A spicy and tropical brandy cocktail, the East India seems to hint at colonial drinks of the broader British Empire. Really, though, I think that it is a pre-tiki cocktail because of its use of triple sec, pineapple juice and Angostura bitters. This combination is really different and strikes the drinker as exotic, not at all colonial American. But of course, all of these ingredients would have been available in the Caribbean, though not so much in East India.
- 2 oz. brandy
- 3/4 oz. triple sec (Luxardo Triplum)
- 3/4 oz. pineapple juice
- 2 dashes Angostura bitters
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.
No comments:
Post a Comment
Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com