Mom's Best Recipes
Recipe

Singapore Sling

A fruity, citrusy gin cocktail with pineapple and a cherry-kissed finish, shaken hard and served tall.

Author By Matt Campbell
4.8
A tall Singapore Sling cocktail in a chilled highball glass with ice, a pineapple wedge and maraschino cherry garnish, on a warm-toned kitchen counter with soft natural light
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If you have ever ordered a Singapore Sling and thought, this is either going to be a vacation in a glass or a fruit punch situation, you are not alone. When it is made well, it is bright, tropical, and layered: gin botanicals up front, tart lime, juicy pineapple, and that cherry-tinted backbone that makes you go back for another sip.

This version is built for a real home kitchen and a normal human bar cart. No obscure bottles you will use once. Just a properly balanced Sling you can shake in two minutes, then sip like you are absolutely not checking your email.

All Singapore Sling ingredients arranged on a kitchen counter including gin, cherry liqueur, pineapple juice, lime, simple syrup, grenadine, Angostura bitters, and ice

Why It Works

  • Balanced, not cloying: Pineapple brings body, lime brings snap, and a modest pour of sweeteners keeps it crisp.
  • That classic rosy color: A small amount of grenadine plus cherry liqueur gives the signature hue without turning it into candy.
  • Frothy, cold, and lively: Shaking with pineapple juice creates a light foam that feels fancy with zero extra work.
  • Flexible for your bar: I give smart swaps for Benedictine, cherry liqueur, and even a nod to the triple sec version so you can still nail the vibe.

Pairs Well With

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Storage Tips

Cocktails are best fresh, but you can get ahead if you are hosting.

Batching (best option)

  • Mix (without ice or soda): Combine everything except club soda in a sealed pitcher or jar.
  • Refrigerate: Up to 24 hours.
  • To serve: Shake each drink with ice (or stir very well over ice), strain into an ice-filled glass, then top with club soda.

Leftover single drink

  • If a poured drink sits, it will dilute and flatten. If you must save it, cover and refrigerate up to 8 hours, then re-shake with fresh ice and re-top with soda. It will be slightly softer than the original.

Common Questions

What is a Singapore Sling?

A classic gin-based tall drink that became famous at Raffles Hotel in Singapore. Modern versions lean bright and tropical, usually built with pineapple, lime, and a rosy cherry note.

What is a Singapore Sling supposed to taste like?

Bright and tropical, but not sugary. Think pineapple-lime with a gentle cherry and warm spice in the background, all riding on gin.

Do I need Benedictine?

In many modern classic (IBA-style) specs, yes. Practically, no. Benedictine adds a honeyed, herbal depth. If you do not have it, the drink is still delicious. See the substitution note in the ingredients list for an easy workaround.

Where is the triple sec or Cointreau?

Good eye. Many classic specs include a small pour (often 1/4 ounce) of triple sec or Cointreau. I skip it here to keep this friendly for a normal home bar cart, but you can absolutely add it for a slightly brighter orange-citrus lift. If you add it, consider using the lower grenadine amount so the drink stays crisp.

Is this a strong cocktail?

It can be. Between the gin and liqueurs, it has real horsepower, but the pineapple and ice make it go down easy. Treat it like a “one is refreshing, two is a decision” situation.

Can I make it less sweet?

Yes. Use 1 teaspoon grenadine (or 1/4 ounce) and skip the simple syrup. You can also increase lime juice by 1/4 ounce for extra bite.

Can I make a non-alcoholic version?

Yes. Use a non-alcoholic gin alternative, then swap the liqueurs for: 1/2 ounce cherry syrup (or a spoon of cherry preserves shaken in), plus 1/4 ounce herbal syrup (or honey syrup). It will not be identical, but the vibe will be right.

The first time I tried to make a Singapore Sling at home, I did what any confident beginner does: I eyeballed everything and trusted the pineapple to carry the whole situation. It tasted like a beach drink that lost its passport.

Once I started treating it like a real cocktail, measuring the sweet stuff, and letting lime do its job, it clicked. Now it is my go-to when I want something fun but still sharp around the edges. Basically, it is a party drink with a good haircut.

A pair of hands shaking a stainless steel cocktail shaker over a kitchen counter with citrus and ice nearby