Pour all ingredients into a cocktail shaker halfway filled with ice cubes. Shake well and strain into highball glass. Garnish with a pineapple wedge and maraschino cherry, and serve.

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The Singapore Sling is a cocktail that was invented by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore before 1915. Recipes published in articles about Raffles Hotel prior to the 1970s are significantly different from current recipes, and "Singapore Slings" drunk in Singapore at large deviate from the recipe used at Raffles Hotel. The original recipe used Gin, Cherry Heering, Benedictine, and most importantly, fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top. Most recipes substitute fresh juice with bottled pineapple juice; club soda has to be added for foam. The hotel's recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum. The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon's nephew. Toda...

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