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There is quite a bit of mystery that surrounds the recipe for the drink created in the early 20th century at the very fancy Raffles Hotel in Singapore. I went to test for myself on my recent Singapore trip, and their version is now extremely touristy—over-the-top sweet and unnaturally pink. My version limits extraneous fruit juices and garnish in favor of what is seen as more classic and reserved. Just as at the Raffles Hotel, you should serve on or near rattan and with peanuts—shell on the floor.
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Time: Less than 30 minutes active and total
3 ounces gin
1 ounce Cherry Heering (cherry liquor, not cherry brandy)
1/2 ounce Benedictine (French herbal liquor)
1/2 ounce Cointreau (orange liquor)
1 ounce lemon juice
1/2 ounce simple syrup (3/4 cup sugar heated with 1 cup water, then cooled)
Dash of Angostura bitters
Soda or seltzer water
Slice of lemon or zest to garnish
1. Fill a large mixing glass with ice. Add all the ingredients except the soda water and garnish. Mix well and pour into Collins glasses (any tall, thin glass with do). Add soda water to fill and add fizz. Garnish with lemon slice/zest.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.