East India No. 3
4.4 13 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and discard.
- 6 Garnish with skewered maraschino cherry.
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Flavour profile
23.9% alc./vol. · 1.5 standard drinks · 168 calories
History
Pineapple and rum add tropical notes to this brandy-laced, citrus cocktail.
This particular rendition of the East India Cocktail is adapted from the third of four recipes presented in Victor Bergeron's 1972 Trader Vic's Bartender's Guide, Revised. Aside from the "East India House" found in Charles H. Baker Jr.'s 1939 work, The Gentleman's Companion (which also incorporates pineapple syrup), this variant is noted as the earliest published instance of rum in an "East India" cocktail that has been identified. Significantly, this specific version was not featured in Bergeron's initial 1947 edition of the guide, which only included East India numbers one and two. Trader Vic's decision to include this rum-enhanced iteration of the East India, coupled with its subsequent selection by Stanley M. Jones for his 1977 publication, Jones' Complete Barguide, points to its considerable appeal throughout the 1970s. In contemporary bartending, Jim Meehan also advocated for the addition of a small amount of aged rum in his 2011 book, The PDT Cocktail Book, where he credited Harry Johnson's 1900 Bartender's Manual. However, Johnson's East India recipe contains no rum, and Meehan's version closely mirrors Trader Vic's East India No. 3. The listed recipes are: "EAST INDIA COCKTAIL – 1 1½ ounces brandy 3 dashes maraschino liqueur 3 dashes Angostura bitters 1 teaspoon curaçao 1 teaspoon raspberry syrup Shake with ice cubes. Strain into chilled cocktail glass. EAST INDIA COCKTAIL – 2 1½ ounces brandy ¼ ounce pineapple juice ¼ ounce curaçao 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. EAST INDIA COCKTAIL – 3 1½ ounces brandy ½ ounce pineapple juice ½ ounce curaçao 1 teaspoon Jamaica rm 1 dash bitters Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel, and a cherry. EAST INDIA COCKTAIL – 4 1¼ ounces French vermouth 1¼ ounces sweet sherry 1 dash orange bitters Shake with ice cubes. Strain into chilled cocktail glass. EAST INDIA COCKTAIL Cocktail Glass Shake 1-¾ oz brandy ¼ oz pineapple juice ¼ oz orange curacao 1 dash Angostura bitters (1/4 oz Jamaican rum optional) Lemon twist, Cherry Variation Stir 1-¼ oz brandy 1-¼ oz pineapple juice 1 dash Orange bitters EAST INDIA COCKTAIL 1.75 oz Martell V.S.O.P. Cognac .5 oz Marie Brizard Orange Curaçao .5 oz Pineapple Juice .25 oz Pampero Aniversario Rum 2 dashes House Orange Bitters Shake with ice and strain into chilled coupe Garnish with an orange twist Harry Johnson, Bartender's Manual, 1900"