Garnish:
Pineapple slice and Luxardo maraschino cherry
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Cherry Heering Liqueur |
| 1/4 fl oz | Benedictine D.O.M. |
| 1/4 fl oz | Triple sec liqueur (40%) |
| 1 1/2 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/12 fl oz | Giffard Grenadine Syrup |
| 1 dash | Angostura or other aromatic bitters |
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Our comment:
Beautifully balanced, fruity and complex with just enough gin to add a spirituous bite.
History:
We're indebted to Dale DeGroff for sharing this recipe, which he, in turn, was given by a former bartender at Singapore's Raffles Hotel. Singapore Sling history and more recipe variations.
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