Yummy! The Raffels Hotel is a must-see here in Singapore. The Long Bar is famous for the Singapore Sling, and of course Trent and I just had to have one (or two) of these.

Here’s some information I found on-line:

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

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.”

Our drinks were shaken, and they were mmm-mmm delicious.

Trent wasn’t too crazy about his sling, he said it was too sweet!

And so I had to force myself to drink his, and mine.

Nothing like slurping up $55 worth of sweetness at the famous Long Bar!!