This extravagant cocktail was developed in 1915 by a bartender at the famous Raffles Hotel in Singapore. Scribbled notes for the original recipe are still on display today at the Raffles Hotel Museum.

Serves
1

Preparation

5min

Skill level

Easy
By
Average: 3.4 (15 votes)
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Ingredients

  • 30 ml gin
  • 15 ml cherry brandy (liquor)
  • 10 ml Cointreau
  • 10 ml Dom Benedictine
  • 15 ml fresh lime juice
  • 30 ml fresh pineapple juice
  • 5 ml grenadine
  • 2 dashes of bitters
  • pineapple wedge, to garnish
  • cherry, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place all ingredients in a cocktail shaker. Add ice and shake thoroughly.

Strain into a highball glass filled with ice.

Add straws and pineapple wedge and cherry to garnish. Perfecto.