Let’s get some known facts out of the way first, shall we? The Singapore Sling was probably invented some time between 1913 and 1915 by Ngiam Tong Boon, who worked at the Long Bar at the Raffles Hotel in Singapore. It certainly had gin. And ice. It may have had “cherry brandy” (by which we mean a cherry liqueur ... or perhaps not) and Benedictine. It may have also had lime juice, lemon juice, pineapple juice, grenadine, sloe gin, crème de cassis, orange bitters and/or the all-mysterious “bitters”.
Furthermore, let’s set some things straight. First, this drink, whatever it is, isn’t a sling. A sling is a lightly sweetened and chilled spirit, lengthened with water of some sort. This drink, with its citrus, bitters and liqueurs is much more like an early English Tiki drink than a proper sling.
In fact, so little is known about this drink’s ingredients that David Embury, writing in “The Fine Art of Mixing Drinks” (1948) claims that he’d never seen two recipes with the same ingredients. I would extend this, and say that we should differentiate between the Modern Raffles Hotel Singapore Sling, the Original version of the same drink, and the more generic “Singapore Sling”, which may or may not have a lot in common with the version served at the Raffles.
Excellent gimlet variation. I added one dash Angostura bitters, and an ounce of tonic water after the shake.
As explained in the Punch article linked in the Reference section, the name was taken from the early 70s drink. I assume with its common ingredients that that one's name riffed on the Aviation. (The Blue Angels are an expert aeronautic squad in the US Navy.) But call it what you'd like!
Relying on the Creme de Violet for color rather than Blue Curacao, it turns out to be a muddy grey. It still tastes good, in fact much better than I expected, but I think the name should be Weeping Angel, ref: https://en.wikipedia.org/wiki/Weeping_Angel
Although some sites list the publishing date for the Ampersand as 1934 or 1935, the very same recipe is found in 1931's "Old Waldorf Bar Days" by A.S. Crocket as well.
It is a solid base cocktail recipe, although not one of my top picks. Worth exploring with different vermouth or Old Tom gins. Per the original recipe's call for curacao, I used 1/2 tsp (level for my main mixing barspoon which has a smaller spoon) of Pierre Ferrand Dry Curacao, with other components being Hayman's Old Tom, Carpano Antica, Courvoisier VSOP, and Regan's. It started sweet, but transitioned to juniper and a drier bitter orange finish. If I try it again I will use Carpano Classico or Cocchi di Torino, and possibly Ransom's Old Tom to explore the flavor range possible.
May want to add a bassoon (or slightly less) of triple sec (or equivalent, eg Grand Mariner)