This Singapore sling is a classic cocktail made with gin, cherry brandy, sweet and sour fruit juices, and club soda. Not too inebriating and exceptionally easy to make, it’s ideal for lazy summer afternoon sipping.
The Singapore sling is a classic punch that may seem like it belongs to the ’70s though it was actually first concocted at the turn of the century in (where else?!) Singapore. It’s ideal for anyone who wants something that’s easy to sip yet not too intoxicating.–Renee Schettler Rossi
☞ Table of Contents
- 1 1/2 ounces gin (preferably a higher proof gin like Tanqueray)
- 1/2 ounce Cherry Heering brandy
- 1/4 ounce Benedictine (or B&B)
- 1/4 ounce triple sec
- 1/4 ounce fresh lime juice
- 3 ounces pineapple juice (canned, bottled, or freshly juiced)
- Soda water as needed
- Angostura bitters
- Skewered orange wedge and maraschino cherry for garnish
- Combine the gin, brandy, Benedictine, triple sec, lime juice, and pineapple juice in a cocktail shaker with ice. Shake vigorously and strain into a highball glass filled with ice.
- Top with splash of soda, add a dash of bitters, and garnish with a skewered orange chunk and cherry. Originally published June 23, 2009.
Recipe Testers’ Reviews
If this drink sounds all retro and groovy, reminding you of your parents exotic-named drinks, it IS retro. Just much older than you imagined. This is a nice, modern take, and with a light hand, it is entirely quaffable, perhaps even daresay too drinkable!
I had worried with the combination of pineapple juice and the sweet elements (Benedictine and triple sec) would make it too sweet, but the gin and brandy and lime work perfectly to diffuse any concern.
I topped it off with about 50ml sparkling water and then garnished it with my modern upgrade of Badabing cherries and a wedge of orange (leaving my consumption of pink maraschino cherries to childhood thievery when my parents weren’t looking). It makes a beautiful foamy topped drink. If you want that pink glow, splash a little juice from the cherries or be be more generous with the angostura. If you upgraded to Luxardo cherries, that resulting color would be glorious. The Badabings would be close.
One mea culpa. I tried to be clever and make a double batch to serve 2, but that exceeds the capacity of the cocktail shaker, so I stirred, then had to divide it and shake each serving individually before serving over tall glasses with ice.
Originally published August 08, 2019