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Invented circa 1915 by bartender Ngiam Tong Boon at Singapore's Raffles Hotel, this sweet drink has become a beachside classic on strands worldwide.
Ingredients
- 2 oz. gin
- 2 oz. pineapple juice
- 3⁄4 oz. fresh lime juice
- 3⁄4 oz. Cherry Heering
- 2 tsp. Benedictine
- 2 tsp. Cointreau
- 2 dashes grenadine
- 1 dash Angostura bitters
- Soda water
- Mint leaves, to garnish
- Lemon slice, to garnish
Instructions
Step 1
Combine all ingredients in a cocktail shaker filled with ice. Shake until well chilled and strain into an ice-filled Collins glass. Fill the rest of the glass with soda water and garnish with lemon and mint to serve.
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