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East India No. 3

Name: East India No. 3
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 5 ml Aged Jamaican rum; 15 ml Orange Curaçao; 15 ml Pineapple juice; 1 dash Aromatic bitters

Difford’s Guide

Discerning Drinkers (12)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Cognac (brandy)
¹⁄₆ fl oz	Crossfire Hurricane Jamaican Rum
¹⁄₂ fl oz	Ferrand Dry Curaçao liqueur
¹⁄₂ fl oz	Pineapple juice
1 dash	Angostura Aromatic Bitters

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.

Method

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.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of East India No. 3 contains 168 calories

Alcohol content:

1.5 standard drinks
23.93% alc./vol. (47.86° proof)
20.6 grams of pure alcohol

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
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.
Victor Bergeron, Trader Vic's Bartender's Guide, Revised, 1972

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
Stanley M. Jones, Jones' Complete Barguide, 1977

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
Jim Meehan, The PDT Cocktail Book, 2011

Review

Pineapple and a splash of rum add to the tropical notes in this brandy-laced, citrusy cocktail.

Variations/similar cocktails

East India House
East India No. 1
East India No. 2
East India No. 4
East Indian

Ferrand Dry Curacao 750ml - makes 50 cocktails
$34.99 $0.70 per cocktail Ferrand Dry Curacao image

Angostura Aromatic Bitters 120ml - makes 384 cocktails
$13.99 $0.04 per cocktail Angostura Aromatic Bitters image

$0.74 per cocktail*

Makes a minimum of 50 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Chris Brislawn 44w

"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."
Nor is it in Vic's 1946 "Book of Food & Drink," which has no East India drinks.
And if you're only putting 1 tsp of Jamaican rum in it, you might as well do it right, which is why I went with Smith & Cross.

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