Singapore Sling

The Singapore Sling is a complex “Contemporary Classic” highball composed of Gin, Cherry Liqueur, Cointreau, DOM Bénédictine, Pineapple Juice, Lime Juice, Grenadine, and Angostura Bitters. It is a masterpiece of early 20th-century mixology, celebrated for its vibrant pink hue, its towering fruit profile, and its unique blend of herbal and botanical complexity.

Key Takeaways

• Alcoholic Base: Gin.
• Core Modifiers: Cherry Liqueur and Bénédictine.
• Service: Shaken and served tailored in a Highball.
• Flavor Profile: Tropical, herbal, and fruit-forward.

History: Ngiam Tong Boon and the Raffles Hotel

The Singapore Sling is one of the few global classics with a definitive birthplace: the Long Bar at the Raffles Hotel in Singapore.

The 1915 Origin

Bartender Ngiam Tong Boon created the drink around 1915. At the time, etiquette dictated that women could not consume alcohol in public. Ngiam designed the drink to look like a simple fruit punch, masking the gin and various liqueurs with a vibrant pink color from the grenadine and cherry. This “social hack” became an instant success and eventually Singapore’s national drink.

The Lost Recipe

The original recipe was lost for decades, with various approximations being served until the hotel rediscovered a handwritten note from a guest in the 1930s, which helped settle the IBA-standardized ratio we use today.

Ingredient Analysis

The Herbal Core

What distinguishes a “Sling” from a standard fruit punch is the use of complex liqueurs:

1. DOM Bénédictine: Provides an alpine, herbal depth with 27 different plants and spices.
2. Cherry Liqueur: Must be a high-quality “heurich” or brandy-based cherry (not a syrupy maraschino) to provide the deep red-fruit heart.
3. Cointreau: Adds a clean, orange-citrus “pop.”

The Juice Balance

The IBA recipe uses a large volume of Pineapple Juice (120ml), which provides the drink’s texture and foam. The lime juice provides the necessary acidity to stop the pineapple and grenadine from being cloyingly sweet.

Preparation Mechanics

1. The Shake: Add all eight ingredients into a shaker with large ice cubes. Shake vigorously for 15 seconds. The long shake is necessary to emulsify the pineapple juice and create a dense, frothy head.
2. The Pour: Strain into a tall Highball glass.
3. Garnish (The Raffles Standard): A pineapple wedge and a maraschino cherry are mandatory.
4. The Bitters: Ensure the Angostura Bitters are added before the shake to integrate their spicy notes throughout the drink.

Tasting Profile

The Singapore Sling is an immensely complex drink. The initial entry is purely tropical—a wave of sweet pineapple and cherry. The mid-palate reveals the true “Bradsell-esque” sophistication: the gin’s botanicals and the Bénédictine’s herbal honey notes emerge. The finish is surprisingly dry and aromatic, with a lingering spicy warmth. It remains the ultimate choice for those seeking a tropical drink with serious historical pedigree.