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Adrian S.
August 10, 2014
I like cocktail recipes, especially ones that use real grenadine and real maraschinos, since I make them and they are in the fridge.
Greenstuff
August 7, 2014
We had Singapore Slings at the Long Bar a couple of years ago, and they were $45 a piece! I'd been making them for years, using a recipe from a lithograph showing a bartender madly concocting and shaking away. A copy of that picture is still hanging at the Long Bar, but as Erik Lombardo says, there's not much individual concocting or shaking going on there now.
Ironically, I mostly make my Singapore Slings for a crowd, and I serve them from a pitcher, making them fairly authentic to the Long Bar of today. I put lots of ice in the pitcher, so that as the event wears on, my guests are getting less and less alcohol content.
Another hint when you're making them for a crowd--I generally leave out the Benedictine. It's pricey and mostly just adds to the sweetness of the drink.
Ironically, I mostly make my Singapore Slings for a crowd, and I serve them from a pitcher, making them fairly authentic to the Long Bar of today. I put lots of ice in the pitcher, so that as the event wears on, my guests are getting less and less alcohol content.
Another hint when you're making them for a crowd--I generally leave out the Benedictine. It's pricey and mostly just adds to the sweetness of the drink.
Kenzi W.
August 7, 2014
$45 a piece?! You should have stopped by on shoot day -- they would have been on the house.
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