Singapore Sling Origins

Not many beverages can claim the level of intrigue and guile that accompanied the birth of the Singapore Sling. This ruby drink burst into bars and flavours in the early 1900s and hasn’t left the top wanted for your taste buds list since. A fruity concoction that condenses pineapple, cherries, and lime flavours into a promise to show your mouth a good night out on the town.

I managed to have a cocktail and a chat with a representative of Raffles and one of their esteemed bartenders for a short history lesson on what makes the Singapore Sling so memorable and how it made its way from the inspiration of an ingenious bartender working in the Raffles hotel in Singapore to an internationally acclaimed drink.

How did the discovery of the Singapore sling come to take place?

By deceit and intrigue of course. At the time of the creation of the Singapore Sling, the people of Singapore were living in a society that – while legally allowing it – frowned upon drinking. To be seen at an establishment with an obvious glass of alcohol in your hand was to choose social suicide, especially if you were a woman. Under the table drinking was the only real way to enjoy a proper alcoholic beverage.

The problem with this cloak and dagger method was that it was difficult to proceed with the age-old tradition of bars; how does a man buy a lady he fancies a drink?

The now-famous bartender, Ngiam Tong Boon – a Hainanese bartender working at the Long Bar in Raffles Hotel, Singapore – in 1915 figured a way around this conundrum by creating what really amounted to a fruit punch portraying a typical lady’s drink. It was fruity, pinkish and looked nothing like the standard cocktails that were known around that time, like an Old Fashioned or Martini, thereby escaping any unwanted attention.

The secret to the recipe was hidden for many years by Ngiam and his family before it was unearthed among his possessions and made available for public use once more.

Why do you believe this cocktail has become so iconic?

At the time of its creation, many bartenders were trying to concoct similar beverages – those that could be enjoyed with friends without worrying about prying eyes. At this stage the Raffles Hotel was also quite the hotspot for tourists and locals to mingle together socially, and the Singapore Sling managed to perfectly combine the need for a drink of subtlety and flavour, while simultaneously capturing the essence of the region; the sweetness of the taste and the high-quality freshness that was in abundance around the region of Singapore. It was an innovation that took off very suddenly with apt timing. And since the region was a prevalent hub of travel at the time it’s popularity spread to different countries at a rapid rate.

What are some common mistakes people tend to do when trying to create their own Singapore Sling?

The main ingredients used in a Singapore Sling are pineapples imported exclusively from Sarawak, a region famous for the quality of its fruits and we make sure the limes are of the purest caliber available. So premium products really do make a difference in the taste and tactile quality. We also take into consideration that the Singapore Sling is a very fruity cocktail, so it’s necessary to balance the use of bitters to make sure the fructose tang is not overpowering. You must be quite careful in your measurements of the various ingredients. Using too much of one or not enough of the other can undercut the desired effect and remove the subtle sweet-and-sour quality play that gives the Singapore Sling its esteem. This is hardly a “Let’s just pour the suggested ingredients together into a blender and pray for the best!” kind of development.

What are the qualities of a perfectly made Singapore sling?

This is a predominantly sweet and fruity drink so if the cocktail lacks any one of those qualities then you have missed the mark entirely! But what I always believe makes a decent quality Singapore sling is the balance of the flavours brought on by the finish made from the gin and the bitters. You want a decent fruity initial taste but then a definite ending; to cut short the lingering aftertaste so you can properly appreciate each sip anew. This is brought on by a well-balanced mixture of the gin and angostura bitters. Too much or too little of these ingredients can disrupt a perfectly good drink. But look, at the end of the day, if you can take a sip of a Singapore Sling and go “Ah that’s the stuff!” then you’ve made it in my opinion, even if by doing so you didn’t stick to the measurements by the decimal. This drink was created for all to have good time and if that’s the result then the name of Ngiam Tong Boon lives on!

Of course, I just HAD to have a taste myself

At first glance I’m treated to a shade of ripened pomegranate overlaid with an undercurrent of ochre that relaxes gently beneath a curling rose tinted froth. A slice of pineapple and preserved cherry on a tiny umbrella is an absolute necessity it seems with this drink, and any straying from tradition would amount to high sacrilege.

Fruitful gasps of sweet pineapple and cherry writhe over the tongue, waltzing together with a splash of flavoured gin taking the lead and cutting the dance short by the undercurrent of bitters. It feels akin to a house guest throwing an impromptu party in your living room but having the decency to not overstay their welcome.

The complexion rings of a waning sunset after a blistering hot day; flowering orange bursts eroding to a dark crimson haze. It’s cool to the touch and warm on the soul. I’ve found myself constantly sneaking small sips throughout the conversation, despite my attempt at professional conduct.

Thank goodness for written notes and voice recordings thinks every writer for a drinks magazine.