East India Cocktail
Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 62Fill the glass with shaved ice;
1 tea-spoon Curaçao (red)
1 tea-spoon pineapple syrup
Ingredient: pineapple syrupWhat it is: Syrup
Fruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.
2 to 3 dash Boker's bitters
Ingredient: Boker's bittersWhat it is: Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
2 dash maraschino
Ingredient: maraschinoWhat it is: Liqueur
Bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).
1 wine-glass brandy(Use a large bar glass.)
Ingredient: brandyWhat it is: Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
Stir up with a spoon, strain into a cocktail glass, twist a piece of lemon peel on top and serve.
This drink is a great favorite with the English living in the different parts of East India.