The Singapore Sling is a gin and brandy-based cocktail that originated in Singapore in 1915. The recipe has been recreated from memory, resulting in variations. The original recipe calls for gin, cherry brandy, Cointreau, Dom Benedictine, pineapple juice, lime juice, grenadine, and Angostura Bitters. Variations include using canned pineapple juice and carbonated water.
A Singapore Sling is a gin and brandy-based cocktail that originated in Singapore, now officially the Republic of Singapore, and has been served since at least 1915. The drink is one of a wide range of chilled cocktails often incorporating various types of fruit juice and pieces of fruit. There are, however, several recipes for the drink and there is also some question as to the accuracy of the transcriptions of the original recipe.
Sometime before 1915, although some have claimed the drink was created in 1913 and some in 1910, Ngiam Tong Boon, a Hainanese-Chinese bartender at Raffles Hotel’s Long Bar in Singapore, created the Singapore Sling. Ngiam Tong Boon’s recipe has apparently been lost and the bartenders at the hotel have recreated the recipe from memory, which many have led to some changes. Initially the cocktail was intended as a drink for women and for this reason, it includes juice and fruit and is pink in color, although the drink soon became popular for both women and men.
The Singapore Sling recipe transcribed by the bartenders at the Long Bar and kept by the Raffles Hotel calls for the following quantities of liqueur and liqueur: 1 oz (about 30 ml) gin, 0.5 oz (about 15 ml) cherry brandy, 0.25 oz (approximately 7.5 ml) Cointreau and Dom Benedictine of approximately 0.25 oz (approximately 7.5 ml). In general, liqueur and liqueur are combined in a shaker with 4oz (about 120ml) pineapple juice, 0.5oz (about 15ml) lime juice, 0.33oz (about 10ml) grenadine ) and a dash of Angostura Bitters. Next, the concoction is shaken off the ice, strained into a tall glass — such as a Collins or Zombie glass — and garnished with a pineapple wedge and cherry.
Variations of this first recorded recipe are numerous, including in the current Long Bar at Raffles Hotel and elsewhere in Singapore. For example, most modern Singapore Sling recipes call for canned pineapple juice – perhaps due to efforts to acquire fresh pineapple juice – and add carbonated water to compensate for the foamy head produced by the fresh juice. Some recipes also call for the drink to be served over ice, and the cocktail is sometimes made mixed rather than shaken, which also allows for preparation in vending machines. Other variations include sweet and sour carbonated water instead of fruit juice and are prepared without stirring in the glass.
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