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shake with ice
strain into an ice filled collins glass
garnish with cherry and a pineapple slice
The Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore in the early 20th century. It is a wonderful drink that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you think you've had it, you probably haven't.
Recipe
1 1/2 oz Gin
1/2 oz Cherry Heering
1/4 oz Cointreau
1/4 oz Benedictine
4 oz pineapple juice
1/2 oz lime juice
1/3 oz grenadine
dash Angostura Bitters
Instructions
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Robert Hess
The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients.
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9 Comments
Yay, a new one!
This is a fantastic drink (I first made after finding it on DrinkBoy a couple months ago). If today’s Straits Sling was the true original, I much prefer the replacement.
Quick question: why do you always list it as Cherry Herring instead of Heering?
Keep up the good work!
Who is this beardless impostor!?
Finally a new one, I’ve been waiting forever! What brand of grenadine do you use?
That looks sooooo good pouring into the glass. Off to the liquor store tomorrow!
Nice to see you back online, Robert!
@Chris… dang… I do keep listing it as Herring instead of Heering, don’t I.
@Trevor… in this episode I happen to be using Angostura grenadine, mostly because that is what I had on hand.
@everyone… glad to have new season of episodes started! We filmed about a half-year’s worth of episodes in our most recent filming session, so there should be new episodes relatively regularly for a while.
Nice job Robert!
Oh, I thought maybe you knew some old story about how it was traditionally called Herring, but through some comedy of errors, it turned into Heering.
I suppose you could be a little “hard of heering”.
I have seen this recipe quoted on other websites and I will certainly be trying it out… You say it is perhaps the recipe that is currently being used at the Raffles Hotel. What do you think of Charles Baker’s formula, which he claims he got in 1926 (“and thereafter never forgotten”), well enough before the bartenders themselves forgot it , according to the lore:
“The original formula is 1/3 each of dry gin, cherry brandy, and Benedictine; shake it for a moment, or stir it in a bar glass, with 2 fairly large lumps of ice to chill. Turn into a small 10 oz highball glass with one lump of ice left in and fill up to individual taste with chilled club soda. Garnish with the spiral peel of 1 green lime. In other ports in the Orient drinkers often use C & C ginger ale instead of soda, or even stone bottle ginger beer.
Our own final improved formula calls for 2 parts dry or Tom gin, to 1 part cherry brandy and 1 part Benedictine. This is dryer, not too sweet. We also use a trifle more ice in the glass than the Raffles technique. One lump melts too quickly where we live among the coconut palms!”
—Charles H. Baker. The Gentleman’s Companion, Vol. II, Exotic Drink Book. Crown Publishers, New York, 1946.