Anytime you have gin and Cointreau, you can count us in.
We modified the original Singapore Sling recipe to get the flavor with fewer ingredients. For starters, we used B&B as a Benedictine substitute and the cherry syrup as a Grenadine substitute and they were close matches. Feel free to modify our recipe based on what you have on hand and you’ll have your own version.
We envisioned pineapple as a garnish but we had tart and sweet clementines, so we went with them and a cherry. Use your best judgement!
We like The Botanist Gin for the best Singapore Sling but any nice London Dry will be good.
- 1 TB Cherry Jam
- 1.5 oz Gin
- 3 oz Pineapple Juice
- 1/4 oz B&B
- 1/4 oz Cointreau
- 1/2 oz lime juice
- 4-5 dashes Angostura Bitters
- Armarena Cherry and syrup
- peeled clementines or pineapple chunks
In a shaker, add all ingredients except the garnish. Fill with ice and shake at least 15 seconds to break up the jam. Strain into glass filled with broken up ice. Drizzle Cherry syrup as a float. Garnish with cherry and clementines.
