Fill a shaker with ice cubes. Add gin, cherry liqueur, triple sec, benedictine dom, lemon juice, simple syrup, pineapple juice and bitter. Shake and strain into a highball glass. Top up with soda water. Garnish with pineapple and a cherry.
The Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore. 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.