Our first trip to Southeast Asia started in Singapore at the legendary Raffles Hotel where we arrived late one balmy evening. Exhausted, we were greeted by the doormen and promptly shown to our suite. As we unpacked, there was a knock at the door, and our butler had two Singapore Slings from the Long Bar on a silver tray.
The trip took us on the Eastern & Oriental Express for three days through Kuala Lumpur to Penang and the River Kwai to Bangkok. It was a journey we’ll never forget as the devastating tsunami had ripped through the area the week before. It was an educational adventure for us. A trip full of wonderful people, food, and of course, cocktails.
It was such a generous, warm first trip to Southeast Asia that whenever we want to reminisce on that trip, we make Singapore Slings and pretend we’re back there.
Singapore Sling
1 1/2 ounces Aviation gin
1/2 ounce Luxardo cherry brandy
1/4 ounce Cointreau
1/4 ounce Ramazzotti amaro
1 ounce lime juice
4 ounces pineapple juice
Scrappy’s orange bitters (2 dashes)
Garnish: amarena cherry
How to make: Combine all ingredients in a cocktail shaker with ice and shake well. Strain into an ice-filled highball glass. Garnish with cherry.