AuthorThe Cocktails Must FlowCategoryBenedictine, Cherry Liqueur, Grenadine, Lime Juice, London Dry Gin, Soda Water, Triple SecDifficultyBeginnerCreated by barman Ngiam Tong Boon, at the Raffles Hotel, Singapore, prior to 1915.
30 ml dry gin
15 ml cherry brandy
7.50 ml Benedictine D.O.M.
7.50 ml Cointreau Triple Sec
1 dash Angostura Aromatic Bitters
100 ml pineapple juice
15 ml freshly squeezed lime juice
7.50 ml grenadine
Soda water
1
Half-fill a cocktail shaker with ice.
2
Add all ingredients, except the soda water, and shake until well chilled.
3
Strain into an ice-filled sling glass.
4
Top with soda water.
[cocktail-ingredients]
Ingredients
30 ml dry gin
15 ml cherry brandy
7.50 ml Benedictine D.O.M.
7.50 ml Cointreau Triple Sec
1 dash Angostura Aromatic Bitters
100 ml pineapple juice
15 ml freshly squeezed lime juice
7.50 ml grenadine
Soda water
Directions
1
Half-fill a cocktail shaker with ice.
2
Add all ingredients, except the soda water, and shake until well chilled.
3
Strain into an ice-filled sling glass.
4
Top with soda water.