Recipes

Classic Recipe No. 90 —

East India

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.

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