This most satisfying liquid discovery presented itself after a long day. It follows eight hours in front of my computer seeking to grasp the technical wherewithal for a soon to be launched Unique Culinary Adventures podcast. Unwinding afterwards, I retreated to our rear deck with a Singapore Sling, mixed as directed in the August, 1999 Food and Wine Magazine. As twilight approached, I re-entered the house to confront left over Sling ingredients on the kitchen counter. Slightly less than two ounces of pineapple juice weren't enough for another Sling. In the interest of using up the pineapple juice and enjoying one more gin cocktail, I began mixing an old favorite of mine called a Red Light from one of over 2200 drink recipes from that 1999 classic, The New American Bartenders Guide, by John J Poister. Two ounces of gin, the pineapple juice, an ounce of sloe gin and a dash of orgeat would do it. Not until the gin and pineapple juice were mixed did I realize that we were out orgeat, an almond syrup that's pronounced "or-zhay." So I substituted a dash of Amaretto. Only then did it become apparent that we were also out of sloe gin. Confronting me in the liquor cabinet, however, and just begging to be used up by summer's end was a near-empty bottle of Pimm's No.1. Although the Pimm's formula is said to be a closely held secret, everyone knows that sloe gin is the dominant ingredient. Also remaning on the counter was a half lime that needed to be squeezed and also the bottle of Triple Sec, of which a dash had gone into the Sling. So I went to work and WOW!
JAKE SLAGLE'S END OF SUMMER COCKTAIL
2 ounces gin
2 ounces Pimms No. 1
1 1/2 ounce pineapple juice
1/2 tablespoon amaretto
1/2 tablespoon Triple Sec
Juice of 1/2 lime
Mix ingredients in a Collins glass, then fill glass with cracked ice and stir. Garnish with an orange slice and a Marascino cherry.