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Choosing between cocktail options at a bar can often be confusing, particularly when the choices are similar or belong to the same category. This is frequently the case with the gin sling and the Singapore sling.

Though both cocktails use gin as their primary spirit and follow a basic recipe structure, they diverge significantly in their mixtures. A typical sling formula combines a base spirit such as gin, brandy, whiskey, or rum with fresh lemon juice and simple syrup or sugar, shaken together and topped with soda water, exemplified by the traditional gin sling.

The Singapore Sling opts for a fruitier blend, incorporating cherry brandy, pineapple, and lime juice, along with other liqueurs like Cointreau and Benedictine. It is the only one of the two to include aromatic bitters and has a notably sweeter taste due to other components like grenadine syrup, giving it a distinct pink color, unlike the clear appearance of a perfect gin and tonic. Additionally, the garnishing differs; the gin sling usually garnished simply with a lemon or lime, whereas the Singapore Sling might be adorned with a variety of fruits, sometimes including pineapple and cherry.

This basic understanding may help you decide on your order, but you might still encounter some variations within the same drink, especially with the Singapore Sling. This cocktail is believed to have evolved from the gin sling, created in the early 20th century in Singapore at the Raffles Hotel. Like many cocktail histories, the details of its invention and changes are debated, particularly its ingredients and proportions. In his 1948 cocktail book “The Fine Art of Mixing Drinks,” author David A. Embury stated, “Of all the recipes published for this drink, I have never seen any two that were alike.”

While many variations are subtle (often, the differences are in the ratio or the quantity of a particular ingredient from one bar to another), some are more distinct. For example, the well-known San Francisco bar Smuggler’s Cove takes a unique approach by leaving out the pineapple juice and Cointreau, instead opting for orange bitters. Meanwhile, some versions simplify the Singapore Sling considerably, using just gin, Benedictine, cherry liqueur, and soda water, resulting in a drier beverage. With this in mind, if you decide to make slings at home, you’ll be part of a crowd customizing drinks to their taste.

Making your own sling includes you in a centuries-old tradition, dating back to the 1700s when they were made with a spicy edge, often from nutmeg. The term derives not from a bartender quickly mixing drinks but from the German word schlingen, meaning “to swallow,” likely due to its easy drinkability. Slings can be served hot, similar to a classic hot toddy, and there’s even a specific sling glass, which is tall and footed.

Today, you can freely and easily craft slings; they are straightforward to adapt, given their basic formula. With the classic gin sling, you might use an infused syrup or a flavored spirit, replace the soda water with ginger ale or a flavorful seltzer (or add a hard seltzer), swap lemon juice for grapefruit or another citrus, and add herbs like basil or mint for aroma, flavor, and visual appeal. For those looking to put a personal twist on a Singapore Sling, consider using extra imaginative elements like substituting grenadine for Thai basil syrup, or pineapple for lychee or rhubarb. Whichever direction you go, these drinks remain iconic in their deliciousness.

Read the original article on The Daily Meal.