How to make a delicious Singapore Sling
You either love the Singapore Sling or hate it. Our aim is to sway the minds of the latter with this recipe from Claudio Russo, bartender at Publico.
After all, have you had a taste of the Italian restaurant's delicious cocktails? In place of the signature pineapple juice, the drink ropes in Cointreau Orange Liqueur alongside lemon juice and a sweet dose of Vermouth. There's also a surprise hint of rosemary in there. Say no more, this reinvention is here to shake things up.
Rosemary syrup: Here's what you need
1 cup Water
1 cup Sugar
¼ cup Rosemary Leaves
Rosemary syrup: How to make it
1. Combine water, sugar and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for one minute. Remove from heat and let the syrup sit for about 30 minutes.
2. Pour syrup into a sterilised glass jar through a mesh strainer to remove rosemary leaves. Let it cool.
Singapore Sling: Here's what you need
25 ml Cointreau Orange Liqueur
45ml The Botanist Gin
20ml Sweet Vermouth
15ml Rosemary Syrup
30ml Fresh Orange Juice
10ml Fresh Lemon Juice
Singapore Sling: How to make it
1. Add Botanist Gin, Cointreau, Vermouth, homemade rosemary syrup, orange juice and lemon juice in a shaker with ice.
2. Shake and double strain into a burgundy glass. Place one big ice cube in the middle of the glass.
3. For the garnish, sprinkle sesame seeds on top of an orange slice with a sprig of rosemary inserted in the middle of it.