Cherry Heering 2015 Sling Award Lands in Sweden on BarBiz.com

Via several worldwide semifinals, and with a last stop at the global finals held in Singapore in November, Cherry Heering’s 2015 Sling Award has finally landed in Sweden, firmly in the hands of winning bartender and native son Christoffer Johansson.

Johansson’s Chris Cross Bitter Sling took top honors at the 2015 Sling Awards, besting four runner-ups from around the world. Bartenders from China, Ireland, Australia and France competed against Johansson at the legendary Raffles Hotel in Singapore, where the world-famous Sling was first created.

“Cherry Heering is the backbone of any sling,” said Johansson following his victory.

“No Singapore Sling is complete without Cherry Heering,” agreed Brendan Shorrock. “There might be variations but it’s never complete without Cherry Heering.”

While not a finalist in the competition, Shorrock was one of four bartenders in attendance whose establishments —in Shorrock’s case, Peppercrab at the Grand Hyatt in Dubai — raised the most money towards Panthera as part of the Sling Award’s “Here’s to the Tiger” campaign. Panthera is worldwide leader in wildcat conservation.

In addition to overall winner Johansson, the four finalists — all profiled below — included Hungie Fong of China, Richard Grimsey of Ireland, Mathias Aso of Australia, and Jeremy LaFrance of France.

“We’ve sipped quite a few Slings in our days, but this year’s contestants have really raised the bar for what the legendary Singapore Sling can be,” said Adéle Robberstad, CEO, Peter F. Heering. “The new Sling menus and the skill, craftsmanship and creativity that was poured into each Sling blew us away. Watch out – these 12 will be dictating tomorrow’s cocktail culture.”

Finalists and Panthera bartenders gathered at the amazing Raffles Hotel in Singapore for the competition. It was 1887 when the doors to the Raffles Hotel Singapore first opened. Since then, this luxury five star hotel has become an icon that epitomizes the romance of the Far East – an intoxicating blend of luxury, history and colonial design. Its classic architecture has been perfectly preserved and provides a stark but lively contrast against its modern-skyscraper neighbors. Among the most well-loved aspects is the Long Bar, where the famous Singapore Sling was created.

“Peter F Heering has dedicated an entire generation to make such an amazing product,” said Amanda Wan, a Panthera bar guest and bartender is residence at The Envoy in Hong Kong. “It can be found on the shelves of all the reputable bars.”

Here’s a look at the finalists from Cherry Heering’s 2015 Sling Award:

 

Also particpating in the 2015 Sling Award competition were representatives of four bars who raised the most money for Panthera:

 

Heering® Sling Winner on barbizmag.com

The Spectacular Le Croco Bleu was scene to New York Bar Star Mike Flannery Shaking Out a Global Win at the Peter F. Heering Sling Award Cocktail Finalists

October, 2013 (Berlin, Germany) — A winner has been crowned for the 2013 Peter F. Heering Sling Awards in Berlin, Germany as New York Barman, Mike Flannery takes tops honors at the 2013 Peter F. Heering Sling Award at the BCB Bar Convent in Berlin, which took place October 8th – 9th, 2013. The Sling cocktail has not attained such global attention since one of the earliest bar stars (though we are sure he was unaware of said working at the stature) Ngiam Tong Boon, a Hainanese bartender Long Bar in Raffles Hotel Singapore created the Singapore Sling.

Now Mike Flannery can lay some claim to having influence on remaking the famous Sling cocktail.

The 2013 Peter F. Heering Sling Awards WINNING COCKTAIL:

Singapore Sling – A drink every bit as iconic as the Singapore Merlion

Mention the Singapore Sling and it would be a decent conversation topic with any foreigners you meet. While few Singaporeans would actually order it themselves in the bar, the Singapore Sling is a world famous cocktail and an iconic drink for visiting foreigners. It is little wonder that brilliant local minds have started marketing a pre-mix version of the cocktail to be made available to the rest of the world.

This particular bottle of concentrated pre-mixed Singapore Sling was an impulsive pickup from the airport when I came back from the recent Jakarta trip. The lone bottle of Singapore Sling was hiding quietly among other bottled liqueurs on the shelf, an indication that probably no Singaporeans from a return trip would be willing to carry her off the shelves.

I did.

Even if instructions on the manual state that the concentrated Singapore Sling pre-mix can be enjoyed neat on the rocks, I will strongly oppose anyone doing that since without the balance of another souring agent like pineapple juice, the mix is too sweet and bitter to be enjoyed. A friend who tasted it even stated that the taste difference was not too different from cough syrup.

