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.