Singapore Sling cocktail recipe

An enticing cocktail, the Singapore Sling has charmed gin lovers for more than a century with its sweet sparkle and pink-ruby hue. While the exact origins are disputable, the most common tale is that it came to life around 1915, crafted by bartender Ngiam Tong Boon at the Long Bar in Singapore’s famed Raffles Hotel. Like its beginnings, its name has also been up for discussion, being touted as a Gin Sling, Pink Sling, Straits Sling or simply Sling. More contentious still is the original Singapore Sling recipe, which has been altered, adapted and modernised for many moons. 

Most bartenders will agree that the base of gin, with the addition of citrus, sweetener and soda, is the perfect base for the most authentic take. However, many mixologists swear that Bénédictine’s herbaceous flavour is critical to a great Sling, whereas others say that cherry brandy is a non-negotiable. Some recipes include fresh pineapple juice, grenadine, and orange liqueurs like Cointreau, whereas sceptics state pineapple juice was only added to the mix in the ’70s-style version of the Sling. 

Our recipe lists a few more ingredients than usual, but don’t let that put you off. The Singapore Sling is easy to make, and it’s as pretty as it is complex in flavour – the perfect choice for your next cocktail hour.

Our Singapore Sling is intriguing and nuanced, and once you have the basics down, you’ll find it is also ripe for experimentation. Put your own spin on this cocktail by adding Grand Marnier for that heightened bitter orange kick, or using a herbaceous gin to dial up the flavours. 

When it comes to glassware, a highball will do the trick nicely, or to really flaunt your frothy fave, serve it in a hurricane glass for that ‘wow’ factor. Garnish with a cherry and lemon wheel and – *chef’s kiss* – there you have it. Whichever version you prefer, this recipe is a great place to begin, or continue, your fling with the Sling.