Cocktail Bar: Singapore Sling
I thought I’d go back to a good old gin cocktail classic for this week’s Cocktail Bar – the Singapore Sling.
This South-East Asian born drink arrived in Singapore around 1915 (a “sling” is a sweetened American drink of spirit and water) by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel and was originally known as the gin sling.
This is a sharp, sweet, satisfying cocktail that feels glamorous with every sip – even if it is pink. Take your time with this one and drink slowly, preferably in a slinky gown or evening suit!
Recipes vary wildly, but this one is based on the true original. It’s perhaps the tastiest of the variations (I’m a sucker for pineapple juice) but has a massive headache tracking down the benedictine (disadvantages to living outside London I guess).
You will need:
- Cocktail shaker
- Ice cubes
- Slice of pineapple and a cherry for garnish
- 30ml gin
- 15 ml cherry brandy
- 120 ml pineapple juice
- 15 ml lime juice
- 7.5 ml Cointreau
- 7.5 ml Dom Benedictine (ridiculously hard to get hold of, by the way)
- 10 ml grenadine
- A dash of Angostura Bitters
Fill the cocktail shaker with the ice and add all the ingredients. Shake well, and strain it in to the cocktail glass – then garnish with a slice of pineapple and a cherry. Ta da! Simply add a dash more grenadine if you want a pinker tinge.
The Singapore Sling. The Dingaling.
– [Tom Cruise] Cocktail, film, 1988