tag:blogger.com,1999:blog-4751805452043419723.post2965899983750162438..comments2024-03-23T00:22:58.476-04:00Comments on Off The Presses: Still on Cherry HeeringRobert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4751805452043419723.post-52870498164588742742008-10-19T09:35:00.000-04:002008-10-19T09:35:00.000-04:00The recipe I used was out of the Museum of America...The recipe I used was out of the Museum of American Cocktail cocktail book—a museum that Ted Haigh helped found. So it seems he and the museum haven't quite given up on the pineapple version. But I'll take a look at that article.Robert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.https://www.blogger.com/profile/14428424677554600158noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-63474750403671646902008-10-18T21:42:00.000-04:002008-10-18T21:42:00.000-04:00I was recently pointed to this Ted Haigh article o...I was recently pointed to <A HREF="http://www.tedhaigh.com/Sling.pdf" REL="nofollow">this Ted Haigh article on the Singapore Sling</A> which has led me to try some of the more traditional "sling" style recipes and give up on the pineapple juice version. Although even more than the mai tai, I doubt you'll get much traction on getting people to accept that what they think is in the drink may not be in it. <BR/>That said, I quite like the modern Raffles Hotel version, which I make using organic pineapple juice cuz I'm too lazy to blend my own.Stevi Deterhttps://www.blogger.com/profile/06532323694848751057noreply@blogger.com