Tract · Cocktails

Highball · Shaken · Historical · complexity 2/5

Singapore Sling

A dry early Singapore Sling of gin, Benedictine, lemon, Angostura, and iced seltzer.

Served in Balloon glass.

Variants (4)

L'Art du Shaker by Dominique Migliorero (1925, p.62)

0.5 lemonlemon juice — Lemon juiceacid
4 dashAngostura bitters base
1 liqueur glassgin — Ginbase
iced seltzer water — Iced seltzer waterdilution
0.5 liqueur glassBenedictine modifier
  1. Shake hard, strain into a balloon glass, complete with iced seltzer, and serve.

The Artistry of Mixing Drinks by Frank Meier (1936, p.89)

0.5 lemonlemon juice — Lemon juiceacid
0.5 glassgin — Ginbase
4 piecesice — Icebase
water — Waterdilution
0.5 glasscherry brandy — Cherry Brandymodifier
  1. Build in a tumbler over ice, fill with plain water, shake well, and serve.

Ice: Ice

Café Royal Cocktail Book by W. J. Tarling (1937, p.234)

0.5 partgin — Dry Ginbase
0.5 limelime juice — Lime Juicebase
Soda water — Syphon Soda Waterdilution
0.25 partBenedictine modifier
0.25 partcherry brandy — Cherry Brandymodifier
  1. Pour into a shaker, add ice, pour unstrained into a small tumbler, and fill with syphon soda water.

Ice: Ice

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.80)

0.5 limelime juice — Lime juiceacid
0.5 jiggerdry gin — Dry ginbase
Seltzer water — Seltzer waterdilution
fruit garnish — Fruit garnishgarnish
0.5 jiggerapricot brandy — Apricot brandymodifier
0.5 jiggercherry brandy — Cherry brandymodifier
  1. Fill a highball glass nearly full of cracked ice.
  2. Squeeze in the lime, add the spirits and liqueurs, then as much seltzer as the glass will take.
  3. Frappé with a spoon or in a shaker, garnish with fruit, and serve.

Garnish: Fruit

Lineage reconciliation

Arthur's method line mentions Benedictine, but it does not appear in the ingredient list; this record follows the stated measured ingredients.