Originally created in a bar in Singapore 100 years ago and one of the oldest cocktail recipes still popular today, the Sling was adopted into tiki culture early on by Trader Vic (a pioneer of tiki drinks in the US) in a section of his drink menu titled "Drinks I Have Gathered from the Four Corners of the Globe." This menu also included such notables at the Pimm's Cup and Pisco Punch. Like it's cousin the Mai Tai, the Singapore Sling is probably most often thought of as a sweet, red drink full of rum that you enjoy at the hibachi grill, rather than the complex, tart, slightly bitter gin based cocktail it actually is. If anything, the Singapore Sling stands as the least saccharine tiki drink popular today, with all sweetness imparted by juice and the booze itself.
The famed mixologist D.A. Embury once said that "Of all the recipes published for [this drink] I have never seen any two that were alike." This one is based on one of the commonly accepted "original" recipes, but made it a little more modern and easy to make at home.
1.5 oz london dry gin
.5 oz Benedictine
.5 oz Cherry Heering (or cherry brandy)
.5 oz fresh lime juice
1 oz pineapple juice
2 dashes Angostura Bitters
Fill shaker with ice. Combine gin, Benedictine, Cherry Heering, lime juice, pineapple juice, and bitters. Shake vigorously. Fill hurricane glass with fresh ice and strain cocktail into glass. Garnish with fresh fruit.