East India No. 4
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East India No. 4
Glass:
Serve in a Coupe glass
| 1 1⁄2 oz | Lustau East India Solera Cream Sherry chilled |
| 1 1⁄2 oz | Strucchi Dry Vermouth chilled |
| 1 dash | Orange Bitters by Angostura |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
How to make:
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Cream sherry, Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Rich sherry and bone-dry vermouth balance each other to deliver a flavoursome aperitivo.
History:
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
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.
Nutrition:
One serving of East India No. 4 contains 122 calories
Alcohol content:
- 1 standard drinks
- 14.99% alc./vol. (29.97° proof)
- 13.5 grams of pure alcohol
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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