Friday, August 6, 2021

Slingology – the new art of Raffles' Singapore Sling cocktail, now refreshed with craft ingredients and sustainability

Recently enjoying an extensive restoration, Raffles Hotel Singapore has gone to great lengths to retain the ambience and service so loved by its devoted clientele while appealing to those who are yet to experience its charms. Cosy social spaces and courtyards, new restaurants and bars are all part of the recipe along with treasured venues including the Long Bar, the mention of which triggered a fond memory.

The Sling at the Long Bar. © Raffles Hotel Singapore

My last visit to the hotel a few years ago was to attend an intimate, luxurious wedding reception in a private dining room. Between copious intriguing courses I was whisked away on a tour of some timber walkways framed by arches. My guide (a fellow wedding guest) hurried me along and I lost a heel from one of my slingback shoes on the way – I planned to return in daylight to look for it but that didn't happen. Despite my not being well-heeled, we all had a last drink in the Long Bar after the reception dinner. Inevitably, the group decision was that a Singapore Sling would make up for my loss!

Star of the Long Bar 

It's too late to retrace those exact steps now, but happily the Long Bar remains, complete with the iconic Singapore Sling now revitalised after its own makeover. Using craft ingredients, the cocktail's taste has been refreshed to suit modern palates while the use of ecoSPIRITS makes it more sustainable and environmentally-friendly.

New delivery for the Singapore Sling. ©Raffles Hotel Singapore.

Adding to its accolades, the Singapore Sling has become the forerunner for Raffles Hotel Singapore in its move to reduce single-use waste and the carbon footprint. Working with Proof & Company and patent-pending ecoSPIRITS technology, key ingredients Widges Gin, Luxardo Cherry Sanque Morlacco and Ferrand Dry Curaçao are delivered to Long Bar in patent-pending ecoTOTETM format, saving tens of thousands of glass bottles each year. 

Single-use plastic straws have been replaced with biodegradable versions made with potato starch. Also furthering the sustainability profile, the Luxardo Maraschino Cherries and Long Bar exclusive Scrappy’s Spiced Plantation Bitters are shipped in low-waste formats, eliminating several thousand kilograms of packaging waste. Estimates using the ecoSPIRITS Carbon Calculator, developed by consulting firm Deloitte, the Singapore Sling saves the equivalent of 200g of CO2 emission per serving.

Under the ecoSPIRITS Forest Program, Raffles Hotel Singapore is planting one native tree in the Kalimantan or Sumatran rainforest for every 25 Singapore Slings ordered, leaving a permanent legacy of carbon reduction and reforestation of endangered wild areas. Discover Raffles Hotel Singapore’s contribution through the live digital forest.


Cocktail in Disguise

Originally created in 1915 by Ngiam Tong Boon, a Hainanese bartender at Raffles Hotel Singapore, the Singapore Sling cleverly disguised a cocktail as fruit juice. Why? Etiquette required that ladies shouldn't consume alcohol in public, so their choice of beverage was limited to tea and fruit juices. Ngiam Tong Boon saw an opportunity, creating a cocktail that looked like a fruit juice but was actually infused with gin and other liqueurs. It was a hit!

He used pineapple and lime juices for a tropical flavour and cleverly masked it in pink with grenadine syrup to give it a feminine flair, leading people to think it was a socially acceptable drink for women. Today the Sling continues to delight and inspire with its rich heritage and now a fresh taste. It's also the subject of a new Slingology cocktail bar collaboration in Singapore.


Singapore Sling. ©Raffles Hotel Singapore

More about Raffles Hotel Singapore:

Long Bar

Source: Press Release 

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