Lady of Singapore
| Darcy O'Neil :: September 4, 2007 9:45 PM |
Tiki drinks are some of the most intricate recipes around. Many of the them contain upwards of 10 ingredients and usually require the use of a blender. But there are a few shorter recipes. One of those is the Lady of Singapore, it only contains six, plus ice. It is also one of the drinks that is a variation of a pre-existing drink. Like the Golden Stag is a variation of the Daiquiri, the Lady of Singapore looks to be a variation of the Pina Colada.
As my second real look into Tiki drinks, I figured this was something worth looking at. A common theme in the Tiki drink world is the almost continual evolution of a drink. The best example of this is the Zombie. For about 20 years (1935 to 1955) it seems there was at least a couple dozen different recipes for the Zombie. Some good, some not so good. In the case of the Lady of Singapore, it merely made some minor changes to the Pina Colada formula and beyond that there are not to many historical references to this drink. The drink was served at the Portland, Oregon Kon-Tiki restaurant in 1960.
Lady of Singapore
½ oz Fresh Lime Juice
½ oz Lopez Coconut Cream
½ oz Fresh Cream (½ & ½)
1 oz Unsweetened Pineapple Juice
1½ oz Puerto Rican Rum
1 tsp Grenadine
4 oz Crushed Ice
Instructions: Put everything into a blender, saving crushed ice for last. Blend on High speed for 5 seconds. Pour into a specialty glass with sculpted ice mold.
I opted to forgo the sculpted ice because I didn’t have a glass that would work. Also, the 4 oz of ice doesn’t work too well in this glass, so I had to add some ice to fill it up. But other than that, this is basically a fancy pink Pina Colada. It does have a few differences, namely it isn’t as sweet as the Pina Colada. The sweetness is cut back by the ½ oz of lime juice and the relatively small proportions of pineapple juice and coconut cream.
The one thing I like about this drink is that behind the bar I could sell it to girls wanting a Pina Colada. This drink is easier to make and is just ever so slightly different that they’d like it.
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7 Comments on Lady of Singapore
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Hey Darcy,
So how did you do this sculptured ice tumbler?
Looks quite fancy (could it be, that the picture doesn't show the right propositions?
I have seen some pretty nice pictures on this site- could be time to reveal your secrets how you are doing the picture!
Cheers!
DMJ
Hmmmm. Don't think I've tried this one before. One question: where do you find Lopez Coconut Cream?
Hi Darcy - having not mixed one up just yet, and maybe getting a little molecular here - i have always thought that the lime juice, (or other juices with a high citric acid content) combined with cream (even though its 1/2 & 1/2) would cause the drink to curdle, thus being a little unpalatable.
Thoughts?
Phil, cream generally doesn't curdle with lime juice, but half 'n half might. So when I mix this drink I mix the lime juice with the rum separately and then mix all the other ingredients in the shaker and an ice. Just before I shake I add the lime/rum combo and shake it quickly. In the chemistry world we use this phrase a lot: "Dilution is the solution to polution". So diluting the lime juice with rum helps.
As for the glassware it is from Cocktail Vibe. It is a thick walled glass with a frosted outside.
As for the photography I think I did a partial post on that a while ago Light Box
As for Coco Lopez I find it at some grocery stores and kitchen shops. Usually in the beverage isle.
Darcy
Responding to the other Phil's comment about the lime curdling the cream. It's milk that acid and heat commonly curdle. The high fat content of cream allows most of the milk proteins (casein) to bind to the fat globule membranes and therefore resist binding to each other and curdling.
In the common cream products in the US (I don't know about Canada) "heavy whipping cream" has 36% fat, "light whipping cream" has 30-36%, and half-and-half has 12% (McGee). I just did an experiment with this, and equal parts lime juice and Stonyfield Farms half and half didn't appear to curdle. Equal parts lime juice and 1% milk did curdle noticeably.
In Canada it is about the same for fat content of cream, except half 'n half is 18%.
There is a table cream (10%) made in Quebec that is specifically designed to resist curdling in acidic conditions.
thanks to a much more venerable Phil for that response - ive dug a little deeper into specific phs of certain juices - apple juice is surprisingly high. The curdling also takes place over time, so if it is as scrumptious as the mix above, I am sure you wont have problems.