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All cocktails East India No.2

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East India No.2

After dinner/digestif · Classic/vintage · Hall of Fame and must know/try

4.0 104 ratings

Ingredients

2 oz Cognac (brandy)
1/4 oz Orange Curaçao
1/6 oz Pineapple syrup
1/12 oz Maraschino liqueur
1/6 oz Chilled water
8 drop Boker's style bitters

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of pineapple wedge.

Method

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

Garnish

  1. 5 Garnish with pineapple wedge on rim.

Flavour profile

25.6% alc./vol. · 1.6 standard drinks · 180 calories

History

The bitters are crucial for balancing this after-dinner brandy and pineapple cocktail.

The East India No. 1 traditionally features raspberry syrup, whereas the East India No. 2 typically incorporates pineapple syrup, or occasionally pineapple juice. The initial East India recipe, the No. 1, which specifies raspberry syrup, can be found in Harry Johnson's 1882 *New and Improved Bartender's Manual*. Harry Johnson is also credited with documenting the first use of pineapple syrup in his revised East India recipe, published in his 1888 *New and Improved Bartender's Manual*. Subsequently, the inclusion of pineapple syrup in an East India cocktail received endorsement in publications like Robert Vermeire's 1922 *Cocktails: How to Mix Them*, Frank Meier's 1936 *The Artistry of Mixing Drinks*, and Harry MacElhone's 1923 *Harry of Ciros ABC of Mixing Cocktails*. These versions largely mirrored Harry Johnson's 1888 recipe, with MacElhone explicitly attributing his recipe to Johnson. Harry Craddock's significant 1930 *The Savoy Cocktail Book* specified pineapple juice instead of pineapple syrup, a substitution that reappeared in later cocktail guides, notably William James "Billy" Tarling's 1937 *Café Royal Cocktail Book*. To acknowledge these variations, the cocktail presented here incorporates both pineapple juice and syrup. "175. EAST INDIA COCKTAIL.\n(Use a large bar glass.)\nFill the glass with shaved ice;\n1 tea-spoonful of raspberry syrup;\n1 tea-spoonful of Curaçoa (red);\n2 or 3 dashes of Bitters (Angostura);\n2 dashes of Maraschino;\n1 wine glass full of brandy;\nstir up with a spoon, strain into a cocktail glass, and twist a piece of lemon peel on top, and serve." "119. EAST INDIA COCKTAIL.\n(Use a large bar glass.)\nFill the glass with shaved ice;\n1 tea-spoonful of Curaçoa (red);\n1 tea-spoonful of Pineapple syrup;\n2 or 3 dashes of Bitters (Boker's genuine only);\n2 dashes of Maraschino;\n1 wine glass full of Brandy;\nstir up with a spoon, strain into a cocktail glass, twist a piece of lemon peel on top and serve.\nThis drink is a great favorite with the English living in the different parts of East India." "75. East India Cocktail.\n1 teaspoonful of Curaçao, 1 teaspoonful of Pineapple Syrup, 2 dashes Angostura Bitters, ⅔ Brandy.\nStir up with a spoon, strain into a cocktail glass, serve with a cherry.\n(Recipe by Harry Johnson, of New Orleans.)" "EAST INDIA COCKTAIL.\n1/8 Pineapple Juice.\n1/8 Orange Curaçao.\n1 Dash Angostura Bitters.\n¾ Brandy.\nStir well and strain into cocktail glass."

Created by Harry MacElhone