Singapore Sling
Singapore Sling is a South-East Asian cocktail that was invented in the early 1900’s by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore. Originally made with Gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from regional pineapples which have a different flavor and when shaken create a foamy top on the drink. While you don’t need fresh pineapple juice using 100% juice that is not canned gives this drink a much better taste. If you want to go all out the flavor of fresh pineapple is easy to make if you have a juicer. Most readily available pineapples are from Dole from Hawaii and are still very good but if you are a purist you can look for Sarawak pineapples which may be available at specialty produce houses or grocery stores like Fresh Market or Whole Foods.
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Rob Roy
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Hotel in New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Robert Roy MacGregor.
Like a Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, made with sweet vermouth. A dry Rob Roy is made by substituting dry vermouth for the sweet vermouth, this is not usual. A perfect Rob Roy is made with equal parts sweet and dry vermouth. Overwhelmingly, the Rob Roy is made with sweet Vermouth.
The Rob Roy is usually served in a cocktail glass and granished with a maraschino cherry (for the sweet version). Funniest use of this drink in a move is the 1970’s movie “Turning Pointe” where the heroine goes on stage after being dumped and drinking a half a dozen of these. Drunk ballerinas are always funny.
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Planters Punch
Planters Punch is today considered not a specific cocktail, but rather has grown as the generic name for a set of rum-based punches. Recipes vary, containing some combination of lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper. Another one of the drinks popularized by Trader Vic’s as part of the Tiki bar explosion. The first mention of the drink is in the late 1800’s and again in 1905. It gained popularity in the 50’s and 60’s as the tropical drink craze swept the US. Our recipe has all the standard ingredients but there are many variations on this theme. This is a drink you can play around with, more pineapple or less… It really is a matter of taste.
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Champagne Cocktail
Classic is good, Champagne Cocktail fits that description. Perfect for almost any celebration, easy to set up and serve. Classics are classics for a reason!
Pisco Sour
The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white. However, the Pisco Sour can trace its origins much further back to the creation of its base: the strong, brandy-like liquor, Pisco.
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