You probably know how to make a Margarita. Maybe you even know how to make a Manhattan or a Negroni as well. Think of this week as an introductory course to intermediate-level cocktails - all of these drinks are a little more complex. The Pisco Sour and Ramos Gin Fizz, for example, both call for raw egg whites - and the latter requires a pretty hefty shake. As for the Singapore Sling, that cocktail just has a lot going on. But, much like a corn maze or a jigsaw puzzle with kittens on it, it’s worth the effort.
This cocktail was invented in early-20th-century Peru (most likely at Victor Vaughen Morris’ bar in Lima), and it remains one of the most delicious things you can drink out of a coupe. You do need to use an egg white, however. That part is non-negotiable.
Ramos Gin Fizz
Created in New Orleans by a bartender named Henry C. Ramos, the Ramos Gin Fizz has been around since the 19th century. It isn’t especially challenging to make, but you do have to shake a lot - because this drink should both look and taste like an orange-scented cloud that made its home in a highball glass.
A bartender named Ngiam Tong Boon invented this drink around 1915 at the Raffles Hotel (in Singapore), and, to this day, bartenders struggle to memorize the recipe. Maybe that’s why you don’t see too many people drinking them. Given that the Singapore Sling is both delicious and alliterative, that’s the only explanation we’ve got.