East India Cocktail – Bar-Vademecum

This cocktail was a very popular drink among the English living in the East Indies at the end of the 19th century. It is an absolute classic and has lost none of its fascination today. If you take a closer look at it and its history of development, exciting questions can be asked that lead to interesting answers.

65 ml Pierre Ferrand 1840 cognac
7,5 ml D’Arbo raspberry syrup
5 ml Pierre Ferrand curaçao
1,25 ml Schladerer maraschino
1 Dash Dead Rabbit Orinoco bitters

Preparation: stirred.

Alternatively and currently preferred by us:

60 ml Delord XO Armagnac
5 ml Freimeister Himbeere
5 ml Curaçao maison *
5 ml Maraschino maison *
2 Dash Dead Rabbit Orinoco Bitters
2,5 ml water *

Preparation: 3 ice cubes, put for 2 minutes (do not stir).
* Note: The water is necessary to open up the flavours.
Maraschino maison: 16 g sugar dissolved in 50 ml Humbel No. 4 Schattenmorelle.
Curaçao maison: 16 g sugar dissolved in 50 ml Hiebl Bitterorangengeist (bitter orange eau de vie).

One of the questions of faith in this drink is whether to use raspberry or pineapple syrup. Pineapple syrup is predominantly mentioned in the recipes. However, it is interesting to look at the changes and weightings in this regard over time:

East India Cocktail - Raspberry and pineapple in comparison. — East India Cocktail – Raspberry and pineapple in comparison.

Interesting is the “neglect” of the drink in later years, when sometimes syrup was dispensed entirely, or orgeat, banana, grenadine or grape syrup was used – we have shown this in the diagram as “Other”. But let’s just ignore these deviations as curiosities.

It is noticeable that in the oldest recipes, raspberries are preferred, but they are increasingly being replaced by pineapple. The alternative use of pineapple or raspberry is less surprising than it first appears. An analysis of the aromas shows that the smell of pineapple is essentially defined by geranium and rose-like aromas and is closely related to that of raspberries through the rose-like aromas. A substitution of pineapple by raspberry is therefore obvious. ^[1]

There is no clear answer as to which of the two ingredients is the original. The first recipe from 1882 by Harry Johnson uses raspberry syrup, but in his new edition from 1888 he already changes this to pineapple syrup. He also tells us that this cocktail is a popular drink among the English living in the various parts of the East Indies. The term East India refers to a large region in Asia, consisting of the Indian subcontinent and the East Indies. However, since a reference is made to the English, it is more likely that the obsolete name for British India, which existed between 1858 and 1947, was meant. ^[2] The pineapple itself originates from South America and was already cultivated in pre-Columbian times over large parts of South America up to Mexico. Christopher Columbus “discovered” it in 1493 during his second voyage to Guadeloupe. It was further spread by the Portuguese, who brought it to India around 1550. By the end of the 16th century, it was cultivated in almost all tropical regions. It was grown in glass houses in the 18th and 19th centuries, especially in England and France; it was extremely expensive and reserved for the upper classes for a long time. ^[3]

Unfortunately, we do not know who invented the cocktail. Although it is first described by Harry Johnson in 1882, his reference in 1888 to this being a favourite cocktail among the English in the East Indies suggests that it almost certainly originated there.

However, some sources say that the cocktail was invented at the East India Club in London in the middle of the 19th century. The members of this club were servants of the British East India Company and officers of the British Army who had returned from the East Indies. We are not in a position to answer whether this is true or whether it should be relegated to the realm of legend. It should also be taken into account that the British East India Company only existed until 1858. It is surprising that a drink said to have been developed in London only appears in a London bar book in 1896, 14 years after it was first mentioned in an American book. ^[5] ^[6]

We therefore assume that the cocktail originated in the East Indies. If we accept this view, pineapple syrup is the original ingredient. As pineapple was difficult to obtain outside the tropics and expensive, an alternative was sought. Because of the aromatic relationship, raspberry syrup was the obvious choice. Personally, we prefer raspberry.

We would like to dedicate another analysis to the bitters used. For the most part, Angostura Bitters are specified. At this point, however, we would like to ask what was really meant by “Angostura Bitters” in the historical recipes. Was it really what we understand today as Angostura Bitters? These take their name from the city of Angostura, but not from the ingredients. There were other “Angostura Bitters” in historical times that derived their name from the ingredient used, namely Angostura bark. With the change in trademark law in 1905, it became possible for the trademark owner of “Angostura Bitters” that Angostura Bitters, which contained Angostura bark and had therefore always been called Angostura Bitters, were no longer allowed to use this name. For example, “Abbott’s Angostura Bitters” became “Abbott’s Bitters”. ^[4] We therefore do not know for sure whether the recipes before this time meant Angostura bitters from the company of the same name or bitters made from Angostura bark. In any case, it is interesting to note that James Maloney explicitly requested “Angostura bark bitters” in 1900 and John H. Considine explicitly requested Abbott’s bitters in 1912. We went into more detail about this in our post on Angostura bitters and Angostura bark bitters.

