There are many theories on the origin of this very trendy cocktail–the Singapore Sling. The most popular and least disputed involves an alchemist disguised as a bartender at the Raffles Hotel in Singapore 😉

At the start of the 20th century, a bartender named Ngiam Tong Boon working at the Long Bar in the Raffles Hotel, decided to create a cocktail specifically for the ladies. At the time, it was not proper for ladies to consume alcohol in public. Boon’s idea was to disguise the cocktail as fruit juice… and the rest is history.

Over the years I have seen (and tasted) many variations of this cocktail. Versions served in asian restaurants and high-traffic tourist areas are bright red in color and sickening sweet. My favorite version pays homage to the originator, and at the same time introduces a better balance between sweet, sour and bitter. Get your bar tools ready… here we go.

Singapore Sling

2 oz. Gin

1 oz. Fresh Lime Juice

1 oz. Cherry Brandy

1 oz . Pineapple Juice

1/2 oz. Cointreau

1/2 oz. Benedictine D.O.M.

1/4 oz. Grenadine (I make my own)

Dash of Angostura bitters

The French-produced Benedictine liquor brings herb and spice notes that seem to amplify the already complex flavors of gin. Cointreau tastes very different than its French cousin–Grand Marnier, and shouldn’t be substituted.

Place all of the ingredients into a cocktail shaker and shake until well chilled (about 30 seconds). Pour into a chilled martini glass (yes, that’s what I said), garnish with a cherry or three and enjoy. This is a 6 oz. (ok… just over 6 oz.) cocktail, so I prefer serving in a chilled sour glass. I really like the “drink specific” line of glasses from Ridel. The Sour Cocktail Glass is perfect for this drink. 

Enjoy!