Shake all the ingredients except the soda with ice and strain into a highball glass. Top with soda. Garnish with the orange slice and cherry. Note: All fruit punchstyle drinks can be topped with soda as an option.
Created at the Long Bar in the Raffes Hotel in Singapore about 1915 by bartender Ngiam Tong Boon. The recipe varies from book to book. Robin Kelly O'Connor, the Bordeaux wine expert, faxed me this recipe from Raffles while staying there in 1990. I've never tasted a better version.