East India Cocktail

, with brandy, bitters, curaçao and maraschino liqueurs, and raspberry syrup, was “a great favorite with the English living in the different parts of East India,” according to Harry Johnson, who included it in his 1882 Bartender’s Manual (what authority he had for that statement is unclear; his book marks the drink’s first known appearance in print). In the 1888 second edition of his book, he replaced the raspberry syrup with pineapple syrup, a variation that was widely, but not universally, accepted. By 1930, the recipe, as printed in the influential Savoy Cocktail Book, had evolved from an extra-“improved” brandy cocktail, with the classic combination of maraschino and curaçao, to a sort of tropical punch, with pineapple juice replacing pineapple syrup and no maraschino liqueur. While easier to procure, pineapple juice pales in comparison to syrup as a cognac modifier and transforms this noble old warrior into a flaccid boat drink. Advantage Johnson.

While not one of the superstars of the cocktail renaissance, the East India is nonetheless well regarded and has appeared on numerous contemporary cocktail lists.

*Recipe:* Combine 60 ml cognac, 7 ml pineapple gum syrup, 7 ml orange curaçao, 2 dashes of Angostura bitters (or Boker’s if available), and 2 dashes of maraschino liqueur; stir with ice and strain into a chilled cocktail glass. Garnish with a brandied cherry and a lemon twist.

See also cocktail; Craddock, Harry Lawson; and Johnson, Harry.

By: Jim MeehanSee also cocktail; Craddock, Harry Lawson;, Johnson, Harry.