It was interesting for us to try a bitter based on angostura bark in this context. We used the Dead Rabbit Orinoco bitters. These harmonise perfectly with the cocktail. With the Angostura bitters from Angostura, the result is not a bad drink; with Dr. Adam Elmegirab’s Boker’s bitters, however, we were more convinced by the result, and these are, after all, also suggested by Harry Johnsson when the recipe was first published. However, the Dead Rabbit Orinoco bitters, also by Dr. Adam Elmegirab, gave the best result.

As already mentioned, the name of the cocktail derives from the fact that the drink was popular with the English in the East Indies. Occasionally, different names are used. In 1896 it is called “East Indian” for the first time, in 1921 “India Cocktail”, in 1939 “East India House Cocktail”. In 1930, the “East Indian” is prepared with French vermouth and sherry for the first time and is thus a different drink. In 1939, this version made with vermouth and sherry is then also called “East India”. Nevertheless, these variations are the exception.

Sources

http://blog.foodpairing.com/2015/02/pineapple-fresh/: Pairing with pineapple (fresh). Von Bernard Lahousse, 2. February 2015.
https://de.wikipedia.org/wiki/Ostindien: Ostindien.
https://de.wikipedia.org/wiki/Ananas: Ananas.
http://abbottsbitters.com/about-abbotts-bitters: About Abbott’s Bitters.
http://australianbartender.com.au/2013/02/08/classic-east-india-cocktail/: Classic: East India Cocktail. Von Simon McGoram, 8. February 2013.
https://de.wikipedia.org/wiki/Britische_Ostindien-Kompanie: Britische Ostindien-Kompanie.

Historical recipes

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 69. East India Cocktail.

(Use a large bar glass.)
Fill the glass with shaved ice;
1 tea-spoon of raspberry syrup;
1 tea-spoon of Curacao (red);
2 or 3 dashes of bitters (Angostura);
2 dashes of Marachino;
1 wine glass of brandy;
stir up with a spoon, strain into a cocktail glass, and
twist a piece of lemon peel on top, and serve.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 151. East India Cocktail.

(Gebrauche ein grosses Barglas.)
Fülle das Glas mit feinzerschlagenem Eis;
1 Theelöffel voll Himbeersaft;
1 Theelöffel voll Curacao (roth);
2 oder 3 dashes Angostura Bitters;
1 Weinglas Cognac;
mische dieses gut mit einem Barlöffel, siebe es in ein
Fancy Cocktail-Glas, füge ein kleines Stück Citronen-
schale zu und servire es.

1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 8. East India Cocktail

Fill the glass with fine ice;
1 teaspoonful of raspberry syrup; 1 teaspoonful of Curacoa; 2
or 3 dashes of bitters; 2 dashes of Maraschino; 1 wine glass
of brandy; stir up with a spoon, strain into a cocktail glass
and twist a piece of lemon peel on top. (Use large bar
glass.)

1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 19. East India Cocktail.

(A large bar glass.)
1 tea-spoon raspberry syrup.
1 tea-spoon Curacoa (red),
2 or 3 dashes Angostura bitters.
2 or 3 dashes Maraschino.
1 wine glass brandy.
Stir well; strain into a cocktail glass. Twisting a
piece of lemon peel on top, serve.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 62. East India Cocktail.

(Use a large bar glass.)
Fill the glass with shaved ice;
1 tea-spoonful of Curaçoa (red);
1 tea-spoonful of Pineapple syrup;
2 or 3 dashes of Bitters (Boker’s genuine only);
2 dashes of Maraschino;
1 wine glass full of Brandy ;
stir up with a spoon, strain into a cocktail glass,
twist a piece of lemon peel on top and serve.
This drink is a great favorite with the English
living in the different parts of East India.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 168. East India Cocktail.

(Gebrauche ein grosses Barglas.)
Fülle das Glas mit zerschlagenem Eis;
1 Theelöffel Curaçoa (roth);
1 Theelöffel Ananas Syrup;
2 oder 3 dashes Bitters; (Boker’s genuine only)
2 dashes Maraschino;
1 Weinglas Brandy;
mische dieses gut mit einem Barlöffel, seihe dieses
in ein fancy Cocktailglas, füge ein kleines Stück
Citronenschale hinzu, und servire.

