How to Make the Poppy Den’s Poppy Sling

poppysling.jpgAs cocktails travel through time and space, they tend to change and evolve—sometimes for the better and sometimes for the worse. One of the cocktails most approximated for convenience and skewed to reflect the current contents of the liquor room is the Singapore Sling, which was created at the start of the 20th century at the Raffles Hotel in Singapore. Although originally based on dry gin, cherry brandy and lemon juice, an ever-changing cast of supporting liqueurs, syrups, bitters and other citrus juices (most notably pineapple) has jumped on and off board over in the nearly 100 years since. But it almost doesn’t matter which recipe you use—if the ingredients are fresh and the products top-notch, the resulting vaguely Southeast Asian gin punch should be a hit.

At Poppy Den in Tivoli Village, mixologist Julian Luna does his Poppy Sling Caribbean-style, with Pusser’s Rum (favored over gin by one of the owners), Heering cherry liqueur, Bénédictine, house-made grenadine, lime and pineapple juices, plus Bittermens ’Elemakule Tiki cocktail bitters. While sipping a cocktail may not be enough to transport you to Singapore, you can at the very least feel whisked away to Summerlin.

Poppy Sling

<p>As served at Poppy Den by Angelo Sosa in Tivoli Village, $9

In a mixing glass, combine ¼ ounce lime juice, ¾ ounce pineapple juice, ½ ounce house-made grenadine (boil equal parts pomegranate juice and sugar; cool for use), ¼ ounce Heering cherry liqueur, ¼ ounce Bénédictine, 1 ounce Pusser’s rum and 3 dashes Bittermens ’Elemakule Tiki cocktail bitters. Add ice, cover and shake vigorously. Double-strain over fresh ice into a rocks glass. Garnish with an orange peel.

Find more cocktail recipes.

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