Tropical, refreshing, and potent, the Singapore Sling Cocktail is a warm weather essential.
While the original recipe was concocted in the early 20th century by Ngiam Tong Boon at Long Bar in the Raffles hotel in Singapore, many have adapted and built upon the recipe.
After diligently trying several variations, I settled on one version by John deBary, renowned New York City bartender and author of an amazing cocktail book, Drink What You Want. Extremely close to the classic Singapore Sling recipe, deBary uses less pineapple juice and opting for a navy-strength gin (Gin between 54% to 57% alcohol, depending on the brand) which keeps it from being excessively sweet. According to deBary, a Singapore Sling should be “juicy, fruity and refreshing.”
For the grenadine, it is important to use the real stuff – don’t settle for the cheap bright-red coloring, fake flavor, or corn syrup. Your cocktail will turn out so much better if you use the grenadine, which is primarily pomegranate juice and cane sugar, save a preservative or shelf stabilizer.
Shake very, very vigorously. Your arms should feel tired and like you need a drink after.
Table of Contents
Singapore Sling Cocktail
- 1 1/2 ounce Gin
- 1/2 ounce Heering cherry liqueur
- 1/4 ounce Benedictine
- 1/4 ounce Grand Marnier
- 1/2 ounce Grenadine
- 1/4 ounce Lime juice freshly squeezed
- 2 dashes Angostura bitters
- 1 1/2 ounce Pineapple juice
- Club soda chilled, to top
- 1 slice Pineapple to Garnish
- 1 Cherry to Garnish
- Add the gin, Grand Marnier, cherry liqueur, Benedictine, pineapple juice, lime juice and bitters into a shaker with ice and shake until well-chilled.
- Strain into a highball glass over fresh ice, and top with the club soda.
- Garnish with an orange slice and a cherry.
From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world.