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Singapore Sling
The classic Singapore Sling was of course developed at the Long Bar in the Raffles Hotel, Singapore, sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender. It is a wonderfully refreshing long drink which has gone through a surprising number of evolutions over the last 100 years. There is currently something of a renaissance of the original recipe with top mixologists looking for authenticity, and our recipe is no exception. Our citrus notes and spice complement perfectly the Cointreau, lime juice and Angostura Bitters, giving a sublime drink.
You will need:
- 35 ml of Sky Wave Gin.
- 15 ml Cherry Liqueur (such as Heering).
- 7.5 ml Benedictine Liqueur.
- 7.5 ml Cointreau or triple sec.
- 120 ml unsweetened pineapple juice.
- 15 to 18 ml fresh lime juice (use a little more if using a juicer).
- 5 to 10 ml grenadine (use less if you don’t like it too sweet).
- A forceful dash of Angostura Bitters, or Sky Wave Gin’s fabulous Grapefruit Bitters.
- Ice cubes.
- Pineapple and maraschino cherry (optional, for garnish).
Method:
- Pour the Sky Wave Gin, cherry liqueur, Benedictine, Cointreau, pineapple juice, lime juice and grenadine into a cocktail shaker. Add the bitters. Drop in enough ice cubes to fill about 2/3 of the shaker.
- Cover and shake vigorously.
- Fill a tall glass with ice, then strain the cocktail over the ice. If you want, garnish with the pineapple and cherry.
