Singapore Sling Recipe

Singapore Sling recipe — The pink tourist trap that secretly has more layers than your ex's Instagram story. Made with gin. Originally from Singapore.

I'm the cocktail equivalent of a luxury hotel lobby—glamorous on the surface but hiding a complex past. Sure, I look like a tropical vacation in a glass, but I've got more ingredients than a conspiracy theory and enough history to fill a novel. I'm simultaneously classy and kitschy, which is exactly why people can't figure me out.

The Singapore Sling was invented around 1915 at the Long Bar in Raffles Hotel, where it's still served today for about $30 a pop. The original recipe was lost and had to be reverse-engineered decades later, making every version since then technically a very expensive guess.

Created by bartender Ngiam Tong Boon at Singapore's legendary Raffles Hotel around 1915. It was designed as a socially acceptable way for ladies to drink alcohol in public—the pink color disguised the gin inside, making it look like a innocent fruit punch.

Ingredients

• 1 oz gin
• 0.5 oz cherry heering (cherry liqueur)
• 0.25 oz cointreau
• 0.25 oz DOM Bénédictine
• 4 oz pineapple juice (fresh preferred)
• 0.5 oz lime juice (fresh)
• 0.25 oz grenadine
• 1 dash Angostura bitters

Instructions

1. Add all ingredients except bitters to a shaker filled with ice.
2. Shake vigorously for 15 seconds until well chilled.
3. Strain into ice-filled hurricane glass.
4. Float Angostura bitters on top and garnish with pineapple wedge and cherry.

Category: cocktail | Difficulty: hard | Base spirit: gin | ABV: 12.0-15.0%

Origin: Singapore