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.
- 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
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.
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.