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All cocktails East India No. 4

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East India No. 4

Aperitivo/aperitif

4.0 3 ratings

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Ingredients

1 1/2 oz Cream sherry
1 1/2 oz Dry vermouth
1 dash Orange bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

15.0% alc./vol. · 1 standard drink · 122 calories

History

Rich sherry and bone-dry vermouth are balanced to create a flavourful aperitivo.

Adapted from the last of four numbered East India recipes in Victor Bergeron's 1972 Trader Vic's Bartender's Guide, Revised. 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.