- 1 oz gin
- 1/2 oz cherry liqueur
- 1/4 oz Cointreau liqueur
- 1/4 oz Bénédictine D.O.M. liqueur
- 1 oz fresh squeezed Pineapple juice
- 1/2 oz fresh squeezed lime juice
- 1 dash Angostura Bitters
Shake with ice and strain into a chilled highball glass. Garnish with an orange slice and a cherry.
We know for certain that a drink called the Singapore Sling was invented in the early 1900s at the Long Bar of the Raffles Hotel in Singapore. We even know the name of the barman who invented it. What's not so certain is what was in it. Even in the late 1940s David Embury writes in his book that of all the published recipes for the Singapore Sling he has never seen any two that were alike.
The recipe above is our own amalgam of a recipe from Liquor.com with one from Dale DeGroff's book while paying homage to the recipe claimed as the original by the Raffles Hotel. It is a little sweet and there is a strong taste of pineapple but it is not overpowering. It tastes a little like a classic Tiki drink although it's origins lie some forty years before the Tiki craze.
The cherry liqueur is likely to have been Cherry Heering though we use one from Luxardo. You really do need to squeeze fresh pineapple. We first tried to squeeze fresh pineapple chunks with our old-fashioned juicer which was possible but messy. It is easier to squeeze slices of whole pineapple. If you do so, leave the skin on to make it easier.