Singapore Sling Recipe
Though the authentic recipe for a Singapore Sling is a hazy subject, the heart of the drink—gin, sugar, lemon or lime juice, and soda water—has never been in question. Over the years sugary additions like cheap cherry liqueur and grenadine have crept into the recipe, making it a shadow of its former self. This crisp and refreshing version from Michael Callahan of 28 Hong Kong Street bar in Singapore is the result of a Sing’ Sling quest by CHOW’s former spirits columnist, Jordan Mackay. It’s a balanced, surprisingly complex drink, made with two types of bitters, gin, fresh lime juice, herbal Bénédictine liqueur, and dark cherry liqueur, mixed and served tall with sparkling water.
What to buy: Bénédictine D.O.M., a golden liqueur first produced by Benedictine monks in the 16th century, adds a sweet, aromatic flavor to cocktails. Luxardo Sangue Morlacco is a crimson, medium-dry cherry brandy from Italy. Both can be found at well-stocked liquor stores.
- 1 1/2 ounces gin
- 1 ounce Bénédictine D.O.M.
- 1 ounce freshly squeezed lime juice
- 1 ounce Luxardo Sangue Morlacco
- 2 dashes angostura bitters
- 2 dashes Peychaud’s bitters
- 2 ounces cold soda water
- Lime twist, for garnish
- Fill a collins glass with ice and place it in the freezer to chill.
- Combine the gin, Bénédictine, lime juice, Luxardo, and bitters in a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the prepared glass. Top with the soda water and garnish with the lime twist.