1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 11. East India Cocktail.

(Use a large bar glass.)
Fill the glass with shaved ice.
1 tea-spoonful of Curacoa (red).
1 tea-spoonful of Pineapple Syrup.
2 or 3 dashes of Bitters.
2 dashes of Maraschino.
1 wine glassful of Brandy.
Stir up with a spoon, strain into a cocktail glass, twist a piece
of lemon peel on top, and serve.

1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 18. East India Cocktail.

(Use large bar glass.)
Fill the glass 3/4 full of fine ice.
3 dashes of raspberry syrup
2 dashes of Caroni Bitters.
2 dashes of red curacoa.
2 dashes of maraschino.
1 wine glass of brandy.
Mix well, strain into a cocktail glass, add
a bit of twisted lemon peel. A dash of cham-
pagne improves this drink.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 25. East Indian.

Put into a small tumbler sufficient pounded
ice to three parts fill; add thirty drops of
maraschino, one teaspoonful of pine-apple syrup,
thirty drops of curaçoa, six drops of Angos-
tura bitters, one wineglassful of brandy; stir
well. Serve with a piece of lemon-peel on
top.

1896 Louis Fouquet: Bariana. Seite 21. East India Cocktail.

VERRE D.
Prendre le verre à mélange A, glace en petits morceaux,
une cuillerée à café de curaçao, de sirop d’ananas et de ma-
rusquin, 3 traits d’angostura, finir avec cognac Curlier, agiter.
passer, verser, zeste de citron et servir.

1898 Anonymus: Anleitung zur Bereitung Amerikanischer Eis-Getränke. Seite 10. East lndia-Cocktail.

Fülle das Glas mit zerschlagenem Eis, 1 Theelöffel
Curaçao (rot), 1 Theelöffel Ananas-Syrup, etwas
Bítters (siehe Seite 39), etwas Maraschino, 1 Weinglas
Brandy (Cognac) (siehe Seite 39); mische dies gut und
seihe es in ein feines Glas, füge auch ein kleines Stück-
chen Citronenschale hinzu und serviere.

1899 Niels Larsen: Les Boissons Américaines. Seite 2. East India Cocktail.

[à préparer dans un grand gobelet]
Remplissez à moitié de glace pilée. Ajoutez:
1 cuiller à café de sirop de framboises;
1 — — curaçao;
6 gouttes d’angostura;
6 — marasquin;
1 verreà madère de cognac.
Mélangez bien le tout et passez dans un verre à
cocktail. Ajoutez un zeste de citron pressé et ser-
vez avec de petites pailles.

1900 Frank Newman: American-Bar. Seite 15. East Indian Cocktail.

Verre n^o 5.
Prendre un verre à mélange n^o 1, quatre ou cinq petits
morceaux de glace:
2 traits d’angostura,
6 traits de curaçao,
1 cuillerée à café sirop d’orgeat.
Finir avec cognac; remuer, passer, verser, servir.

1900 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 187. East India Cocktail.

(Use a large bar glass.)
Fill the glass with shaved ice;
1 teaspoonful of curaçoa (red)
1 teaspoonful of pineapple syrup;
2 or 3 dashes of bitters (Boker’s genuine only);
2 dashes of maraschino;
1 wine glass full of brandy (Martell).
Stir up with a spoon, strain into a cocktail glass,
putting in a cherry or medium-sized olive, twist a piece
of lemon peel on top, and serve.
This drink is a great favorite with the English living
in the different parts of East India.

1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 55. East India Cocktail.

Use a large bar glass.
Fill glass with shaved ice.
1 teaspoonful Eagle Curacao.
1 teaspoonful pineapple syrup.
2 or 3 dashes Angostura bark bitters.
2 dashes Eagle Maraschino.
1 wine glass of brandy.
Stir well with a spoon, strain into cocktail glass,
twist a piece of lemon peel on top and serve.
This is a drink famous with the English.

1901 J. E. Sheridan: The complete buffet manual. Seite 23. East India Cocktail.

(Use large bar glass.)
1 teaspoonful raspberry syrup.
1 teaspoonful red Curacoa.
2 or 3 dashes Angostura bitters.
2 or 3 dashes Maraschino.
1 wine-glass brandy.
Stir well; strain into a cocktail glass. Twist a piece
of lemon peel on top and serve.

1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 17. East India Cocktail.

[à préparer dans un grand gobelet]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à café de sirop de framboises;
1 — — curaçao;
6 gouttes d’angostura;
6 — marasquin;
1 verreà madère de cognac.
Mélangez bien le tout et passez dans un verre
à cocktail. Ajoutez un zeste de citron pressé et
servez avec de petites pailles.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 23. East India Cocktail.

