East India Cocktail
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
62
Fill the glass with shaved ice;
1
tea-spoon
Curaçao (red)
Ingredient: Curaçao (red)
Substitution: bitter Substitution: orange Substitution: orange bitters
1
tea-spoon
pineapple syrup
Ingredient: pineapple syrup
What it is: SyrupFruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.
2
to 3
dash
Boker's bitters
Ingredient: Boker's bitters
What it is: BittersBrand 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: maraschino
What it is: LiqueurBittersweet, 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: brandy
What it is: BrandyBrandy (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.
