Cocktail stories: Singapore Sling
The Long Bar at Raffles Singapore is renowned for creating the Singapore Sling, so when renovations were announced, the cocktail was refreshed too.
“Having been created at the Long Bar in 1915 by Raffles bartender Ngiam Tong Boon, the iconic Singapore Sling is an extremely important part of the bar,” says Frederic Serol, executive assistant manager of food and beverage at Raffles Singapore.
The gin‐based classic cocktail has been served up in the Long Bar at the luxury Singapore hotel for more than a century.
Last year, the bar underwent an extensive refurbishment as part of a wider upgrade of the hotel. By the time it was ready to open its doors to the public once more, the bar team had mixed up an updated version of the classic cocktail.
Serol says: “We are always evolving to cater to the needs of our guests. We revitalised the Singapore Sling with elevated ingredients that are crafted to suit the modern palate. Each element is of the highest quality and uses all‐natural, craft ingredients.”
Serol says the refreshed Singapore Sling remains true to the classic serve while “elevating” each ingredient. “With the Singapore Sling being primarily a gin‐based cocktail, the refreshed Singapore Sling features Widges Gin that has been created specially for Long Bar,” says Serol. “The gin offers botanical flavours that are played off by the spicy, fruity notes of fresh pineapple juice, lime juice, Ferrand Dry Curaçao and Dom Bénédictine.”
The Long Bar also adds Luxardo Cherry Sangue Morlacco to “deepen the cocktail’s signature pink colour”, and a grenadine that was made for the hotel using 100% pomegranate juice and natural colourings.
Serol adds: “Giving the Singapore Sling a crisp finish and a spicy touch is a dash of bespoke organic Scrappy’s Spice Plantation Bitters, which is inspired by the spice plantations of old Singapore.”
Click through to the next page for a list of ingredients and how the Singapore Sling is made.
30ml Widges Dry Gin
10ml Dom Bénédictine
10ml Pierre Ferrand Dry Curaçao
10ml Luxardo Cherry Sangue Morlacco
10ml Crawley’s Singapore Sling Grenadine
22.5ml Lime juice
60ml Pineapple juice
A dash of Scrappy’s Spice Plantation Bitters
Method: Chill a tall glass with ice. Add all the ingredients to an ice‐filled cocktail shaker and shake hard for about 12 seconds. Strain the cocktail into the chilled glass and garnish with a skewered cherry and pineapple wedge.