Singapore - Raffles Hotel - Singapore sling recipe - postcard

Postcard
• Picture / Image:  The Original Singapore Sling - Raffles Hotel - has ingredients and history on the other side in message section
• Publisher:  the hotel?
• Postally used:  yes
• Stamp:  Australian 80c 'Living Together' stamp
• Postmark(s):  too faint
• Sent to:  Yorkshire, England
• Notes / condition: 

Please ask if you need any other information and I will do the best I can to answer.

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Postage & Packing:

UK (incl. IOM, CI & BFPO): 99p

Europe: £1.60

Rest of world (inc. USA etc): £2.75

No additional charges for more than one postcard. You can buy as many postcards from me as you like and you will just pay the fee above once. (If buying postcards with other things such as books, please contact or wait for invoice before paying).

Payment Methods:

UK - PayPal, Cheque (from UK bank) or postal order

Outside UK: PayPal ONLY (unless otherwise stated) please.   NO non-UK currency checks or money orders (sorry).

NOTE: All postcards are sent in brand new stiffened envelopes which I have bought for the task. These are specially made to protect postcards and you may be able to re-use them. In addition there are other costs to sending so the above charge is not just for the stamp!

I will give a full refund if you are not fully satisfied with the postcard.

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Text from the free encyclopedia WIKIPEDIA may appear below to give a little background information (internal links may not  work) :

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The Singapore Sling is a South-East Asian cocktail. This long drink was developed sometime before 1915^[1] by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel Singapore. It was initially called the gin sling,^[2] - a sling was originally an American drink composed of spirit and water, sweetened and flavoured.^[3]

D. A. Embury stated in the Fine Art of Mixing Drinks: ""Of all the recipes published for [this drink] I have never seen any two that were alike."" The Times described the ""original recipe"" as mixing two measures of gin with one of cherry brandy and one of orange, pineapple and lime juice ^[4] An alternative ""original recipe"" used gin, Cherry Heering, Bénédictine, and 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 discovered regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.

Recipes published in articles about Raffles Hotel before the 1970s are significantly different from current recipes, and Singapore Slings drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel.

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 made using an automatic dispenser that combines alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken to create a foamy top as well as to save time because of the large number of orders. However, it is still possible to request a shaken version from bartenders.

By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering, the cocktail has begun to resemble its original version.^[5]

type=printed postcards

theme=topographical: rest of the world

sub-theme=asia

county/ country=singapore

number of items=single

period=1945 - present

postage condition=posted