The Singapore Sling blends gin, cherry brandy, and sweet juices—high alcohol and sugar that raise uric acid. Unsafe for gout.
The Singapore Sling is a classic cocktail usually built with gin, cherry brandy, Bénédictine, grenadine, pineapple juice, and lime juice, topped with soda. A typical serving delivers about 22.3 g of pure alcohol—around 1.6 standard drinks—at roughly 15% ABV [1], and sugar content can reach 30 g per cocktail [2]. Carbohydrates range from about 12 g to 37 g depending on the recipe and liqueur used [2][3].
For people with gout, this drink stacks two major risks. The alcohol—chiefly gin and cherry brandy—raises uric acid by accelerating purine breakdown and impairing uric acid excretion. Meanwhile, grenadine, cherry brandy, and pineapple juice contribute considerable fructose and added sugar, which elevate uric acid independently. The combination can sharply increase flare risk, especially in those with poorly controlled uric acid.
Avoid the Singapore Sling during flares or when uric acid is high. If a special occasion calls for a cocktail, choose a smaller half-portion with extra sparkling water, skip grenadine, and drink plenty of water. Never treat this as a daily drink—alcohol and sugar together make it one of the least gout-friendly cocktail choices.
AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.