Think mys­te­ri­ous new reli­gions and per­plex­ing cul­tures in far away lands and you’re almost there. This clas­sic cock­tail is named after the “East India” region which was orig­i­nally com­posed of not only India, but also Burma, Malaya, Sin­ga­pore and a hand­ful of British colonies. You’ll find the orig­i­nal East India Cock­tail recipe was first pub­lished in 1882. It was Harry Johnson’s recipe book, New and Improved Bartender’s Man­ual, that brought us this blend of inter­na­tional spir­its from the hub of trade. For our pur­poses I’ve made a few adjust­ments. There are plenty of ways to make this clas­sic. This is the way I like to make it.

The East India Cocktail

• 2 1/2 oz Gran Duque de Alba Brandy
• 1/2 oz house made rasp­berry syrup
• 1/4 oz Grand Marnier
• 1/4 oz Luxardo Maraschino Liqueur
• 2 dashes Bok­ers Bit­ters (Angos­tura or Peychuad’s will work)
• Gar­nish with a cherry and a flamed orange peel. Toss the peel after flamed.

This cock­tail can be stirred or shaken. I choose to stir. Add all ingre­di­ents in a mix­ing glass and stir with ice. Strain into a chilled cock­tail glass. Gar­nish with a cherry. I also like the addi­tion of a flamed orange peel to pick up the orange fla­vors in the Grand Marnier. Toss the peel after you flame and rub the rim of the cock­tail glass with the peel.