The Singapore Sling, a cocktail with a tropical flair, traces its roots back to the 18th-century. By blending various ingredients such as gin, cherry and orange liqueur, pineapple and lime juices, alongside Bénédictine, bitters, and club soda, the cocktail venerates its legendary past.

Originally, the Sling was conceptualized as a single-serving punch. However, as David Wondrich, a seasoned drinks historian, elucidates in his 2007 book, Imbibe!, the Sling reintroduced itself with time, changing from a "punch without citrus" to a long Punch, courtesy the English. As he writes, "The Sling is a simple drink, even elemental, spirits, sugar, water, a dash of nutmeg, and ice, but for the English, this wasn't enough. Citrus juices and liqueurs later embraced the formula, turning it from just a Sling into a long Punch." This adaptation journey found its way to Singapore towards the late 19th century.

The Singapore-based newspaper, the Straits Times, documented the first known Gin Sling (a mixture of gin, citrus, sweeteners, and soda) in 1897. As per Wondrich, this concoction was typically consumed as a remedy for hangovers and generally referred to as an “everything cure.”

The more recognized narrative behind the inception of the Singapore Sling as it is known today, traces back to the early 1900s. A bartender named Ngiam Tong Boon at the Long Bar in Singapore's Raffles Hotel is attributed as the creator. However, his original recipe mysteriously disappeared around the 1930s and even the now reopened Long Bar can't claim to serve Boon’s original mix.

Moving into the '70s and '80s, as the lot of classic cocktails, the Singapore Sling turned into a sticky sweet, neon-colored drink, barely hinting at its initial refreshing nature.

When prepared precisely, a Singapore Sling should have a comparable taste to the superior form of a fruit punch. The rendition presented here derives from Dale DeGroff, a celebrated bar luminary who popularized the cocktail at The Rainbow Room in the early 1990s.

DeGroff shares, “Robin Kelley O’Connor, the Bordeaux wine expert, faxed me this recipe from Raffles while staying there in 1990. I have never tasted a better version. It’s spicy, not too sweet, with a beautiful pink color and a layer of foam from vigorously shaking with pineapple juice. I’m teaching this recipe to all young bartenders I acquaint. It’s a true asset to your repertoire.”

London Dry gin forms this variant's base and spine. The sweetness comes exclusively from a trio of liqueurs: Cherry Heering, a Danish liqueur with a hint of spice and jam; Cointreau, a dense liqueur from bitter and sweet orange peels; and the French herbal liqueur Bénédictine. Some variations may include grenadine for extra sweetness.

DeGroff's recipe calls for ample utilization of pineapple juice, which bestows a sweet, tangy, tropical sparkle. Fresh lime juice offers more acidity and neutralizes the overall sweetness. Angostura bitters help to underscore the complex herbal nuances and introduce a touch of warming spices. The drink is topped with club soda to soften the powerful textures creating an invigorating, tall beverage.

His recipe is as follows: 1 1/2 ounces gin

1/2 ounce Heering cherry liqueur 1/4 ounce Cointreau 1/4 ounce Bénédictine 2 ounces pineapple juice 1/2 ounce lime juice, freshly squeezed 1 dash Angostura bitters 2 ounces chilled club soda, to top Orange slice, for garnish Cocktail cherry, for garnish

It is important to chill the shaker with ice and shake it well, incorporating the gin, cherry liqueur, Cointreau, Bénédictine, pineapple juice, lime juice, and bitters. Pour the drink into a highball glass over fresh ice and top with club soda. Embellish with an orange slice and a cherry, and there you have it, the iconic Singapore Sling!