1 part of gin Bombay Sapphire
1/3 part of Bénédictine
1/3 part of cherry brandy
1/3 part of orange triple sec
1/3 part of freshly squeezed lime juice
5 ml grenadine
3 parts 1/2 of freshly pressed pineapple juice
4 dashes Angostura bitters
Assemble all the ingredients in the shaker with ice. Shake and double strain into the glass filled with ice cubes and garnish.
Pineapple wedge and cocktail cherry
This contemporary version, sweeter and fruitier, was made to a recipe suggested by a client in 1939. It is still served today at the Raffles hotel.
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