The Singapore Sling originated in Singapore at the historic Raffles Hotel around the same time the Sidecar came into existence. It's a personal favorite of Nels'- he spent a year commuting (!) from Denver to Singapore for work in a previous career.
He says that after flying coach halfway around the world, having one of these cocktails in the beautiful bar at the Raffles Plaza almost made the flight worthwhile. The Dry Land version is a thoughtful and careful recreation of the ones he had in Singapore - refreshing, layered, and thoroughly delightful.
The Dry Land Sling Recipe
The Dry Land recipe uses liqueurs from Grove Street Alchemy, another local Longmont distiller who collaborates with Dry Land. The Orange Liqueur is their flagship spirit, and one that we’re proud to feature in several cocktails.
This cocktail is beautiful with our Native Colorado Gin. If you’re lucky enough to have a bottle of our limited-release Navy Strength Gin, the depth of flavor and extra kick from the higher proof is even more delicious!
- 3/4 oz Dry Land Distillers Native Colorado Gin
- 1/4 oz Benedictine
- 1/4 oz Grove Street Orange Liqueur
- 1/4 oz Cherry Liqueur
- 1 oz Pineapple Juice
- 1/2 oz Lime Juice
- 1 Drop House Bitters
- Soda Water
- Garnish: Orange Slice and Cherry
- Add the gin, Benedictine, Grove Street, cherry liqueur, pineapple juice, lime juice and bitters into a shaker with ice and shake until well-chilled.
- Strain into a highball glass over ice, and top with the soda water.
- Garnish with an orange slice and a cherry. Serve with straw.
A Note on Benedictine
This recipe also features our version of Benedictine, an herbal liqueur that is steeped in history. The recipe for the original Benedictine is a closely guarded spirit by the Benedictine monks that create the liqueur. Our version is a faithful replica, although not as sweet as the original. You can use the original Benedictine in this recipe without any adjustments. (If you want to try making your own version of Benedictine, we'll be releasing a video tutorial on how we make ours later this year.)