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Pineapple syrup replaced the raspberry as early as 1888. Both Harry Johnson's 1888 and 1900 New & Improved Bartender's Manuals list pineapple syrup instead of raspberry. Trying to organize my cocktail recipes and the many East India variations is proving difficult. Thank you once again for your research!

After trying this recipe, it was my inspiration to make a different cocktail! I halved the cognac and added dark rum. I added creme de Pêche instead of pineapple sugar syrup and doubled the pineapple juice. Both drinks were great.

Nice drink. I added 0,5 cl pineapple shrub and two drops saline solution to balance it out. Now it’s even nicer.

Very nice. Didn’t have pineapple syrup so used syrup from stem ginger. Works well

The simplicity belies the potency of flavour. A small drink with a big kick! Didn’t have pineapple syrup but could have muddled a piece of mango in the shaker, following others’ lead. Next time!

Simon’s amounts are rather small (2.5 oz total) so I kept his 5:1:1 proportions while increasing amounts to 2.5 oz cognac, 0.5 oz orange liqueur, 0.5 oz pineapple juice and 3 dashes Angostura. No pineapple syrup so, following Morgan and Hinojos, I used 1 tsp mango puree, figuring it was closer in flavor to pineapple than passion fruit. No fresh pineapple so garnished with candied ginger on cocktail swords, which works quite well with the tropical flavors. Makes for a great, offbeat tiki drink.

Remade it, this time with a proper pineapple syrup plus pineapple juice and with Cognac. It is much more interesting, but 5 stars? Hmmm....

This is a perfect after-dinner cocktail. As I did not have pineapple syrup, took a hint from Sally Morgan and used Passion Fruit syrup. It was outstanding. You can still taste the cognac, but with a tropical/exotic flavour. Delightful.