Singapore sling
| IBA official cocktail | |
|---|---|
 | |
| Type | Mixed drink |
| Base spirit | |
| Served | Straight up: chilled, without ice |
| Standard garnish | Maraschino cherry, pineapple |
| Standard drinkware | .svg) |
| IBA specified ingredients† |
|
| Preparation | Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass. Garnish with pineapple and maraschino cherry. |
| † Singapore Sling recipe at International Bartenders Association | |
The Singapore Sling is a cocktail that was invented by Ngiam Tong Boon (嚴崇文) for the Raffles Hotel in Singapore sometime between 1910 and 1915. The recipes published in articles about the Raffles Hotel prior to the 1970s are significantly different from the current recipes. There were also different "Singapore Slings"--those drunk in Singapore at large, and the recipe used at the Raffles Hotel. While the recipes around the city varied significantly, the cocktail at the Raffles remained the same. The original recipe used gin, cherry brandy, and Benedictine (most often in equal parts).(1) The drink was shaken and strained into a glass, and then filled to individual taste with club soda. The recipe used by the hotel was the result of recreating the original recipe based on the memories of former bartenders and written notes that they were able to discover.
The current Raffles Hotel recipe is a much modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon's nephew.
The original recipe used at the Raffles Hotel includes club soda to taste. The modern Singapore Sling is available on all Singapore Airlines flights, and the drink is free on all classes of travel.
A premixed Singapore Sling at the Long Bar in the Raffles Hotel, Singapore costs S$24.70 (including a 10% service charge and a 7% Goods/Services Tax) (as of February 26, 2008).