Tuesday, December 22, 2015

41 Days of Drinks (day 32)

• This is the latest entry in a daily feature that is running through New Year's Eve. To provide it, I combed through all sorts of sources -- my own archives, bar books, distillers' ideas, etc. -- even press releases from breathless PR people seeking to get their clients' products mentioned.

If you're an aficianado of 1930s and '40s films, you may have heard some actor in some exotic Asian club order a certain cocktail. It's a long drink, developed around 1915 by the Hainan (a province of China) bartender Ngiam Tong Boon at the famous Long Bar in the Raffles Hotel in Singapore. To this day, his recipe is locked up in the hotel safe. Others came up with slight variations on the recipe over the next century, but here's the original.


1½ ounces gin
½ ounce cherry herring
¼ ounce Cointreau liqueur
¼ ounce benedictine
4 ounces pineapple juice
½ lime juice
⅓ ounce grenadine
1 dash of bitters

Put all the ingredients into a cocktail shaker filled with ice cubes. Shake well, strain into a highball or tall cocktail glass. Garnish with pineapple slice and maraschino cherry and serve.

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