First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.
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Abe Vucekovich's East India Cocktail Recipe
Ingredients
- 2-3 dashes Angostura Bitters
- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)
- ¼ ounce Luxardo Maraschino Liqueur
- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao
- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy
- Garnish: pineapple wedge and skewered cherry
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled and strain into a rocks glass over a large cube of ice.
3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.
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