The story of the gin-based Singapore Sling is well known: invented by bartender Ngiam Tong Boon at the Long Bar in Raffles Hotel around 1915, there are plenty of variants on the original recipe.
The Fullerton Hotel Sydney brings an antipodean fling to the Sling, adding fresh ginger and hibiscus to temper its infamous sweetness. Using Australia’s own Four Pillars Gin from Victoria’s Yarra Valley and the addition of blood orange juice, it’s almost a patriotic health drink, right?
Sydney Sling Recipe
45ml gin -The Fullerton Hotel Sydney uses Four Pillars 58.8 Gin
45ml blood orange juice – grapefruit juice is a great substitute
15ml hibiscus liqueur – elderflower Liqueur is a great substitute
10ml ginger liqueur – alternatively, double up on ginger juice
25ml fresh lime juice
10ml fresh ginger juice
20ml sugar syrup – see recipe below
Dehydrated ginger slice – or any fruit of your choice, to garnish
1. Combine all ingredients and shake together vigorously for five seconds.
2. Strain into your desired glass over ice and enjoy.
Making sugar syrup requires equal parts sugar and water. You can also make a thicker style syrup by adding two parts sugar to one-part water.
1. Boil the water in a saucepan, add the sugar and stir until it dissolves.
2. Remove from heat and allow to cool.
3. Store in a firmly sealed bottle or container in the fridge where it can keep for a few weeks.
The alcohol-free Sydney Sling uses Seedip Glove 42 non-alcoholic spirit.
A note in a COVID world: the Sydney Sling is available for delivery via UberEats, along with a range of dishes from the Fullerton Hotel Sydney’s kitchens.
Fullerton Hotel Sydney
1 Martin Place, Sydney, NSW
Tel 02 8223 1111