The timeless Singapore Sling gets a new twist

Some cocktails fade into obscurity over time. When was the last time you overheard someone order a ‘grasshopper’ or a ‘Tom Collins, keep ‘em coming’ at a busy bar? Similarly, drinks like the appletini or Red Bull vodka may leave future generations scratching their heads.

The iconic Singapore Sling, however, remains a cocktail that has stood the test of time. First created at Raffles Hotel in Singapore in 1915, this gin-based classic celebrates its centenary this month—complete with a modern twist.

While the original recipe may be lost to history, the current formula, provided by Raffles’ head barman Aaron Manzanillo, calls for: 30ml gin, 15ml cherry brandy, 7.5ml Cointreau, 7.5ml DOM Benedictine, a dash of Angostura bitters, 10ml grenadine, 120ml pineapple juice, and 15ml lime juice. Shake well and strain over ice.

At the heart of the Singapore Sling is gin. This is where Sam Galsworthy, co-founder of Sipsmith artisan gin, plays a key role in the drink's transformation.

Destination: Singapore

The Galsworthy Link

By sheer coincidence, Galsworthy visited Raffles Hotel and sought a meeting with the food and beverage director just a year before the cocktail’s centenary.

Galsworthy is a direct descendant of Sir Stamford Raffles, the British statesman who founded Singapore and gave his name to the iconic hotel.

“I’ve always felt a deep emotional connection to Raffles because Sir Stamford Raffles is my great, great, great, great grandfather,” says Galsworthy, whose full name is officially Stamford. “When I shared this with Nigel Moore [Raffles’ F&B director], I saw his excitement, just as I had hoped. But I had no idea that 2015 would mark the centenary of the Singapore Sling.”

The timing of Galsworthy’s visit was pure serendipity.

“We had already begun brainstorming ways to celebrate the 100th anniversary of the Singapore Sling,” says Diana Banks, Raffles’ vice president of brand and luxury sales. “It had to blend the traditional and the modern, and we thought a bespoke gin would be the perfect touch. But we hadn’t yet found the right partner for the collaboration.”

“I had heard of Sipsmith and their rising reputation for helping to revive London’s gin culture. They embody many of the same qualities that Raffles stands for,” she adds.

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Traditional Craftsmanship

When Sipsmith opened its doors in 2009, it became the first new copper gin distillery in London in over two centuries.

Sipsmith’s spirits are crafted in traditional copper stills, which they’ve named Prudence, Constance, and Patience. The distillery also employs a 'one shot' method, where no additional alcohol is added to water down the gin.

Initially, the Raffles team proposed creating a gin reminiscent of those available in 1915, but this concept was quickly dismissed by Sipsmith’s master distiller.

“He said, ‘We certainly will not!’” Galsworthy recalls. It turns out, 1915 wasn’t exactly a banner year for gin.

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A Spicy Blend

For its 2015 version, named Raffles 1915, Sipsmith infused the gin with spices and botanicals from Southeast Asia.

The gin draws inspiration from the hotel’s location and also pays homage to Sir Stamford Raffles, who transformed Singapore into a hub for the spice trade and had a deep interest in botany. He even grew spices on Government Hill, now known as Fort Canning.

Raffles 1915 is built upon the foundation of six traditional botanicals found in original London gin – juniper, coriander, orris root, angelica, cinnamon, and lemon peel. On top of these, Sipsmith added pomelo, lemongrass, jasmine, nutmeg, mace, and clove.

After testing around 40 different variations, the Sipsmith team narrowed down the recipes to two. These were then sent to Turkey, where Raffles Hotel executives were attending a conference, for the final tasting.

“It was the highlight of the three-day event,” says Simon Hirst, general manager of Raffles Singapore. “One recipe stood out, with a unique freshness and brightness that made it the clear winner.”

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The Raffles 1915 Gin

Starting in November, Raffles 1915 will be available at Raffles locations in both Singapore and Paris.

“It will be featured in Singapore Slings, but it’s not tied to just one cocktail,” says Galsworthy. “Gin is incredibly versatile... I love it served on the rocks or in a martini.”

Galsworthy also recommends garnishing with Southeast Asian ingredients like lemongrass or pomelo. “Crushed jasmine flowers are also a favorite,” he adds. “Whatever you choose, it’ll really highlight that ingredient.”

By the end of the year, Raffles 1915 will be available at Raffles hotels in Siem Reap and Phnom Penh (Cambodia), and Beijing and Hainan (China). All other Raffles locations will receive it in 2016.

“It’s definitely a product for the long term,” says Hirst, giving a nod to Galsworthy. “I think we even have our own copper still, right?”

Galsworthy confirms, “Yes, ‘Patience’ is exclusively dedicated to crafting Raffles 1915.”

“It’s one of those rare moments when everything just falls into place,” says Hirst. “This is a hotel built on stories, and this is the latest chapter. It’s a perfect match for Singapore.”