie Sagoi and New York bartending great Michael Flannery.

For more details, official rules and registration, visit The Sling Award 2015. Best of luck!

Singapore Sling on au.news.yahoo.com

http://au.news.yahoo.com/thewest/travel/a/-/cruising/9243375/an-early-taste-of-cruising/

…..First, though, came the tour of the infamous Raffles Hotel, and a chance to try a cocktail fit for a lady.
The Singapore Sling, made up of gin, Cherry Heering, Benedictine and fresh pineapple juice, was invented by barman Ngiam Tong Boon in the hotel’s Long Bar to give women a ladylike drink to sip with male counterparts.

Singapore Sling with a kick A Mountain of Crushed Ice .

http://www.amountainofcrushedice.com/?p=12280

Let`s use some navy strength gin..
Here`s an old favorite that i don´t mix very often but i think i should because this classic cocktail is an art of balance and flavor when done properly. And that`s the problem – this drink is as much a victim as the Mai Tai or the Hurricane when it comes to bars taking shortcuts and thus ruining and taking away the true character of an otherwise excellent cocktail.
And of course the Singapore sling has a very old history, first made in the Long Bar at Raffles by Ngiam Tong Boon somewhere between 1910 and 1915. but i won´t go into the history here since so much has been written already – and there`s very much contradictory information.
Now, the original recipe for this drink was lost sometimes during the middle of the 20th century and so a new recipe that was close to the original was made by Ngiam Tong Boon’s nephew during the 1970s. If you search in books you will discover the recipes varies both with ingredients and ratios.
The best source to read the history of this drink is Ted Haigh`s book “Vintage Spirits and Forgotten Cocktails”
I have chosen this time to mix it with a stronger gin than usual, Plymouth navy strength which gives this good old drink a kick. The navy strength is 57% abv (114 proof) and is more intense and rich tasting than the original Plymouth which i think is a good overall gin.
SINGAPORE SLING

3 ounces unsweetened pineapple juice
1.5 oz Plymouth navy strength gin
1/4 oz fresh lime juice
1/2 oz Cherry brandy (like Cherry Marnier – or use Cherry Heering – cherry liqueur)
1/4 oz Bénédictine
1/4 oz Cointreau
Small splash of hibiscus grenadine
Dash of Angostura bitters
Wedge of pineapple and a maraschino cherry
Soda water to top
Shake the pineapple juice, gin, lime juice, Cherry brandy, Bénédictine, Cointreau, and bitters with ice; then strain into a highball glass. Top off with soda water and garnish with a pineapple wedge and a maraschino cherry on a toothpick.
This is one of those tropical cocktails that to me says “relax and sit back”. I was pondering making a twist of it but decided to let it be for this time, it`s good as it is – especially with a kick ass gin like Plymouth navy strength.

Heering at plasticsurgeryclass.com

http://www.plasticsurgeryclass.com/facelift/facelift-cream-recipe/
Top 5 Girly Cocktails Of All Time
….Three: Singapore Sling
While working at the Raffle Hotel in Singapore, Ngiam Tong Boon created a masterpiece. He poured Gin, Heering Cherry Liqueur, Cherry Brandy, Cointrueau, Dom Benedictine and Grenadine and the Singapore Sling was born. Throughout history, bars and nightclubs everywhere have sold the famous drink and the hotel where the drink started its life has become somewhat of an icon. The original recipe can still be found in the hotel bar. Bar staff still serve Singapore Slings in the same way [tall], but it’s not mixed in the traditional method. Today they are premixed and dispensed using an automatic dispenser to combine the alcohol and the pineapple together more evenly and faster.

The Singapore Sling´s own facebook page

Singapore Sling

http://www.facebook.com/pages/Singapore-Sling/113102882036634?sk=info

The Singapore Sling is a cocktail that was developed by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore before 1915. Recipes published in articles about Raffles Hotel prior to the 1970s are significantly different from current recipes, and “Singapore Slings” drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel. The original recipe used gin, Cherry Heering, Bénédictine, and most important, fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top. Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam. The hotel’s recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.

The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon’s nephew. Today, many of the “Singapore Slings” served at Raffles Hotel have been pre-mixed and are dispensed using an automatic dispenser that combines both alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken to create a nice foamy top as well as to save time because of the large number of orders. However, it is still possible to to request a shaken version from bartenders.

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