Let’s mix up a Singapore Sling, a vibrant and refreshing cocktail with roots in far-off Singapore. This iconic drink was first concocted before 1915 at the legendary Long Bar of the Raffles Hotel, courtesy of Hainanese bartender Ngiam Tong Boon. Over a century, the recipe has seen many variations, but today, mixologists worldwide are rediscovering the classic. We’re sharing a recipe that harmonizes citrus, spice, and fruit notes into a perfectly balanced and utterly delicious concoction.
Ingredients:
- 35 ml gin
- 15 ml cherry liqueur (e.g., Heering)
- 7.5 ml Benedictine (an aromatic herbal liqueur)
- 7.5 ml Cointreau or another orange liqueur
- 120 ml fresh, unsweetened pineapple juice
- 15–18 ml fresh lime juice (adjust to taste, especially if hand-squeezed)
- 5–10 ml grenadine (use less if you prefer less sweetness)
- A few dashes of Angostura bitters or grapefruit bitters
- Ice
- Pineapple wedge and maraschino cherry, for garnish (optional)
Instructions:
- Combine the gin, cherry liqueur, Benedictine, Cointreau, pineapple juice, lime juice, and grenadine in a shaker.
- Add a few dashes of bitters for a touch of complexity.
- Fill the shaker with ice (about two-thirds full).
- Seal and shake vigorously for 15–20 seconds, until well-chilled.
- Fill a tall glass with ice and strain the cocktail into it.
- Garnish with a pineapple wedge and maraschino cherry, if desired.
Your Singapore Sling is ready! This cocktail is like a mini-vacation to the tropics, bursting with bright, breezy flavors and a surprising depth. It’s perfect for an evening with friends, a celebratory dinner, or simply treating yourself at the end of a long day.