Widely regarded as the national cocktail of Singapore, the Singapore Sling was created in 1915 for the historic hotel’s Long Bar. At that time, ladies were not allowed to drink alcohol in public. Hainanese bartender Ngiam Tong Boon decided to make a cocktail that looked like fruit juice but was full of gin and other liqueurs . With cherry liqueur and grenadine, he made it pink to give it a feminine flair.
While they don’t outright claim it, a spokesperson says that “strong evidence suggests” that this brunch classic originated at the hotel in 1894. Inventive maître d’ Oscar Tschirky—also the brains behind the classic Waldorf Salad of apples, celery and mayonnaise—came up with the idea when a guest by the name of Lemuel Benedict checked into the hotel in dire need of a cure for his hangover.
Les falto la Ensalada Cesar
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Do I throw up now...eggs come out of where and....
I don’t know, but my favorite brunch place serves a wicked eggs benedict over a perfectly done filet. To DIE for. The hollandaise sauce is spectacular.
Never heard of a “Hot Brown” before. It looks like it’s Welsh rarebit… but with bacon, eggs, and tomatoes on top?
Idk but tempered egg yolks are perfect for thc transfer catalyst.
They say it was Commodore E.C.Benedict, but it could have been at the kitchens of the Benedictine Monks who follow St.Benedict. They made Benedictine liqueur, lest we forget.
Thank you WaldorfAstoria ForeverGrateful 😋