Introduction
Recipe adapted by Dale DeGroff from the cocktail created at the beginning of the 20th century by Ngiam Tong Boon, at the Long Bar, Raffles Hotel, Singapore.
Tasting tips
- in a shaker
- ice cubes
- highball
- cherry / pineapple wedge
Cocktail preparation
- 1/5 Pour the ingredients into a shaker
- 2/5 Fill the shaker to 2/3 with ice cubes
- 3/5 Shake vigorously for 7-10 seconds
- 4/5 Strain into a glass filled with ice
- 5/5 Garnish & serve
Utilisation
VEGAN GLUTEN-FREEIngredients
Cocktail
Cocktails
Gin
45 1,52 ml oz
Cherry Brandy
Around x46
15 0,51 ml oz
Triple Sec
Around x140
5 0,17 ml oz
Benedictine Liqueur
5 0,17 ml oz
Pineapple juice
45 1,52 ml oz
Lime juice
15 0,51 ml oz
Grenadine Syrup
Around x200
1 1 bsp bsp
Aromatic bitters
1 1 traits traits