(Use large bar glass.)
1 teaspoonful raspberry syrup.
1 teaspoonful red Curacoa.
2 or 3 dashes Boker’s or Angostura bitters.
2 or 3 dashes Maraschino.
1 wine-glass brandy.
Stir well; strain into a cocktailglass. Twist a
piece of lemon peel on top and serve.

1904 Frank Newman: American-Bar. Seite 28. East Indian Cocktail.

Verre n^o 5
Prendre le verre à mélange n^o 1, mettre quelques mor-
ceaux de glace:
2 traits d’angostura,
4 traits de curaçao,
4 gouttes de sirop d’orgeat,
1 verre à liqueur de cognac.
Bien remuer, passer dans le verre n^o 5, servir avec une
cerise.

1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 19. East India Cocktail.

(A large bar glass.)
1 tea-spoon raspberry syrup.
1 tea-spoon Curacoa, (red.)
2 or 3 dashes Angostura bitters.
2 or 3 dashes Maraschino,
1 wine glass brandy.
Stir well; strain into a cocktail glass. Twisting a
piece of lemon peel on top, serve.

1905 Anonymus: Bebidas americanas. Seite 8. East India cocktail.

Se media la cotelera de pedaci-
tos de hielo, añadiendo:
1 cucharadita de jarabe de fram-
buesas.
1 cucharadita de curacao.
6 gotas de angostura.
6 — de marrasquino
1 copa mediana de cognac.
Se mezcla y se sirve con una
corteza de limón como los ante-
riores.

1907 Charles Smith: Smacks and Smiles. Seite 38. East India Cocktail.

Use a large bar glass.
1 tea-spoon raspberry syrup.
1 tea-spoon Curaçoa (red).
3 or three dashes Angostura bitters.
3 or 3 dashes Maraschino.
1 wine glass brandy.
Stir well; strain into a cocktail
glass. Twisting a piece oflemon peel
on top, serve.

1907 Frank Newman: American-Bar.Seite 28. East Indian Cocktail.

1909 Carl A. Seutter: Der Mixologist. Seite 42. East-India-Cocktail.

3-4 Stückchen Kristalleis,
1 Teelöffel Curaçao,
1/2 ” Ananas-Sirup,
3 Dashes Angostura-Bitters,
3/4 Cocktailglas Cognac.
Im weiteren wie bei Bronx-Cocktail.

1911 Carlos Golfrin: Manual del Cantinero. Seite 215. East India cocktail.

Echese en un recipiente apropiado la necesaria can-
tidad de hielo en pedacitos para mediarle, y agrégue-
sele:
Jarabe de frambuesa . . . 1 cucharadita
Curazao . . . . . . . . . . . . . . . 1 —
Bitter angostura . . . . . . . 6 gotas
Marrasquino . . . . . . . . . . 6 —
Coñac . . . . . . . . . . . . . . . . .1 copa mediana
Mézclese todo, y sírvase la bebida como las ante-
riores.

1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide.Seite 16. East India Cocktail.

Fill the glass with shaved ice,
One teaspoonful or curacoa (red),
One teaspoonful of pineapple sirup,
Two or three dashes of bitters,
Two dashes of maraschino,
One wine-glassful of brandy.
Stir up with a spoon, strain into a cocktail glass, twist a piece
on lemon peel on top, and serve.

1912 John H. Considine: The Buffet Blue Book. #303. East India Cocktail.

Use a large bar glass. Fill glass with
shaved ice, 1 teaspoonful Grenadia, 1 tea-
spoonful pineapple syrup, 2 or 3 dashes
Abbott’s bitters, 1 wine glass of brandy.
Stir well with a spoon, strain into cocktail
glass, twist a piece of lemon peel on top
and serve.

1912 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 17. East India Cocktail.

[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à café de sirop de framboises;
1 — — curaçao;
6 gouttes d’angostura;
6 — marasquin;
1 verre à madère de cognac.
Mélangez bien le tout et passez dans un verre
à cocktail. Ajoutez un zeste de citron pressé et
servez avec de petites pailles.

1913 Carl A. Seutter: Der Mixologist. Seite 42. East-India-Cocktail.

3—4 Stückchen Kristalleis,
1 Teelöffel Curaçao,
1/2 „ Ananas-Sirup,
3 Dashes Angostura-Bitters,
3/4 Cocktailglas Cognac.
Im weiteren wie bei Bronx-Cocktail.

Seite 41. Bronx-Cocktail.

Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
das eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 62. East-India-Cocktail.

