The Singapore Sling is perhaps the original tropical cocktail (if we disregard old colonial potations like Navy Grog or Planter's Punch), predating the tiki era by a good two decades. Legend has it that it was invented about 100 years ago by a bartender named Ngiam Tong Boon (嚴崇文). Now this concoction has pretty much become Singapore's national drink, though even in Singapore, few know how to make it properly. Even at the Raffles, if they're busy, they'll probably serve you a pre-mixed drink squeezed into a dinky glass from a soda gun, and charge you a pretty penny for the honor. Sad.
What to do? As the old saying goes, "If you want it done right, do it yourself."
Here's the authentic recipe:
1 oz. gin (the Raffles uses Gordon's)
1/4 oz. Cointreau
1/2 oz. Cherry Heering
1/4 oz. Benedictine
1/2 oz. lime juice
4 oz. pineapple juice
1/3 oz. grenadine
1 dash Angostura bitters
Shake & strain into tall glass and garnish with cherry and slice of pineapple.
One interesting ingredient is Benedictine, an herbal liqueur developed exactly 500 years ago (in 1510). I couldn't find my Cointreau bottle, so I substituted triple sec. I also suspect it would look redder if I used Rose's Grenadine; instead I used 100% natural grenadine, which gives less intense color but better flavor.
If you want a more alcoholic drink, add more gin.
Looks good in a hurricane glass, does it not?
