The Singapore Sling dates back to 1915, when it was said to have been invented at Long Bar at Singapore’s Raffles hotel as a way for women to disguise their potent potable as punch. “It has the bright and refreshing qualities of a fruit punch enhanced by classic Tiki spices,” says bar consultant Colin Stevens, who developed this variation on the drink for Laut in New York City.
“The flavor of pandan is like the harmony in a song, seamlessly tying all the elements together,” says Stevens. When selecting pandan leaves, he advises to look for ones with a rich green color and avoid those that have taken on a darker, brownish hue.
- 1 1/2 ounces Monopolowa dry gin (or other citrus-forward gin)
- 1/2 ounce Cherry Heering
- 3/4 ounce pineapple juice
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce orange juice
- 1/2 ounce pandan syrup*
- 2 dashes Angostura bitters
- Garnish: pandan leaf
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a highball glass over fresh ice.
Garnish with a pandan leaf tucked down the side of the glass.
*Pandan syrup: Add 3 pandan leaves and 2 cups of water to a saucepan and let soak for 10 minutes. Add 2 cups of granulated sugar and bring to a summer over low heat, stirring until sugar is dissolved. Remove from heat and let cool, then refrigerate for at least 10 hours. Strain out the pandan leaves. Will keep, refrigerated in an airtight container, for up to one week.