This recipe was first published as part of our cocktail history feature on The Singapore Sling.
Recipe based on suggestions from Martin Cate and Jeff Berry.
60ml Gin
20ml Cherry brandy
15ml Benedictine
5ml Cognac (optional)
25ml Lime juice
1ds Angostura bitters
1ds Orange bitters
Generous splash of soda water
Shake everything except the soda water over ice. Strain into an ice-filled highball glass and top off with a generous splash of soda water. Garnish with a lime wheel and cherry.
