East India Cocktail
The name congers images of world-trade, opium wars, rebellion, and nights on the high seas. Those were the days... The East India Cocktail appeared in Harry Johnson's Bartender's Manual in 1882. This version is Brandy based as well with the addition of aged Rum. It's a fine drink and one that can easily be batched and served at your next party.
1 1/2 oz. Brandy (American, Cognac, Jerez, it's your choice)
1/2 oz. Aged, Dark Rum
1/2 oz. Orange liqueur
1/2 oz. Berry Liqueur (use your favorite)
a dash or two of bitters
This cocktail can be enjoyed at any occasion but I like it when there is at least a bit of a chill in the air.
Add all ingredients along with a handful of ice to a mixing glass. Stir, don't shake, for a good 10 count and then strain the drink into a chilled coupe glass. Garnish with a brandied cherry.
There are many variation of this classic cocktail. Many versions use pineapple juice, which is most often coming from a can. This is done as a substitute to the pineapple syrup used in the early versions of this drink.
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