Home | Kindred Cocktails

A Spontaneous Libation for your Consideration

Raffles Singapore Sling

1 1⁄2 oz Gin

1⁄2 oz Cherry Liqueur, Cherry Heering

1⁄4 oz Triple sec, Cointreau

1⁄4 oz Bénédictine

4 oz Pineapple juice

1⁄2 oz Lime juice

2 t Grenadine

1 ds Bitters, Angostura

1 Maraschino cherry (as garnish)

1 wdg Pineapple (as garnish)

Instructions

Shake vigorously with ice to build a nice head of foam. Strain into an ice filled Collins glass. Garnish with a maraschino cherry and a chunk of pineapple.

Notes

Originally served without garnish. An orange twist is also optional.
Can be strained into a highball and topped with soda. Lemon Juice can be substituted for lime, and any aromatic bitters for Angostura.

History

A Variant of the gin sling. My research suggests that this is as likely as any to be the original, authentic recipe, and more likely than most. Embury avows he's never seen two recipes alike for this drink. 1915 is one of several years in which this might have been created, between 1912 and 1921, but seems likely.

Curator rating

5 stars

Average rating

4.5 stars

(30 ratings)

From the Knowledge Vault

The Gimlet

Naval Gimlet made with homemade lime cordial

“that which I have seene most fruitful is sower [sour] oranges and lemons . . . I wish that some learned man would write of it [scurvy], for it is the plague of the sea, and the spoyle of mariners.”

— Sir Richard Hawkins, 1590

A gimlet is a small hand drill, meant (back when things were still sealed in barrels) to drill a hole in a barrel and let whatever was put inside out. A gimlet pierces things, and so people with a sharp gaze were “gimlet-eyed”. A Gimlet also pierces. Made from gin and lime, it’s meant to be a short, sharp drink tossed down the hatch, but modern, craft oriented bartenders take one look at the neon-green, corn syrup filled Rose’s lime juice that’s supposed to go into the drink and think about either making their own lime cordial or simply substituting fresh lime juice and sugar. And I don’t think they’re wrong.

Recent Additions

Negroni dell'Erborista — Gin, Amaro dell'Erborista, Campari, Sweet vermouth, Bitters, Grapefruit peel
Ribs For Dinner — Applejack, Herbal liqueur, Cynar, Limoncello, Cherry Bitters, Balsamic Vinegar
Friday's Recess — Islay Scotch, Herbal liqueur, Cynar, Cherry Bitters, Pineapple juice
Smooth as Butter — Tequila, Amontillado Sherry, Pedro Ximénez Sherry, Mezcal, Bénédictine, Cynar, Bitters, Milk
Surf and Sand — Sherry, Rum, Pineapple liqueur, Bitters, Orange juice

Recent Discussion

Re Passion Chartreuse, 2 hours ago JesusWithTits commented:
Excellent, herbal, funky, fruity. Used passion fruit syrup cause I had no pulp and it's still great.
Re Forest Murmurs, 1 day ago RoofWood commented:
Skipped agave syrup, subbed mossy Oaxacan forest mist spray (from Shaker and Sppon) for Douglas fir eat de vie, and subbed dry curaçao for the blue stuff. The Del Maguey seemed to flatten it our a bit so I added a squeeze of lime which worked for me.
Re Bee's Knees, 1 day ago jaygolds commented:
3/4oz + of Honey Syrup
Re A Forest, 1 day ago Shawn C commented:
The slightly mossy gray/green is what I get with R&W Creme de Violette and St. Elizabeth Allspice Dram that I used. The 1/2 oz total of floral components (violet and elderflower) turns the drink into "A Florist" more than "A Forest" though. It isn't unpleasant, but the floral components dominate. Maybe cutting them to a barspoon each and adding some Zirbenz or Douglas Fir eau de vie would shift the balance?
Re Teresa 2, 3 days ago Artur B commented:
Old Tom Gin works well here.