- Gin30 ml
- Cherry liqueurSangue Morlacco15 ml
- Cointreau7.5 ml
- BénédictineD.O.M.7.5 ml
- Pineapple juice120 ml
- Lime juice15 ml
- Grenadine10 ml
- Angostura bitters1 dash
Method
Pour all the ingredients into a shaker filled with ice cubes and shake well. Strain into a hurricane glass.
Garnish
Pineapple and a maraschino cherry.
History
According to the most often told version, it was created in 1915 by Ngiam Tong Boon, bartender at the Long Bar of the Raffles Hotel in Singapore, and made to look like fruit juice so that women could drink it in public. The date is contested (historian David Wondrich places the creation in the 1890s, with no connection to Raffles until the 1920s), and the original recipe was lost after the 1930s, when the hotel stopped serving the drink.
Sources: official IBA spec and Wikipedia.
Flavor
· ·
Pairs with
seafood · bar snacks and charcuterie
Fruity, it contrasts with salty and spicy food.
In the Bottle Catalog
Bénédictine · Cointreau · Bombay Sapphire · Seagers · Tanqueray · Grenadine