This recipe was first published as part of our cocktail history feature on The Singapore Sling.

Recipe courtesy of Ted Haigh’s Vintage Spirits and Forgotten Cocktails.

60ml Gin
22.5ml Cherry brandy
7.5ml Benedictine
7.5ml Cointreau
7.5ml Grenadine
60ml Pineapple juice
25ml Lime juice
1ds Angostura bitters
Splash of soda water

Shake everything except the soda water over ice. Strain into a hurricane glass, add ice to nearly fill the glass, and top with soda water. Garnish with a slice of pineapple and a cherry. Serve with a straw.