An exotic mix of flavors, the Singapore Sling is a drink like no other. Originally invented around 1915 at the Raffles Hotel in Singapore by a Hainanese-Chinese bartender by the name of Ngiam Tong Boon, in response to a British Colonial’s challenge for a tropical drink that was not only delectable, but befitting of the lovely women who frequented the establishment. The drinks popularity surged and before long, it became known as the “Commander’s” drink. In Hainanese dialect, the word “Commander” is known as “司令” (si ling) and its abbreviated pronunciation became ‘Sling’.
For some unknown reason the drink fell out of favor to the point that the recipe was nearly forgotten. In 1977 the nephew of Ngiam (who was following a family tradition of bartending at the Long Bar) revived the pineapple punch based on the recipe that his Uncle had taught him, and some notes that were written on a cocktail napkin and hidden away behind the bar for years.
Today the drink is more popular than ever, and has even been declared the National Drink of Singapore. No visit to Singapore would be complete without a trip to the Long Bar for a Sling and a wooden box of peanuts. I have myself have had the good fortune of enjoying several evenings relaxing under the fans in the Raffles, sipping on a Singapore Sling, smoking a Cuban cigar, and listening to a jazz trio.
- 1 ½ oz gin
- 4 oz pineapple juice
- 1/2 oz cherry herring
- 1/2 oz lime juice
- 1/4 oz Benedictine
- 1/4 oz Cointreau orange liqueur
- 1/3 oz grenadine syrup
- 1 dash Angostura bitters
-
Place all ingredients in a shaker and mix.
-
Pour into a Collins glass filled with ice.
-
Garnish with a cherry and slice of lemon.
