Singapore Sling with Gin and Cherry Liqueur

Chill four tall highball or hurricane glasses (at least 350 ml capacity) in the freezer for ten minutes, or fill them with ice and water, which you pour out before serving.

Juice a fresh lime to yield approximately 60 ml of juice and have it ready in a small measuring cup, so you have the precise amount of acidity on hand to balance the sweet liqueurs.

Into a large cocktail shaker filled halfway with ice, pour 120 ml of gin, 60 ml of Cherry Heering cherry liqueur, 30 ml of Cointreau and 30 ml of Bénédictine, measuring with a jigger for accuracy.

Add 480 ml of pineapple juice, 60 ml of fresh lime juice, 30 ml of grenadine syrup and four dashes of Angostura bitters directly into the shaker.

Seal the shaker tightly and shake vigorously for approximately fifteen seconds, until the outside of the shaker is frosted and the cocktail is perfectly combined, chilled and slightly frothy.

Fill the chilled glasses three-quarters full with fresh ice cubes so the cocktail stays cold even in warm weather and dilutes gradually.

Strain the cocktail evenly through a bar strainer (and a fine strainer if desired) into all four glasses, ensuring no small ice chips from the shaker remain.

Garnish each glass with a slice of fresh pineapple cut onto the rim and a maraschino cocktail cherry skewered on a cocktail pick, and serve immediately with a straw.