A pink, fragrant gin highball, shaken frothy and served tall over ice, where cherry liqueur, Bénédictine and a long pour of pineapple juice wrap the botanicals in tropical fruit. Lime, Cointreau and a touch of grenadine knit it all together while Angostura sharpens the finish — fruit juice with a backbone, and deceptively easygoing for it.
Garnish: Pineapple Wedge, Maraschino Cherry
Shaken · Hurricane · On the Rocks
add
Add gin, cherry liqueur, Cointreau, Bénédictine, pineapple juice, lime juice, grenadine, and Angostura bitters to a shaker.
shake
Fill with ice cubes and shake well until chilled and frothy from the pineapple juice.
strain
Strain into an ice-filled Hurricane glass.
garnish
Garnish with a pineapple wedge and a maraschino cherry.
Its creator is Ngiam Tong Boon, who tended the Long Bar at Singapore's Raffles Hotel and is said to have worked it up around 1915 as the house take on a gin sling. By 1930, Craddock's Savoy Cocktail Book was printing a leaner Singapore Sling of lemon juice, dry gin and cherry brandy, shaken and lengthened with soda. The fuller, pineapple-heavy version is the one the IBA now lists as its official recipe, poured into a Hurricane glass and finished with a wedge of pineapple and a maraschino cherry.