Category Archives: Intoxicology

Singapore Slings

Hello everyone! This post has been sitting in the drafts box and has been ready to go for a long time coming! So, without further ado – the Singapore Sling!

In March of 2011, my good friend Dirdo and I went to Singapore to visit our friend Heather, who was studying at NTU. Amongst all of our adventures traipsing through the city and taking a million touristy pictures (okay, maybe mostly just me!), one place we made sure to stop was Raffles Hotel for their signature Singapore Slings.

Singapore Slings at the Raffles Hotel

A quick bit of history: the first Singapore Sling was created at the Long Bar of the Raffles Hotel around 1915 by Ngiam Tong Boon (嚴崇文). The original recipe has since been lost, but the current version is still tropical, still gorgeous, and still a delectable drink!

We plunked ourselves down at the outdoor bar at Raffles after a long day of exploring the city and decided that we had to treat ourselves to a Singapore Sling. Even though it was 25 SGD + 5 tip. The wallet hurt a little bit, but oh, it was so worth it!

No mixes or any of that nonsense – good fruit juices and liquor, then shake, shake, shake, shake!

Us with our Singapore Slings!

I can’t remember the exact recipe followed by the bartender, but here’s one of the best I’ve found:

Glass: Sling (or Collins, if you’re not fully stocked =D)
Garnish: Maraschino cherry, pineapple

1 oz Gin (Sapphire)
1/2 oz Cherry Brandy (Heering cherry liqueur)
3 oz Pineapple juice (fresh, if possible)
1/4 oz Benedictine
1/4 oz Cointreau
1/2 oz Grenadine (I like homemade =D)
Fill with club soda

Shake all ingredients (except soda) with ice then strain into glass with crushed ice – fill with club soda and garnish with fruit!

Use the good shit. It’ll be better. I promise =)

Cheers!
-Tiff

Cupcake Week, Day 2: Mojito Cupcakes

I made a list of about 15 cupcake recipes that I wanted to try for Cupcake Week, and spent quite a while narrowing them down. The selection process was extremely complex – read all the titles to my friend and keep the ones that he said “OOO” to! Hahaha, super hard, right? The one that I was most excited to try was this cupcake – after making a Kahlua cake for Rezzy’s 3-month birthday, I’ve been inspired to try more pastries with alcohol! For some odd reason, we have accumulated four bottles of rum in the liquor cabinet (two bottles of superior, one gold, and one 151)

CUPCAKE: Mojito
GLAZE: Rum syrup
TOPPING: Lime rum cream cheese frosting
GARNISH: Lime, mint leaves

This one was DELICIOUS. It wasn’t too sweet, and the lime gave it a really nice tang, and having mint in the cupcake was a really refreshing treat! I even liked the frosting – and I don’t like frosting! That and they are super cute =D

This recipe is adapted from Cream Puffs in Venice. I have changed the cupcake recipe a bit though, adding mint to the cupcakes and changing a few of the processes to infuse the cupcakes with more minty-lime flavor! Check out the recipe below the cut!

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Homemade Grenadine

Hello everyone! As you may or may not know, I have always had an interest in mixology. I’m not really a big drinker, but I have a lot of respect for a well-made drink with high-quality and fresh ingredients, presented in a gorgeous way. I’ve never actually bought grenadine before, but one evening when I was tending bar at DTU’s Kampsax Bar during my semester abroad, I looked at the back of a bottle of grenadine – it’s made of a high-fructose corn syrup base and citric acid! Whaat?

Grenadine, traditionally, is a red syrup made with pomegranate juice and sugar. The name actually, comes from the French “grenade,” or “pomegranate.” Definitely not the same as citric acid!

Last winter, I needed some grenadine for a chocolate grenadine cupcake (they were okay, nothing too remarkable) and going to the adult beverage store was an extra trip, so I decided to try and make some on my own! To my delight, making homemade grenadine is ridiculously simple – and it tastes so much better! It almost doesn’t warrant a “recipe” post, but I feel that homemade grenadine is something that people don’t generally think of doing. I promise you though, once you try this and taste the difference, you won’t buy any of the store-mixed stuff again!

Making your own grenadine is pretty much just making a 2:1 syrup – just with POM Wonderful pomegranate juice instead of water!

– 1 bottle POM Wonderful, 16 fl oz
– 1 cup granulated sugar
– a dash of orange-flower water

Bring the sugar and juice to a boil in the saucepan, then simmer until it reduces to about half. Take it off the stove and add the orange-flower water and a tsp of fresh lemon juice, if desired. Let it cool and store in a tight-sealing jar in the fridge! I usually just put it back in the POM bottle, cross out the logo and write “HOMEMADE GRENADINE <3” on it =D

Another (and even EASIER) process of making your own grenadine is almost ridiculously easy: get a jar, pour in 1 cup POM and 1 cup granulated sugar, and shake the living hell out of it until it dissolves. Add a little more and shake again. Done. Fresh and delicious! (This version is a lighter and fruitier, which makes it really good for flavoring when you need a fruitier flavor instead of a sweetener!)

And there you go! Make something delicious out of it! My personal favorite grenadine-based drink is hands down, the Singapore Sling! Other recommendations are the classic Tequila Sunrise and for baking – grenadine frosting topped with fresh pomegranate seeds as a garnish =)

Singapore Sling at Raffles Hotel, March 11, 2011

Much love, from a closet intoxicologist and pastry chef! =)

Kahlua Cake with strawberry filling <3

My friend threw a 3-month birthday party for his beta fish, Rezzy earlier this month. He wanted to get rid of most of his spare alcohol as the semester was ending soon, so he made a large number of fish-shaped Jell-O shots – I helped out the endeavor by making a cake!

This was my first attempt at baking with alcohol, but I think it turned out pretty good! It was not as moist as I would have liked and I think next time I would do it with chocolate, but then again – this is a yellow cake and my taste buds seem to be craving a devil’s food cake! Check it out =D

CAKE: Kahlua cake (2 layers)
FILLING: Strawberry vodka compote
FROSTING: Kahlua/coffee chocolate
TOPPING: Fish-shaped strawberry slices!

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