Originating in Singapore (go figure) at the Raffles Hotel around 1915, this
sling is a great refuge on a hot day in the tropics. The recipe I&#39;m using
is from the Death &amp; Company book, and it seems to be based on the original
or as close to the original version as we can get. Read the history pieces
linked below for more on that.

<hr>

<ul>
<li>1 1/2 ounce London dry gin</li>
<li>1/2 ounce Cherry Heering</li>
<li>1/4 ounce Cointreau</li>
<li>1/4 ounce Benedictine</li>
<li>2 ounces pineapple juice</li>
<li>1/2 ounce lime juice</li>
<li>1/2 ounce grenadine</li>
<li>1 dash of Angostura bitters</li>
</ul>

Put all the ingredients in a shaker. Add just a couple of ice cubes and
give it a shake for only 5-10 seconds. Pour into a glass over ice. Garnish
with a cherry and, if you have it, pineapple.

<hr>

Photos by Lisa Denkinger

<a href="https://www.instagram.com/p/BIx4ZUDAike/" target="_blank">See photo</a>

<a href="https://www.instagram.com/p/BIx4UGHgva_" target="_blank">See photo</a>

<a href="http://imbibemagazine.com/origins-of-the-singapore-sling/" target="_blank">David Wondrich, History of the Singapore Sling</a>

<a href="http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=151" target="_blank">Drinkboy on the Singapore Sling</a>

<a href="https://www.amazon.com/Death-Co-Modern-Classic-Cocktails/dp/1607745259/ref=sr_1_1?ie=UTF8&amp;qid=1470507140&amp;sr=8-1&amp;keywords=death+and+company" target="_blank">Death &amp; Company Book</a>

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<a href="https://itunes.apple.com/us/podcast/cocktailing/id1084161541" target="_blank">Rate Cocktailing on iTunes</a>

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
<a href="http://creativecommons.org/licenses/by/3.0/" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>
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Boulevardier

Troy makes a cocktail and talks about it.