Classic Mixology: Cocktail & Mixed Drink Recipes

East India Cocktail

Fill the glass with shaved ice;
1 tea-spoon Curaçao (red)

Ingredient: Curaçao (red)

Substitution:  bitter Substitution:  orange Substitution:  orange bitters

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1 tea-spoon pineapple syrup

Ingredient: pineapple syrup

What it is:  Syrup
Fruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.

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2 to 3 dash Boker's bitters

Ingredient: Boker's bitters

What 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.

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2 dash maraschino

Ingredient: maraschino

What 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).

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1 wine-glass brandy

Ingredient: brandy

What 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.

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(Use a large bar glass.)

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.