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This cocktail pre-dates Tiki, created sometime in the 1910’s at the legendary Raffle’s Hotel in Singapore by Ngiam Tong Boon. It has made its way on to tiki menus starting in the 1930’s with a version created by Don The Beachcomber.
I think this was secretly consumed during prohibition here in the states and definitely in other parts of the world. There are many variations of this fine cocktail. I went with the specs from @kingcocktl. This is one refreshing cocktail. Combination of cherry, pomegranate, fruit juices and botanicals from the Bénédictine and Gin. I’d be pounding these all night on repeal day… well I’d be trying every drink in the bar to celebrate! - Steve Cervantes
Photo by Elevated Craft Crew member, Steve Cervantes | Follow Steve on Instagram at: @s.cervantes
1 ½ oz. Gin
1 ½ oz. Pineapple Juice
½ oz. Lime Juice
½ oz. Grenadine
½ oz. Cherry Heering
¼ oz. Bénédictine
½ oz. Cointreau
1 Dash Angostura Bitters
Combine all ingredients (except soda water) in your Hybrid Cocktail Shaker and shake with ice.
Pour a couple of ounces of soda water into a Collins glass and pour the shaker contents into the glass.
Garnish with spanked mint, pineapple wedge, and a cherry.