While the original recipe is unknown, John deBary’s rendition “isn’t really a departure from what’s now thought of as a classic build,” he says. He dials down the sweetness by using less pineapple juice and opts for a navy-strength gin, which lightens the drink and keeps it from being too cloying. Made properly, says deBary, a Singapore Sling should be “juicy, fruity and refreshing.”
John deBary’s Singapore Sling
John deBary | New York
- 1 1/2 ounces navy-strength gin, preferably Plymouth
- 1 1/2 ounces pineapple juice, preferably fresh
- 1/2 ounce Cherry Heering
- 1/2 ounce Grenadine (see Editor's Note)
- 1/4 ounce Cointreau
- 1/4 ounce Bénédictine
- 1/4 ounce fresh lime juice
- 2 dashes Angostura bitters
Garnish: pineapple wedge, Luxardo cherry
- In a shaker, combine the drink ingredients. Add ice and shake for 15 seconds.
- Strain into an ice-filled Collins or water glass. Garnish with the pineapple wedge and a cherry speared on a pick. Serve with a straw.
Combine equal parts pomegranate juice with granulated sugar in a saucepan, over low heat. Whisk until dissolved. Place in airtight container and keep in refrigerator for up to one week.