A trip to Singapore, The Loin City, it not complete without a visit to the Raffles Hotel and sipping a Singapore Sling. A gin based cocktail which is said to have originated at the Raffles Hotel around 1915 as a “sweet drink for the ladies”. The original recipe contained more fruit juice, generally pineapple, than spirits plus cherry hearing to provide the signature “pink” hue.
After my initial “must drink” Singapore Sling, I was sure I would not order another one – ever. I simply do not enjoy overly sweet drinks and abhor anything cherry in a cocktail. Fast forward a few years to Washington, DC, and a lively discussion with a mixologist about the Singapore Sling. He proceeded to create a drink which not only lost most of its sweetness, other than a tiny bit of cherry juice to achieve color, the drink completely lacked a cherry flavor. Consider it the “grown up” version of the Singapore Sling.
Created using gin, benedictine, orange liqueur, a splash of pineapple juice and lime juice, this cocktail has all of the visual presence of a Singapore Sling without the overwhelming sweetness of the original. It creates the perfect cocktail with spicy foods especially those with an Asian influence.
1 ½ ounces gin
¼ ounce Cointreau liqueur
¼ ounce Benedictine
1 ounce pineapple juice
½ ounce lime juice
1 dash orange bitters
¼ t maraschino cherry juice
Place all ingredients except the pineapple wedge and lime wedge in an ice filled cocktail shaker. Shake 30 seconds and strain into an ice filled rock glass. Place the pineapple wedge and lime wedge on the rim and serve.