On my initial visit to the Raffles Hotel in Singapore, it was almost a requirement to order the infamous Singapore Sling. While the Singapore Sling was a good cocktail for a first time visitor, it was not necessarily one of my repeat drinks. The drink list contained numerous cocktails, it also held a selected number of fine bourbons. I’m a bourbon drinker. It is my go to spirit, well, always. One cube, please. Just as I was about to order a pour of Pappy Van Winkle 20 year, the mixologist for the evening, Ashley, made a suggestion.
If I was just a bit adventurous (now that brought a chuckle), she would “sling” an off the list bourbon cocktail. Nothing sweet and fluffy. Simply bourbon, liqueur and citrus. Once I was convinced the Pappy was not going into the cocktail, I agreed and she commenced her magic. The result was a cocktail which has become a standard when I serve Asian influenced dinners – the Ashley’s Bourbon Sling.
Through the years, I have tweeted the ratio of ingredients, switched out the original pomegranate liqueur for a mango liqueur and added a splash of gin. Rather than orange liqueur, this cocktail uses orange bitters and a squeeze of lime. Whatever the changes from the original, it will always be Ashley’s Bourbon Sling.
2 ounces bourbon, such as 1792 Small Batch
1 ounce gin
1/2 ounce mango liqueur, such as Patron Citronge Mango Liqueur
Juice of half a lime
1 dash orange bitters
Place all ingredients except fruit slices in a cocktail shaker filled with ice. Shake 30 seconds and strain into an ice filled rock glass. Garnish with an orange and lime slice.