One of the team here at gin.co.uk has been lucky enough to sample this classic in the very place it originated – Raffles Hotel in Singapore. At a cost of almost $30 it’s not cheap but you do get unlimited peanuts and the unadulterated joy of throwing the shells on the floor : )
It’s been on the menu at Raffles since 1915 when bartender Ngiam Tong Boon created it to allow ladies to drink in public without being judged. Its use of clear spirits and its beautiful pink colour made it look more like a fruit based drink than something packed with alcohol. Needless to say it was a big hit.
Unlike some of the other classics, this one is a bit of a faff to make, but it is definitely worth it. The recipe below is the official Raffles version
It’s been on the menu at Raffles since 1915 when bartender Ngiam Tong Boon created it to allow ladies to drink in public without being judged. Its use of clear spirits and its beautiful pink colour made it look more like a fruit based drink than something packed with alcohol. Needless to say it was a big hit.
Unlike some of the other classics, this one is a bit of a faff to make, but it is definitely worth it. The recipe below is the official Raffles version.
Ingredients for a Singapore Sling
30ml London dry gin
8ml Cointreau
120ml freshly squeezed pineapple juice
15ml freshly squeezed lime juice
10ml grenadine
1 dash of Angostura bitters
Mint leaves, slice of lemon and a cherry for garnish
What you need to make the perfect Singapore Sling
How to make a Singapore Sling:
Put some ice into a cocktail shaker
Pour in all of the ingredients listed above
Shake vigorously
Strain into a chilled tall glass with ice
Garnish with a sprig of mint, a cherry and a slice of lemon
