1934 My New Cocktail Book (2 nd edition) by G F Steele

MY NEW COCKTAI L BOOK

SINGAPORE GIN 2/5 Dry Gin SLING 1/5 Cherry Brandy 1/5 Grenadine I/5 Lemon or Lime juice Contributed by Dr. E. Hamilton White of Montreal Place in a long tumbler with crushed ice. Stir well. Fill up to top with soda water and stir again. Serve with straws. Then—Cheerio! The above is the formula of "Professor" Martin Tabin, chief drink dispenser of the S.S. EMPRESS OF SCOT LAND. Taken from N. Y.SUN of August 21st, 1934 A Singapore gin sling is one of the world's finest drinks, according to a Massachusetts "Trailer," who writes to point out that the recipe for that concoction, printed recently in this column, is all right for an ordinary gin sling, but very far from the real Singapore variety. Any competent bartender will, it seems, mix a commonplace gin sling, but not a Singapore gin sling. The usual recipe calls for gin, a wine glass of cherry brandy and the juice of a lemon, sugared to taste and well shaxen in a tumbler half filled with ice. But the shaking, it appears, is a mistake. The original recipe for a Singapore gin sling, says our corre spondent, is as follows: For a party of six, use twice as much gin as cherry brandy and one-half a teaspoonful of red or white Curaco. A cocktail glass of lemon juice is essential, but add it grudgingly to taste. Then pour in one bottle of ginger beer—real old-fashioned English ginger beer, not ginger ale. Mix in a jug with plenty of shaved ice. Never shake. Serve in a champagne glass. The foregoing recipe, quoted by our reader, has been taken from one of a series of letters written by George A. Hough

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