James is The Creative Drink Consultant for both Shady Pines Saloon and The Baxter Inn (Swillhouse Group) two of Sydney’s most regarded bars.
James is a born and bred Sydney-sider who loves travel, food and of course booze. When not working James enjoys checking out new bars and restaurants, cooking, reading and nerding out on all things bar and cocktails. A massive fan of comic books, Star Wars and film in general, if James was to be anything else in life he’d be a palaeontologist or a writer.
Garnish: Pineapple leaf, umbrella, cherry, lime wedge and dusting of powdered sugar
Method: Shake all ingredients with ice and strain into ice-filled glass.
• 50ml Angostura 7 year-old rum
• 5ml Cherry Heering
• 5ml Bénédictine D.O.M.
• 5ml Triple Sec
• 5ml Raspberry Syrup
• 20ml Fresh pressed pineapple Juice
• 20ml Freshly squeezed lime juice
• 2 Dashes Angostura Bitters
James says, “The Singapore Sling is one of the most recognisable and iconic drinks, however it has many bartender interpretations and reincarnations. David Embury wrote that he’d never seen a same version in print. And it’s true, it has to be one of the most universally bartender specific drinks (which is cool to see how many variations are in this segment). The first time I came across a Singapore Sling was in Hunter S. Thompson’s book-turned-film, Fear and Loathing in Las Vegas. Where Raoul Duke and Dr. Gonzo “were sitting in the Pogo Lounge of the Beverly Heights Hotel, in the patio section of course, drinking Singapore Slings with mezcal on the side…” Being in high school at the time I didn’t know what a Singapore Sling was. But it looked what I thought a cocktail should be, something you enjoyed on holiday! Keeping this in mind; to me, The Singapore Sling has to be balanced, tropical and very fun!”
Creative Drink Consultant for Swillhouse Group