The Singapore Sling is a popular cocktail at the Raffles Hotel. The Singapore Sling, created in 1915 by Chinese immigrant Ngiam Tong Boon at the Raffles Hotel’s Long Bar, is still popular today. Although there are now numerous variants in use across the world. The foundations of this classy drink are gin, Grand Marnier, cherry liqueur, herbal liqueur (typically Benedictine), pineapple, lime, bitters, and club soda. First published in 1930 in Harry Craddock’s The Savoy Cocktail Book. In his 1948 book “The Fine Art of Mixing Drinks,” David A. Embury made the claim that no two published recipes were identical. This is the pinnacle of the Singapore Sling, when it is at its most complex, nuanced, and ingredient-heavy. Given that most “classic” cocktail variations are based on generalisations and anecdotes, this raises further questions. Some of the more popular contemporary variations are extremely sugary beverages that rely more on grenadine and pineapple juice than on herbal liqueurs and fresh citrus. This recipe comes extremely close to the source material. Look it over and tell me what you think.
- 1 oz Beefeater Dry Gin *
- .5 oz Heerings Cherry Liqueur *
- .25 oz Cointreau *
- .25 oz DOM Benedictine *
- 1 Dash Angostura Bitters
- 4 oz Pineapple Juice
- .5 oz Lime Juice
- .3 oz Grenadine Syrup
* Each of these Spirits or Liqueurs used can be substituted for your favourite brand.
- Add all of the ingredients to a shaker glass.
- Shake with ice for 10-15 seconds.
- Fine strain into a Hurricane glass over fresh ice.
- Garnish with a pineapple chunk and cocktail cherry perched on the right side of the glass.