Created in the early 1900s in the Long Bar at the legendary Raffles Hotel in Singapore, by bartender Ngiam Tong Boon, this classic tall drink remains very popular. The Raffles Hotel bar still serves more than 1,000 Singapore Slings a day. This is the hotel’s modern day version of the recipe.
- For Cocktail:
- 4 ounces pineapple juice
- 1 ounce gin
- 1/2 ounce cherry brandy
- 1/2 ounce lime juice
- 1/3 ounce grenadine syrup
- 1/4 ounce Cointreau
- 1/4 ounce Bénédictine
- 1 dash Angostura bitters
- For Garnish:
- Pineapple slice
- Maraschino cherry
For Cocktail: Combine all ingredients in cocktail shaker with ice. Shake well, then pour into a tall glass.
For Garnish: Serve with a slice of pineapple and a maraschino cherry.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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