新加坡調酒師Samuel Sim對經典新加坡司令進行了神秘改良。Singapore bartender Samuel Sim throws yummy doubt onto the classic Singapore Sling.
這款雞尾酒是我在Kite工作的時候創作出來的，它直到現在還留在酒單上。我最開始學習調酒是在新加坡萬豪酒店的Living Room（現在已經關門了），我第一次做的複雜一點的雞尾酒就是新加坡司令。大部分人不喜歡新加坡司令，因為它太甜了，但是我對它情有獨鍾——我的處女作就是它，並且我本人喜歡吃甜。不過我在製作嫌疑毒販的時候加入了席拉伯，這樣它就不像一般的新加坡司令那麼甜，所以從頭到尾都有菠蘿的風味。我還加了香檳醋和一點糖來平衡它，所以你可以嘗到一股宜人和充滿活力的酸味。
I created this drink when I worked at Kite, and it’s still on the menu. The Singapore Sling was the first complex cocktail that I was allowed to make when I first started bartending at the now defunct Living Room at the Marriott Tang Plaza Singapore. Most people dislike the Singapore Sling because it’s too sweet, but I kind of like it – it’s my first drink, and I have a sweet tooth. For the Suspicious Slinger though, I counter the usual sweetness of the Singapore Sling with a shrub instead, so you still get the pineapple flavours through the drink. The addition of champagne vinegar and a bit of sugar balances it out, so you get a nice, punchy, sour kick.
Gula melaka（也就是當地土生華人料理中常用的椰糖）很甜，但是也有少許辛辣特質，因此這杯雞尾酒的風味對比十分鮮明。我沒有用法國廊酒來為這款經典雞尾酒營造濃鬱的藥草風味，而是用了黃色查特酒。我覺得廊酒風味過於濃烈，查特酒給了我更多空間來掌控用量，這樣就不會把整杯酒搞砸。總而言之，我的嫌疑毒販仍然很甜，但是更加辛辣，更酸，不會過於甜膩。這款酒一開始叫合法毒販——slinger是毒品販子的另一個叫法——但是我們把它改成了嫌疑毒販：要是你不知道菠蘿席拉伯或gula melaka是什麼東西，你會對這杯酒保持警惕，因為它的原料很可疑。
Gula melaka, the palm sugar used in local Peranakan desserts, is sweet, but there are also slight touches of savoury notes, so it gives contrast to the drink. And instead of Benedictine DOM to give the classic its herbal kick, I use yellow Chartreuse. I find DOM’s flavour too heavy, and Chartreuse gives me more space to control how much I want to add in, without messing up the drink. Overall, my Suspicious Slinger is still sweet, but more tart and sour, instead of being overly syrupy. This drink started as The Legalised Slinger – slinger’s another term for a drug dealer – but we changed it to The Suspicious Slinger: if you didn’t know what a pineapple shrub is, or gula melaka, you』ll be wary of the drink because of its suspicious ingredients.
嫌疑毒販 | The Suspicious Slinger
45ml 倫敦幹金酒
15ml 櫻桃白蘭地
10ml 黃色查特酒
5ml 椰糖糖漿（1:1比例進行稀釋）
30ml 菠蘿席拉伯*
20ml 檸檬汁
1滴 安高天娜苦精
蘇打水
45ml London dry gin
15ml Cherry brandy
10ml Yellow Chartreuse
5ml Gula melaka syrup (1:1 dilution)
30ml Pineapple shrub*
20ml Lemon juice
1ds Angostura bitters
Soda water
將所有原料搖勻，倒入加冰的高球杯。加滿蘇打水。用蘸有粉紅胡椒粒和細鹽的一片菠蘿裝飾。
Shake all ingredients and serve in a highball glass over ice. Top with soda water. Garnish with dehydrated pineapple wheel studded with pink peppercorns and fine salt.
*菠蘿席拉伯製作方法：1千克菠蘿果泥加入300毫升香檳醋和600克糖，煮沸，冷卻，過濾。
*To make pineapple shrub: Boil 1kg pineapple puree, 300ml Champagne vinegar and 600g sugar, cool and strain.
Samuel Sim曾擔任新加坡The Supermarket Company的集團酒飲經理。Samuel Sim was the group beverage manager for The Supermarket Company in Singapore.
本文首次發表於《飲迷》東南亞和香港版第3期。This story was first published in Issue 03 of DRiNK Magazine Southeast Asia and Hong Kong.
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