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Singapore Sling

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Sweet, rich cherry brandy cut through by zesty citrus and finished with delicious gin botanicals: the Singapore Sling is one of the great cocktails, although arguments over its exact recipe exist.
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About this recipe

Despite all these ingredients, making a Singapore Sling cocktail recipe is a pretty simple thing. Shake and strain before you serve invitingly with some clinking ice cubes in a Sling glass (a long glass with a stem), or a long glass or highball. It’s ideal any time of the year, with fruit-tinged qualities that are lovely for summer, but also a sweet richness and body for enjoying in winter. In fact the main challenge comes in the shopping: tracking down the cherry brandy, the Benedictine and the grenadine. Crushing or juicing a few pomegranate seeds saves buying grenadine, and it tastes even better. However despite all these credentials, the Singapore Sling cocktail is one classic that is less clear-cut. According to 1940s bar expert David Embury in his Fine Art of Mixing Drinks: “Of all the recipes published I have never seen any two that were alike.” A mix of gin, Benedictine and cherry brandy was developed some time between 1899 and 1915 by bartender Ngiam Tong Boon at the Long Bar in the Raffles Hotel, Singapore. He perhaps used Angostura Bitters too, as was common in the later style of ‘Sling’ style of drink – the ‘Bittered Sling’ that had become popular in Singapore in the late 19th century. The original Sling was a late 18th century drink of spirit mixed with sugar and water. The hotel nowadays prints the original recipe as containing lime juice, pineapple juice and Cointreau, but these have a tinge of Tiki about them, and may well be 1970s additions from when Raffles was relaunched as a tourist destination. There’s also celebrated bartender Charles Baker’s method, which he claims comes from Raffles. In his 1939 Gentleman’s Companion, Baker calls for no citrus, but gin and soda to cut through the cherry brandy and Benedictine liqueur instead. The recipe used here is based on Harry Craddock’s 1930’s The Savoy Cocktail Book, a combination of his Singapore Sling and ‘Straits Sling’ that is likely to be closest to how the original version shaped up, taken from contemporary accounts of the cocktail.

Ingredients for

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25ml.
Gordon's® London Dry Gin
25ml.
Cherry Brandy
5ml.
Benedictine
25ml.
Lemon Juice
10ml.
Grenadine
➤ 1.9 units of alcohol per serve

Equipment

1 x
Tall glass
1 x
Cocktail Shaker
1 x
Jigger
1 x
Ice
1 x
Strainer

How to make

Add Gordon's London Dry Gin, cherry brandy, benedictine, lemon juice and grenadine to a cocktail shaker.

Using a jigger, measure 25ml of Gordon's London Dry Gin, 25ml cherry brandy, 5ml of benedictine, 25ml of lemon juice and 10ml of grenadine into a cocktail shaker.
Shake until cold.

Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
Strain into a tall glass filled with ice cubes.

Using a cocktail strainer, strain into a tall glass.

Grab a bite

Get some grub in before or while you’re drinking – it slows alcohol absorption.
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Gordon's® London Dry Gin

Distilling pure spirit with vibrant botanicals, Gordon set the standard for London dry gin with a clean, pure flavour palate, plus subtle juniper aroma.

Singapore Sling

About this recipe

Ingredients for

Equipment

How to make

Grab a bite

Gordon's® London Dry Gin

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