This recipe, pictured second from left, was created at the Long Bar in the Raffles Hotel in Singapore about 1915 by bartender Ngiam Tong Boon. The recipe varies from book to book. Robin Kelly O'Conner, the Bordeaux wine expert, faxed the author this recipe from Raffles while staying there in 1990. He has never tasted a better version.
- 1 1/2 oz. gin
- 1/2 oz. Peter Herring Cherry Heering
- 1/4 oz. Cointreau
- 1/4 oz. Bénédictine
- 2 oz. pineapple juice
- Dash of Angostura bitters
- 2 dashes grenadine
- 1/2 oz. fresh lime juice
- Ice as needed
- Club soda as needed (optional)
- Orange slice for garnish
- Cherry for garnish
In a cocktail shaker, combine the gin, Cherry Heering, Cointreau, Bénédictine, pineapple juice, bitters, grenadine, lime juice and ice. Shake, then strain into a highball glass. Top with club soda. Garnish with the orange slice and cherry. Serves 1.
Note: All fruit punch-style drinks can be topped with soda as an option.
Adapted from The Craft of the Cocktail, by Dale DeGroff (Clarkson Potter, 2002).