I have only a few words that would sum up this place and they are:
- oh and did I mention humid?
We arrived in Singapore 5:50 PM local time and waited a few minutes for our transfers to arrive that will take us to our hotel. We're only staying overnight here but our flight for Zurich doesnt leave until midnight tomorrow night so I think we have enough time to see what we have to see. The flight from Sydney to Singapore wasnt too painful although I did experience some stiffness on my legs and had to get a few times and walk around in the aisles. Overall Singapore airlines is what I had expected given the numerous amounts of feedback I have read on the net. The stewards on the plane were always friendly, polite and most importantly served Adam and I, Jim Beam Black as well a cocktail called a Singapore Sling. I'm pretty sure I have heard of this cocktail before but I've never tried it until I boarded this flight. Anyways it's a very nice cocktail indeed, it leans towards the sweet side, more of a womans drink I think. I've listed the ingredients below in case any of you would like to try it at home. But first heres a little background info on this Singapore Sling
The Singapore Sling is both a cocktail that was invented by Ngiam Tong Boon (嚴崇文) for the Raffles Hotel in Singapore sometime between 1910 and 1915 and a movie directed and written by Nikos Nikolaidis. The recipes published in articles about the Raffles Hotel prior to the 1970s are significantly different from the current recipes. There were also different "Singapore Slings"–those drunk in Singapore at large, and the recipe used at the Raffles Hotel. While the recipes around the city varied significantly, the cocktail at the Raffles remained the same. The original recipe used gin, cherry brandy, and Benedictine (most often in equal parts).(1) The drink was shaken and strained into a glass, and then filled to individual taste with club soda. The recipe used by the hotel was the result of recreating the original recipe based on the memories of former bartenders and written notes that they were able to discover.
The current Raffles Hotel recipe is a much modified version of the original, most likely changed sometime in the 1970s by the Ngiam Tong Boon's nephew.
1 1/2 ounce gin
1/2 ounce Cherry Heering brandy
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces pineapple juice
1/2 ounce lime juice
1/3 ounce grenadine