How to Make a Singapore Sling Like a Pro – Singapore Sling from Slanted Door
If a bar or restaurant has a Singapore sling on the menu, I am usually going to order it because making a good one takes a little skill. Much like the Mai Tai, this cocktail’s ingredients have largely changed overtime depending on the cherry flavoring, addition of pineapple juice, lime vs lemon juice etc. So basically every place you go that has one on the menu is probably going to be different than the last one you had. Plus the ratios slightly change per ingredient depending one the recipe you look at.
One thing that can be agreed upon is where it originated, and that was at the Long Bar at the Raffles Hotel in Singapore, which is a national landmark in Singapore. However, the date of origination varies widely, anywhere from 1915-1930. Anyways, The Raffles is an upscale hotel that just looks like somewhere you need to get a drink at. I’d feel like Sean Connery as James Bond going to a hotel bar like that. This is a place where the likes of Charlie Chaplin enjoyed the house Sling back in the day.
Anyways, the one here is a slightly modified version of legendary bar tender Dale DeGroff that is served at Slanted Door. And yes, it’s a great drink. I could easily have a few of these, make sure to give it a try.
Cookbook – Slanted Door
Ingredients –
- London Dry Gin – 1 1/2oz
- Curacao, or triple sec like Cointreau – 1/2oz
- Benedictine – 1/4oz
- Cherry Heering – 1/4oz
- Lime Juice – 1/2oz
- Pineapple Juice – 1/2oz
- Angostura bitters – 2 dashes
- Maraschino cherry
- Lime wheel for garnish
Step 1 – Make the cocktail
Combine all ingredients except the Maraschino cherry and lime wheel in a mixing tin. Add ice and shake hard for about 10 seconds to full chill. Serve in a glass with ice, and a cherry pinned to the lime wheel. Enjoy!
