Joaquín Simó describes his creation, the City of Gold Sling cocktail as a variation on the Singapore Sling, one of the few tiki drinks that features gin as the primary spirit. The City of Gold follows the same essential pattern of gin, fruit, spice, and sweetener and even though the spec takes big liberties with the balance of each it actually winds up with a very similar flavor profile. How this drink got it’s name is hard to say; the City of Gold could be a lot of places, but my guess is it’s probably just because the color of the actual drink is gold.
Since Death & Co., Simó has gone on to bigger and better things – first opening my favorite bar in New York, Pouring Ribbons, and then rising to partner in Alchemy Consulting, which advises cocktail bars all over how to run successful, exciting, and profitable business. The City of Gold Sling is exactly the kind of drink they love to make at Pouring Ribbons; it’s a flavor bomb with historical context and involved to make but actually not that difficult either. As a bar, I know Pouring Ribbons much better than Death & Co. so it’s fun to see their stamp on a drink from years back.
City of Gold Sling Review
The first thing that stood out to me was that the spec has a crazy amount of high-powered flavors. Old Tom gin, dark rum, absinthe, orgeat, allspice liqueur, it sure seems like it would be tough to make all these work together. And to a certain extent the drink fails at balance and kind of lets the allspice take over. That said, the City of Gold Sling cocktail is the spicier foil to the Singapore Sling’s sweet fruit character. I find both drinks on the sweeter side, but that’s also a bit of tiki’s inherent character to me. If you order a tiki drink you have to expect it to have a healthy dose of sugar in it.
Rating: 4 / 5
City of Gold Sling Cocktail (adapted from Death & Co.)
- 1 1/2 oz. Old Tom Gin (Hayman’s)
- 1/2 oz. Dark Rum (El Dorado 12 Year)
- 3/4 oz. Donn’s Spices #2*
- 1 dash Absinthe (Vieux Pontarlier)
- 1 oz. Pineapple Juice
- 1/2 oz. Lime Juice
- 1/4 oz. Orgeat
- 1 dash Peychaud’s Bitters
Shake everything with ice, then strain into a highball glass and serve on the rocks. Garnish the drink with a pineapple wedge.
*Equal parts Vanilla Syrup and Allspice Dram (St. Elizabeth’s)