The Mandarin term “新加坡司令” is a transliteration of the English term “Singapore Sling”.

The Singapore Sling was invented in 1915 by Ngiam Tong Boon, a Hainanese bartender at the Raffles Hotel’s Long Bar. The cocktail was initially invented for women, and allowed women to drink in public. To make the cocktail, gin is first added as the base, followed by cherry brandy, pineapple juice, lime juice, Cointreau, Benedictine DOM, grenadine and Angostura Bitters. The mixture is then poured into a shaker and shaken gently, before being poured into a cocktail glass, and garnished with pineapple and cherries.

In 2015, to commemorate the 100th anniversary of the birth of the Singapore Sling, Raffles Hotel held a series of celebrations, which includes a Singapore Sling Master Class that revealed the drink’s secret recipe.

In 2018, after the re-opening of the historic Long Bar, the Singapore Sling was updated with new ingredients and a taste that is less sweet. Instead of Gordon's Gin, the hotel now uses Widges, a London Dry Gin. The hotel also worked with Jason Crawley, the founder of Crawley’s syrup, to create a custom-made grenadine syrup.

Today, the Singapore Sling sold in the Raffles Hotel’s Long Bar is shaken with a Sling Shaker custom-made in Australia.