One of the few cocktails whose origin is known and universally agreed. This South East Asian cocktail was created by Ngiam Tong Boon at the Long Bar in Raffles Hotel Singapore in the early 20th century.
There are variations to the original recipe and indeed the cocktail is so popular that readymade versions are available all over the world; however, we’ve remained faithful to the original.
A taste of South East Asia with every sip.
- 2 measures Gin
- ½ measure Cherry (Brandy) Liqueur
- ¼ measure Bénédictine D.O.M. Liqueur
- ¼ measure Triple Sec
- 1 ½ measures pressed pineapple juice
- ½ measure freshly squeezed lime juice
- ¼ measure pomegranate (grenadine) syrup
- 2 dashes aromatic bitters
- Tonic water
- Orange slice and cherry (sail) to garnish
How to serve it
- In a mixing glass, add all the ingredients except soda water.
- Add plenty of ice and shake.
- Strain into a Sling glass filled with ice.
- Top with soda water and gently stir.
- Garnish with a orange and cherry (sail).