HAPPY HOUR – REMIXING THE SINGAPORE SLING

When Ladyland’s Emma announced she’d be swinging by Singapore to visit me at our international HQ, we immediately envisioned ourselves lounging in rattan chairs at that colonial icon Raffles Hotel, holding court over a couple of Singapore Slings and talking very important Ladyland business.

Dreams come true, girls!

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Except we discovered that legendary cocktail, which has been capturing the imagination of lushes the world over since 1915, (word has it the tipple was given its pink hue to appeal to the ladies) turned out to taste, well, a little like an Old Lady Drink. Maybe it’s the cherry brandy, grenadine or herbaceous DOM Benedictine, but there was something almost cough syrupy about that drink we’d been fantasising about – especially after we’d dragged ourselves across town in the sweltering heat to arrive all sweaty and dishevelled at Raffles’ Long Bar in need of an enormous ice-cold cocktail.

If you’re a stickler for tradition, by all means indulge in the original Sling, but we got all giddy over this fragrant, fruity twist on the old girl: The Courtyard Sling (or, what we like to call Ladyland Loves Lychees). We persuaded one of the charming bartenders to reveal some of its secrets so we could quaff the stuff at home.

LADYLAND LOVES LYCHEES

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1 tin of lychees in syrup
30ml gin (we like Bombay Sapphire for this cocktail)
30ml lychee liqueur (look for Soho or Lichido)
50ml mango juice
A splash of Grenadine (optional)
Ginger beer
A maraschino cherry and pineapple wedge (optional)


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1. Drain your lychees and reserve the syrup. Muddle 2-3 lychees per person.
2. Place a handful of ice in a cocktail shaker, along with the gin, lychee liqueur, mango juice and a splash of lychee syrup.
3. If you want to get that sunset pink effect in your cocktail, add a splash of Grenadine to the bottom of a tall glass now. Throw some ice to the glass, along with your muddled lychees.
4. Get busy with the cocktail shaker and strain the ingredients into your glass. Top up with ginger beer and add a maraschino cherry and pineapple wedge for full flamboyant effect.

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Photography: Emma Scott-Child, shot on location at Raffles Hotel, Singapore

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