Raffles 1915 gin by Sipsmith
[UPDATE: The Long Bar at Raffles Singapore is closed from today for refurbishment until 2018 but Singapore Slings will be continue to be served at the hotel’s Bar and Billiard Room during 2017.]
Take equal measures of quality and tradition, add a dash of modernity and a splash of serendipity, and you have the perfect recipe to celebrate the 100th anniversary of Raffles Hotel’s Singapore Sling.
The gin-based cocktail is said to have been invented at Raffles, Singapore by barman Ngiam Tong Boon in 1915. By chance Sam Galsworthy, the co-founder of Sipsmith artisan gin, visited the iconic hotel and requested a meeting with the F&B director the year before the landmark anniversary. And Galsworthy happens to be a descendant of Sir Stamford Raffles – the British statesman who founded Singapore and after whom the hotel was named.
Adrift’s Singapore Sling
Chopstix’s new favourite Singapore Sling is at Adrift by David Myers in Marina Bay Sands hotel. Created by famed bartender Sam Ross, it’s not too sweet, not too fruity and with a lot of alcohol – cheers Sam and the team!
Singapore Sling at The Long Bar, Raffles, Singapore
[UPDATE Raffles Singapore is marking the temporary closure of the Long Bar for refurb by inviting three award winning mixologists from Singapore cocktail bars to create their version of the Singapore Sling. From Feb 10th – 12th 2017.]
In the same year that Singapore is commemorating its 50th anniversary of independence, the city-state’s national drink is also toasting a significant birthday. 2015 marks 100 years of the Singapore Sling, the cocktail created by a Chinese bartender. Or it does according to one theory.
Singapore institution Raffles Hotel is celebrating the centenary of the pink concoction, claiming it was created at the hotel in 1915 by barman Ngiam Tong Boon, originally from Hainan. Peter Heering the maker of Heering Cherry Liqueur – a vital ingredient of the Singapore Sling – is also commemorating the cocktail’s 100th this year.
The story has been repeated in articles and books around the world and become cocktail folklore but not everyone agrees.