The Singapore Sling traces its roots to the Long Bar at Raffles Hotel in early 20th-century Singapore and became celebrated for its layered fruit and liqueur interplay and signature pink tone. What makes a great Sling is careful balance: a juniper-led gin frame, the cherry depth of Cherry Heering, a touch of orange from Cointreau and herbal warmth from Bénédictine, all lifted by fresh pineapple and lime so the cocktail tastes lively rather than syrupy. From Raffles to Buffalo's craft cocktail bars the same rule applies—use fresh juice, measure precisely, and shake vigorously. One practical tip is to taste and adjust grenadine to control the sweetness.
Ingredients
| 1 ½ oz | London dry gin |
| ½ oz | Cherry Heering (cherry liqueur) |
| ¼ oz | Cointreau (orange liqueur) |
| ¼ oz | Bénédictine D.O.M. |
| 4 oz | fresh pineapple juice |
| ½ oz | fresh lime juice |
| ¼ oz | grenadine |
| 1 dash | Angostura bitters |
| 1 oz | soda water (to top) |
| 1 cup | crushed ice |
| 1 tsp | pineapple wedge and maraschino cherry for garnish |
Instructions
- Add gin, Cherry Heering, Cointreau, Bénédictine, fresh pineapple juice, fresh lime juice, grenadine and Angostura bitters to a cocktail shaker filled two-thirds with crushed ice.
- Shake vigorously until the shaker is well chilled and the mixture is slightly frothy, about 10–15 seconds.
- Fill a hurricane or highball glass with fresh crushed ice.
- Double-strain the shaken mixture into the prepared glass over the ice to remove any shards and pulp.
- Top gently with soda water and give the drink one brief, gentle stir to integrate without flattening the carbonation.
- Garnish with a pineapple wedge and a maraschino cherry and serve with a straw.
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Gin for Singapore Slings
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