Bols Cherry Brandy Liqueur is a rich, full liqueur made from the juice of ripe, dark red cherries. Kernels, crushed while pressing the cherries, add a well-balanced almond flavour to the cherry juice. Extracts of various carefully selected herbs and spices produce a well-balanced liqueur. Colour:
Deep cherry red when held up to the light. Aroma: Cherry with a hint of the kernel. Flavour: A full cherry flavour with a slight almond taste.
How to make a SINGAPORE SLING: Shake all ingredients except soda water with ice, strain over fresh ice and top with soda water. 60 mls Gin, 22 mls BOLS Cherry Brandy liqueur, Top with BOLS Cherry Brandy liqueur, Top with Grenadine syrup, 8 mls Benedictine (herbal liqueur), 1 dash(es) Angostura bitters, Top with Soda water,
8 mls Lime cordial / syrup, 22 mls Freshly squeezed lime juice, 22 mls Freshly squeezed orange juice. Shake gin, orange juice, 0.75 shot cherry brandy, lime juice, Benedictine, lime cordial and Angostura bitters with ice, strain over fresh ice and top up with soda water, 0.25 ounces Bols Cherry Brandy and 0.25 ounces Grenadine.
This is promoted as the original recipe by the Raffles Hotel in Singapore, where the drink was invented in 1914 by Ngiam Tong Boon. The authenticity of this is disputed by some: many believe the original recipe was far simpler. Quicker modern versions use just add Bols Cherry brandy to a gin Collins.
Why not check out the Bols website for more exciting cocktail ideas:
View Bols Website