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    The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you've think you've had it, you probably haven't. One of the key, and often overlooked ingredients in this drink is Benedictine. While the resulting flavour is not overly predominate, it does add a certain taste profile that would be totally missing without this secret ingredient. None dispute that the Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore. However that is where the agreements end. The exact date is in question, with some people claiming it was in 1915, some 1913, while the hotel itself claims that it was created sometime prior to 1910. There is also plenty of disagreement as to how closely the current version of this drink that is served at Raffles is to what was originally served. Apparently the original recipe was lost and forgotten sometime in the 1930's, and the drink that they currently serve at the hotel's Long Bar (see recipe below) is based on memories of former bartenders, and some written notes that they were able to discover. Whatever the truth may be, this "iconic" drink is still enjoyed today, as much as it was back in the early 20th century! Maybe, the only way to really appreciate this cocktail, is to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel!

    Recipe #283673

    Although this is delightful anytime, there is something particularly wonderful about sipping this out on the deck on a hot summer's eve.

    Recipe #296341

    This Sea Breeze uses pomegranate liqueur. Fresh and Fruity, this is my favorite drink using pomegranate liqueur.

    Recipe #286998

    1 Reviews |  By Annacia

    I'm not sure why this is called Theater but I am sure that it's a lovely cupfull of goodness on a winter evening. The time assumes that the coffee is already brewed.

    Recipe #284296

    Reportedly the origional "authentic" Margarita mix, from scratch, and easy too! This came from Tijuana (Baja California, Mexico) and was named after the inventers daughter.

    Recipe #279973

    Not for the kiddies. Delicious and very addictive. It tastes like a chocolate milkshake. No mixers, all liquors and vodka.

    Recipe #219677

    Salty, Sweet, Sour, and maybe even a little cheeky. The margarita salt mixed with crystallized ginger gives it an added kick.

    Recipe #219718

    This drink is a favorite of mine when I've had a bad day and just want one good stiff drink to put me in a better mood. I used to make them lots in Portland. I introduced a few people to them during Mardi Gras too. I ALWAYS use Tequila for this drink. It adds just the right zing. Some snobby drinkers insist that the only Long Island "type" drink that should have Tequila in it is in fact a "Long Island". I don't personally agree, but you can leave it out if you want to. Just make sure to add a little more vodka in it's place.

    Recipe #245851

    We had these huge plastic glasses that came with every drink durring Mardi Gras. Of Course everyone wanted one of those and would drunkenly ask me to fill it to the top with their desired liquor preference- which I couldn't do. They were getting drunk enough as it was. The bar across the street had their own version of this cocktail so I decided to put my own spin on it. It fit perfectly in the cups and was strong enough you could taste the liquor, but not so strong as to knock ya out. It tasted mightly fine ta boot!

    Recipe #245853

    Official margarita of the Blue Thong Society. Can also be made 'straight up'. Note: If you wish to make your own limeade go to Recipe #257757.

    Recipe #257512

    Easy, blender free, slushy, margarita. Perfect for camping, the RV or just to have on hand for a quick and yummy frozen drink! Just dump it all into a tupperware type container and freeze! The alcohol prevents it from freezing solid. Prep time does not include freeze time.

    Recipe #98221


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