Yes, mix the first 4 ingredients together and then measure 67.5ml (2.25oz) of the mix into each ice-filled glass. Then top each glass with equal parts ginger ale and cola.
Update: The fruit cup (batch method) was a roaring success! I heartily recommend this instead of buying bottles of that other stuff…. Maybe some more batch-friendly recipes in a future email?
Yes, mix the first 4 ingredients together and then measure 67.5ml (2.25oz) of the mix into each ice-filled glass. Then top each glass with equal parts ginger ale and cola.
Thanks Simon!
Hello fellow discerning drinkers. I’m going to be prepping a batch of this to serve to half a dozen guests, saving me time and effort. But I’m thinking that I would need to hold back on the ginger ale and cola, adding them at the serve to preserve the fizz. What is best practice for this? Thanks
Lovely summer tipple. And a very forgiving recipe - I’ve done a few shaken rather than blended, used 3-year old rum, adjusted the sugar, different mint… whatever the tweaks it still works brilliantly.
Did someone try to use agave syrup instead of honey ?
Yes I just have and it tastes squally wonderful! Also, I served it in a rocks glass over one large cube, as I am personally not a big fan of ice-filled Collins glass.
In the words of my sister in law, that was lush. I did dial back the apricot a tadge, and next time i will try Juniper Lately’s idea of salt flakes.
Wonderful. Used quite a mild Mezcal ( verde amaras) and it balanced with the chartreuse beautifully. Great Last Word variation. By the way, the customer service at the Diffords Shop is amazing. 100% recommend.
Benedictine is so incredibly versatile. I think John Carr's onto something with Liquore Strega as a potential substitute also. And absinthe forever!
Strega… that’s a great idea, i need to experiment with that next. And benedictine has helped me out on numerous occasions, it’s like a swiss army knife.
Wow a vertically integrated cocktail. First, the lovely aromatics from the bitters, then an inviting greeting from the fresh pineapple giving way to the lemon floral complex and finally the sophistically boozy base reveales itself. This sour's a keeper!
Completely agree! Can’t wait to make it again.
Very interested to hear what other discerning drinkers think about this. No yellow chartreuse, so i decided to replace with Dom Benedictine and a few drops of absinthe. Obviously not a perfect substitute but it produced an interesting (ie pretty good) result! I am always keen to explore cocktails with fresh orange.
Wow. That was different- but in a good way (the genius of gaz regan). Made the mistake of serving in a champagne flute - resulting in even more froth and bubbles! But however you serve it, this is a seriously good fun drink.
Many thanks. It will help me update this page on Raffles Singapore Sling recipe:
https://www.diffordsguide.com/cocktails/recipe/1825/singapore-sling-raffles-formula
Done and sent!
Hi Guy. I'd very grateful if you could please photograph your Raffles recipe card and email it to me at simon.difford@diffordsguide.com
Hi Simon. Sure thing! I’ll sort it this evening.
I was all set to remake the recipe on the card i got from Raffles back in 2003… it’s been stuck on the fridge for years. However, I’m glad I went with these proportions - what a lovely cocktail. It’s everything i wished the Raffles experience was - the reality back then was “iconic bar, lots of monkey nuts, underwhelming drink”. Cheers
A delicious drink! I agree with others that it needs sufficient dilution to fully open up. Perfect balance of spice and sweetness. I used an atomizer and sprayed my glass before pouring, which led to the perfect hint of absinthe - present but not overpowering.
Me too. A spritz of absinthe was just perfect. And absolutely needed the dilution. For a non-whiskey lover, i thought this was superb
What a perfect combination of flavours and notes, quite exceptional (at least to my palate). Had to sub the whiskey barrel bitters for Chocolate bitters, as another discerning drinker suggested, but it worked for me. Now on rotation!
I have to say that Bivrost is a first rate aquavit for cocktails (supported by my Norwegian family!) One day i will be quick enough to buy the Christmas special bottling… Seriously good spirit. And they do love their liquorice!
Nice sipper, and good to get my bottle of Suze back into circulation. I used brown cane syrup, which i tend to prefer, but didn’t find it over sweet. I will try this again but will up the Suze and lower the Lillet (which to my palate is a tiny bit too prominent, but hey we are all different)
Tried this with Campari in place of the amaro santoni. Very pleasant. Surprised at the dominance of fruit notes. Glad I splurged on a nice Palo Cortado bottle! Will make again.
Once it is allowed to sit and breathe, the smoky flavour does lessen. Thank you Simon.
This is interesting John. My first thought was to rebalance the mezcal-tequila as I prefer lighter smokey notes. However it does indeed lesson if you have the will power to sip more slowly… I do prefer it to the Toreador.
Nice festive tipple. Was a bit naughty and swapped in Pineapple rum to crank the funk up to 11 but who cares, it’s Christmas…
Made this Christmas Day at the request of my mother… but i subbed the soda water for leftover breakfast fizz…. Memories of the 70s flooding back! The family loved it.
Wow, and wow again. Just made this with a new bottle of Mezcal Verde Amaras (bit more delicate than my last Del Maquey). Also, I skipped the egg white - hey, it’s a margarita… Sublime. New entry into my top five. Thanks Simon.
This is a cracker! Structurally, i am struggling to see why this works, but it does. I’ve now made this twice, first time i had no chartreuse so used montenegro - and it worked very nicely indeed. Must try again in front of a roaring fire… it is so comforting
