East India No. 3
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East India No. 3
Glass:
Serve in a Coupe glass
| 1 1⁄2 oz | Cognac (brandy) |
| 1⁄6 oz | Jamaican-style aged blended rum with funk |
| 1⁄2 oz | Orange Curaçao liqueur |
| 1⁄2 oz | Pineapple juice |
| 1 dash | Angostura Aromatic Bitters |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with skewered maraschino cherry.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Pineapple and a splash of rum add to the tropical notes in this brandy-laced, citrusy cocktail.
History:
Adapted from the third of four recipes for the East India Cocktail in Victor Bergeron's 1972 Trader Vic's Bartender's Guide, Revised. Apart from the "East India House" in Charles H. Baker Jr.'s 1939 The Gentleman's Companion, (which also includes pineapple syrup,) this is the first published use of rum in a "East India" I know of, and, tellingly, this version doesn't feature in the first 1947 edition of Bergeron's guide, which only has East India numbers one and two.
Trader Vic's inclusion of this rum-enhanced version of the East India, and its selection by Stanley M. Jones for his 1977 book Jones' Complete Barguide, suggest its popularity in the 1970s.
In the modern bartending age, Jim Meehan also promoted the addition of a little aged rum in his 2011 The PDT Cocktail Book where he credits Harry Johnson's 1900 Bartender's Manual. However, there is no rum in Johnson's East India recipe, and Meehan's recipe is essentially Trader Vic's East India No. 3.
EAST INDIA COCKTAIL – 1
Victor Bergeron, Trader Vic's Bartender's Guide, Revised, 1972
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
Stanley M. Jones, Jones' Complete Barguide, 1977
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
Jim Meehan, The PDT Cocktail Book, 2011
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
Nutrition:
One serving of East India No. 3 contains 168 calories
Alcohol content:
- 1.4 standard drinks
- 23.93% alc./vol. (47.86° proof)
- 19.2 grams of pure alcohol
- More Fruity (e.g. Pornstar Martini) cocktails
- More Nightcap/sipping cocktails
- More Tiki/tropical cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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East India No. 4
Brandy
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