Singapore Sling
1 1/2 ounces gin
1/2 ounce Cherry Heering
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces pineapple juice
1/2 ounce lime juice
1/3 ounce grenadine
1 dash Angostura Bitters
Garnish: Cherry and slice of pineapple
Shake with ice. Strain into an ice filled Collins glass.
Source: Mr. Ngiam Tong Boon, bartender at Raffles Hotel in Singapore (~1915)
This recipe is essentially as the drink is being served at Raffles Hotel today.

Cocktails often have a habit of taking on a life of their own, and almost becoming more legend than actual libation. The Singapore Sling by name is a drink that is found on cocktail menus across the country, but the recipes being used take on almost every form imaginable as long as they loosely approximate the slightly foamy fruit-punch image the drink conjures up. It is said that even at Raffels Hotel in Singapore, where the drink was created, the "original" recipe is no longer being served. My recipe below is the same as was listed on a recipe card that Raffles hotel makes (or at least made) available which described the general history of the drink as well as it's recipe. I have reproduced that card in my writeup about the drink below.