Post #176232 by Rum Numb Davey on Mon, Aug 1, 2005 12:48 PM

Ngiam Tong Boon is credited with the creation of the Singapore Sling in 1915 at the Long Bar of the Raffles Hotel.

The immortal Singapore Raffles Gin Sling of 1915

1/3 Dry London Gin
1/3 Cherry Brandy
1/3 Benedictine

Shake for a moment, then stir in a bar glass. (a couple ice cubes)
Turn into 10 oz Highball leaving on cube afloat and fill up to individual taste with Club Soda. Garnish with one peel of green lime.

In the UK, the formula was:

2 parts Old Tom Gin (hard to acquire)
1 part Cherry Brandy
1 part Benedictine
utilizing a trifle more ice, than the Raffles version. This provides a dryer (less sweet) version.

My favorite version is:
11/2 ounce of Juniper Green Organic London Dry Gin
(less inpurities means less hangover)
1/2 ounce of Peter Herring Cherry Heering
1/2 ounce of Cointreau
1/4 ounce of Benedictine
2 ounces of Pineapple Juice
Dash of Angostura
2 dashes of Grenadine
1/2 ounce of fresh squeezed Mexican Key Lime juice
Club Soda
Orange Slice/Cherry flag for garnish

Many old Hotels had many gin slings for their guests.
The Spence's hotel in Calcutta, Shepheard's Hotel in Cairo, and the three great Java establishments; the Harmonie Club, Hotel Nederlander, and Concordia Club. Many other hotels used Ginger Beer or Ginger Ale instead of Club Soda.

When you bought a Gin Sling at the Raffles, they would tell you, "jaga baik baik Tuan!" (translated to "take care, Mister!)

I highly suggest the Juniper Green Organic Gin. It is the purest artisanal gin on the market. Inquire from Mr. Paul Davis of Maison Jomere as to its' availability in your market. http://www.maisonjomere.com
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