For the best results, it’s still best to mix 1/4 of the concentrated mix with 3/4 pineapple juice as on the instructions, resulting in a slightly orange red foamy concoction that is the iconic Singapore Sling.

To be frank, this Singapore Sling does taste a little different from the ones I tasted from different bars in Singapore, but every of those also serves a slightly different tasting Sling.

There are perhaps a million different recipes for mixing a Singapore Sling that one can find on the internet nowadays. With the relevant spirits and ingredients available it is really not too hard to make a Singapore Sling from scratch either, even though for a lazy man like myself will probably stick to mixing it out from a concentrate. Here’s a recipe I found online to build a Singapore Sling from scratch.

For those who are interested in original recipe, one of the scribbled recipes is still on display at the Raffles Hotel Museum.

Singapore Sling

1.5 ounces Gin
0.5 once Cherry Heering
0.25 once Cointreau
0.25 ounce Benedictine
4 ounces Pineapple Juice
0.25 ounce Lime Juice
0.33 ounce Grenadine
1 dash Angostura Bitter

Garnish: Cherry and slice of pineapple.
Shake with ice. Strain into an ice filled Collins glass.

It is also good to know a little bit about the roots of the Singapore Sling. It is of course invented here in Singapore, by a bartender named Ngiam Tong Boon while working at the Long Bar in Raffles Hotel Singapore back in 1910s.

Raffles Hotel was the home away from home for Westerners stuck in the East during the colonial era. During that time gin slings were the most popular drinks ordered. It was then that the clever Mr Ngian created a tropical cocktail sling that was not only delectable but also easily recognizable. Since then, the Singapore Sling has made it onto the world stage.

Drink of the Week: Singapore Sling on summitsips.com

Supposedly, July 27th was National Scotch Day. I know it’s not the most popular holiday, but the timing was pretty good (it was a coincidence, really) for describing the Scotch tasting event last week and for featuring the Blood and Sand cocktail the week before. I thought about selecting another Scotch drink this week but I decided it was time to move on. That’s when a friend of mine finally tracked down some Cherry Heering and made the Blood and Sand. I wondered if perhaps there were other readers looking for additional ways to use cherry brandy, so I thought I would feature the Singapore Sling.

It can be a delicious cocktail, depending on the recipe you use. That said, it’s just as easy to make one taste awful. Part of the problem is that like a lot of cocktails, the original recipe was lost and this has caused many enthusiasts to experiment with ingredients over the years. It’s certainly considered a classic, dating back to the early twentieth century when it was created at the Raffles Hotel Singapore, but it disappeared around 1930. The official “restored” version was supposedly discovered on an old bar napkin and pieced together based on bartender memory, but not everyone agrees that it is the proper recipe. Another drink called the Straits Sling is a close match, and more than a few cocktail historians think this might actually be the real recipe. Whatever you want to believe, one thing is absolutely clear—right or wrong, there’s more than one way to make a Singapore Sling.

And that’s another problem with this cocktail. It’s just never the same drink in two different locations. Finding a favorite version would be a lot easier if there weren’t so many ingredients to assemble. Now, I’m not saying you should ignore any cocktail that has more than a few ingredients, but if you are in a hurry, it’s probably not going to be your first choice. The traditional recipe is a combination of gin, Dom Benedictine, Cherry Heering, Cointreau, lime juice, fresh pineapple juice, grenadine and Angostura bitters. It’s not impossible, but how often does anyone have fresh pineapple juice anyway? Now, normally I’d be excited about the opportunity to use some homemade real pomegranate grenadine, but there is a real risk of ruining this drink with too much syrupy sweetness. Imagine my surprise when I found a version that not only leaves out the grenadine, but drops the pineapple as well!

This version of the Singapore Sling is found in the pages of Jeff “Beachbum” Berry’s excellent Beachbum Berry Remixed, a revised compilation of tiki drinks from his two successful books in one volume. Some of you might argue that the pineapple juice is what gives this drink the foamy head and that it’s an essential flavor element. Well, I am not here to argue, but but I gotta say, I am a lot more likely to make this drink in it’s less complicated form than I am to carve up a fresh pineapple in order to conform with tradition. Besides, I like the flavor of this version because it has a nice balance without being overly sweet. Do what you like, especially if you have a pineapple and some pomegranate grenadine, but I’m saving mine for another time and making this version from now on:

Singapore Sling
from Beachbum Berry Remixed
2 oz gin
.5 oz brandy
1 oz Cherry Heering
.5 oz Benedictine
1 oz fresh lime juice
1.5 oz club soda to top

Add all ingredients except the soda to a shaker. Fill with ice and shake until thoroughly chilled. Strain into a tall glass of ice. Add soda to top and garnish with an orange wedge and a sprig of mint.

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