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A Spontaneous Libation for your Consideration

Raffles Singapore Sling

Posted by tophat665. Created by Ngiam Tong Boon, Long Bar, Raffles Hotel, Singapore.
1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Bénédictine
4 oz Pineapple juice
1⁄2 oz Lime juice
2 t Grenadine
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
1 wdg Pineapple (as garnish)
Instructions

Shake vigorously with ice to build a nice head of foam. Strain into an ice filled Collins glass. Garnish with a maraschino cherry and a chunk of pineapple.

Notes

Originally served without garnish. An orange twist is also optional.
Can be strained into a highball and topped with soda. Lemon Juice can be substituted for lime, and any aromatic bitters for Angostura.

History

A Variant of the gin sling. My research suggests that this is as likely as any to be the original, authentic recipe, and more likely than most. Embury avows he's never seen two recipes alike for this drink. 1915 is one of several years in which this might have been created, between 1912 and 1921, but seems likely.

Curator rating
5 stars
Average rating
4 stars
(33 ratings)

From the Knowledge Vault

Mashbills, Geeky Information and Resources

This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the StraightBourbon.com website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.

For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.

I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.

Recent Additions

  • Tigers Claw — Reposado Tequila, Coffee liqueur, Orange bitters, Pineapple juice, Lime juice, Cinnamon syrup
  • Boozy Mont Blanc — Irish whiskey, Coffee liqueur, Coffee, Heavy cream, Orange juice, Rich demerara syrup 2:1, Salt Solution
  • I'm Mr.Pink — Gin, Lychee liqueur, Peychaud's Bitters, Tonic water, Lime juice, Agave syrup
  • Chilcano de Maracuyá — Pisco, Bitters, Ginger ale, Passion fruit puree, Lime juice, Mint
  • Ironbottom Sound — Rum, Bourbon, Junmai Sake, Orange liqueur, Grapefruit juice, Lime juice, Orgeat, Cinnamon syrup, Mint

Recent Discussion

  • Re Chilcano de Pisco, 1 day 6 hours ago Shawn C commented:

    Curated: Dead reference link updated with archive link to the original. Corrected long standing error in bitters quantity vs. the reference, should be 3 drops, not 3 dashes. From what I can tell from making it, 3 dashes makes it too orange in color to match the hue of Chilcano de Pescado soup. Some recipes use no bitters, but most recipes call for 2 to 4 drops of bitters and I suspect some of the recipes calling for 2 dashes might have been influenced by the drop vs. dash error here. A Spanish language bartender video I watched from ~2010 states 3 dashes, but does three very small dashes--similar to what one might get from a Japanese dasher bottle. Interestingly, Simon Difford's 2019 recipe and a 2020 Forbes article listed 3 dashes of Amargo Chuncho bitters--which is the bitters I suggest for this, although not in such a large quantity.

  • Re Know Knots, 5 days 17 hours ago Kindred Cocktails commented:

    Curated for creator and garnish as per creator

  • Re Know Knots, 5 days 20 hours ago alansheels commented:

    This is my drink. I would garnish with a large swath of express orange peel and glass is optional. Not sure how it got on here.

  • Re Trinidad Especial, 1 week ago Shawn C commented:

    Note: updated dead links with archive links.
    I have mostly stuck with Chilean pisco in cocktails (and sipping)...because that is what I started with and I liked it. I have some Peruvian pisco (Barsol) and it is good, but not as smooth. I did a quick comparison with Bolivian Singani 63. The latter has elements that are like a mild slivovitz, but with some floral, and slight butter (diacetyl) in the nose.

  • Re Trinidad Especial, 1 week 1 day ago yarm commented:

    I'll need to pay tribute to the O.G. award winner before it got pirated away to win a competition in the United States with rye, lemon, and a slight name change. TotalWine describes the Chilean Pisco (Peruvian ones are never aged) as ""The aroma of this pisco is an intriguing combination of grape spirit and American oak; there is a very distinct woody fragrance thanks to extended rest in new barrels. One could imagine mistaking it for a young cognac, but a better one..." It's been a long time since I've had a Chilean Pisco in house though, so I may have to split a Cognac and an unaged Pisco here.