Singapore Sling 2.0 Recipe
Gin Tanqueray N°10, Cherry heering, Cointreau, Benedictine, Zumo de piña, Zumo de yuzu, Granadina, Angostura
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare and measure
Chill a highball or Collins glass by filling it with ice and set aside. Measure all spirits and juices precisely: 60 ml Tanqueray No. Ten, 15 ml Cherry Heering, 15 ml Cointreau, 7.5 ml Bénédictine, 60 ml fresh pineapple juice, 15 ml yuzu juice, 7.5 ml grenadine, and 2 dashes Angostura bitters.
- 2
Combine and shake
Discard ice from the chilled serving glass. In a cocktail shaker filled with fresh ice (about 1 cup), add the gin, Cherry Heering, Cointreau, Bénédictine, pineapple juice, yuzu juice, grenadine and Angostura bitters. Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.
- 3
Strain and serve
Double-strain (fine mesh or Hawthorne plus a tea strainer) the mixture into the chilled highball/Collins glass filled with fresh ice. If you prefer a slightly lighter drink, top with about 30 ml soda water. The grenadine will settle slightly, creating a subtle gradient — do not stir aggressively; gentle layering is traditional.
Garnish
- 4
Thread a Luxardo cherry onto a pick and rest it on the rim or drop it into the glass. Add a pineapple wedge to the rim. Finish with one more small dash of Angostura bitters on the foam or surface if present, and serve with a straw.