The Singapore Sling combines gin, Grand Marnier, cherry liqueur, herbal liqueur (often Benedictine), pineapple, lime, bitters and club soda. It was first created in the early 20th century at Long Bar in the Raffles hotel in Singapore. The original recipe is attributed to Raffles bartender Ngiam Tong Boon and is a variant on the Gin Sling, a type of single-serving punch. The earliest published version of the recipe appeared in “The Savoy Cocktail Book,” a 1930 classic written by Harry Craddock. Subsequent recipes followed, and by 1948, David A. Embury states in his book “The Fine Art of Mixing Drinks” that no two published recipes for the Singapore Sling are the same.