Here’s how to craft the perfect take on this delicious classic.
About the cocktail
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 concur that the base of gin with the addition of citrus, sweetener and soda is the perfect place to start to create the most authentic take. However, many mixologists swear that Bénédictine’s herbaceous flavour is critical to a great Sling, whereas others attest 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. Yet, everyone can agree that the Singapore Sling is as pretty as it is delightfully complex in flavour, making it the perfect choice for your next cocktail hour.
Ingredients
30mL gin 20mL fresh pineapple juice 15mL fresh lime juice 10mL triple sec 10mL Heering Cherry Liqueur 10mL DOM Benedictine 1 dash Angostura Bitters 1 dash grenadine Splash of soda water Garnish: cherry and/or lemon wheel
Method
Pour all ingredients except for the soda in to a small cocktail shaker Add ice to tin, then secure the large tin over the smaller tin, ensuring one side is completely straight Turn the tin over so the small tin is facing the roof and shake well for a couple of seconds to mix and slightly chill Tap where the tins meet to release the air lock – you will hear a slight 'pop' Strain the cocktail carefully into a highball glass over cubed ice Top up the glass with a splash of soda water and give it a quick stir working from the bottom to the top Garnish with a skewered lemon wheel and a cherry
Dan’s top tips
By the ’80s, the Sling was often adapted to be a sugary mix of gin, bottled sweet-and-sour and cheap grenadine… a shadow of its former juicy, citrusy self. Thankfully, we’ve now done the due diligence (you’re welcome) on how to whip up a classically delicious version to impress even the pickiest cocktail aficionados. 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 the Singapore Sling by adding Grand Marnier for that heightened bitter orange kick, or playing with a slightly more 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.