Mischglas mit 3-4 Stck. Eis, 1 Spritzer
Curacao, 1 Spritzer Maraschino, 2 Spritzer Angostura,
1 Teelöffel, Ananas-Sirup, 1/2 Cocktailglas Cognac,
rühren, in Cocktailglas seihen, Kirsche, Citronenspirale.

1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide.Seite 20. East India Cocktail.

Use large bar-glass.
Three-fourths full of shaved ice.
Three or 4 dashes of Curacoa (red).
Three dashes of Maraschino.
Three dashes of Angostura bitters.
One wine-glass of brandy.
Stir well; strain into cocktail-glass and serve
with a piece of twisted lemon peel on top.

1915 John B. Escalante: Manual del cantinero. Seite 17. East India Cocktail.

(Ist India cockieil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agréguese:
Marrasquino . . . . . . . . . . Unas gotas.
Curaçao encarnado . . . . Unas gotas.
Angostura bitters . . . . . . Unas potas.
Coñac . . . . . . . . . . . . . . . 1 copita.
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase.

1917 Tom Bullock: The Ideal Bartender. Seite 35. East India Cocktail.

Fill large Bar glass 3/4 full Shaved Ice.
3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
1 jigger Brandy.
Stir well; strain into Cocktail glass and serve with a
piece of twisted Lemon Peel on top.

1920 Carl A. Seutter: Der Mixologist. Seite 42. East-India-Cocktail.

3—4 Stückchen Kristalleis,
1 Teelöffel Curaçao,
1/2 „ Ananas-Sirup,
3 Dashes Angostura-Bitters,
3/4 Cocktailglas Cognac.
Im weiteren wie bei Bronx-Cocktail.

Seite 41. Bronx-Cocktail.

Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.

1920 Mazzon Ferruccio: Guida del barman. Seite 23. East India Cocktail.

1/3 del bicchierone di pezzetti di ghiaccio
con:
1/2 bicchierino a liquori di sciroppo di
Uva
1/2 bicchierino a liquori di Curacao
1/2 bicchierino a liquori di Maraschino
5 goccie d’Angostura
1/2 bicchiere a liquori di Cognac.
Rimescolate bene e regolatevi come per
il Chicago Cocktail.

1920 Niels Larsen: 156 Recettes de Boissons Américaines.Seite 17. East India Cocktail.

[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez :
1 cuiller à café de sirop de framboises;
1 — — curaçao;
6 gouttes d’angostura;
6 — marasquin;
1 verre à madère de cognac.
Mélangez bien le tout et passez dans un verre
à cocktail. Ajoutez un zeste de citron pressé et
servez avec de petites pailles.

1921 Adolphe Torelli: American Drinks Dictionary. Seite 49. Est India Cocktail.

Dans shaker avec glace
pilée, un trait de curaçao, un de marasquin,
deux d’angustura, une cuillère à café sirop d’ana-
nas, un verre de cognac, agiter et passer dans un
verre à cocktail garni d’une cerise, zeste de
citron et collier givré.

1921 Adolphe Torelli: American Drinks Dictionary. Seite 65. India Cocktail.

Shaker avec glace pilée, une
cuillère à café de curaçao rouge, deux traits
d’angostura, trois traits de sirop de gomme, demi
verre à madère de cognac, frapper et passer dans
un vei’re à cocktail avec zeste orange pressé.

1922 Robert Vermeire: Cocktails. East India Cocktail.

Fill a large bar glass half full of broken ice and add:
2 dashes of Angostura Bitters.
2 dashes of Curacao.
2 dashes of Maraschino or Pine-Apple Syrup.
1/2 gill of Brandy.
Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top.

1922 W. Slagter: Hoe maakt men American Fancy Drinks. Seite 70. East India Cocktail.

Vult den Shaker met:
Eenige stukjes ijs
1/2 Pijpglaasje Oranje Curaçao
1/2 Pijpglaasje Ananassiroop
3 Druppen Angostura
5 Druppen Marasquin
1/2 Cocktailglas Madeira.
Behandeling als recept No. 228. Als
vrucht een Citroenschijfje.

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 29. East India Cocktail.

1 teaspoonful of Curaçao, 1 teaspoonful of Pine-
apple Syrup, 2 dashes Angostura Bitters, 2/3 Brandy.
Stir up with a spoon, strain into a cocktail glass,
serve with a cherry.
(Recipe by Harry Johnson, of New Orleans.)

1923 P. Dagouret: Le Barman Universel. Seite 25. India ou East-India Cocktail.

Gobelet n° 3 au 1 /4 plein de petite glace.
1 cuiller à café de grenadine.
2 traits curacào, 2 traits angostura.
3/4 verre à madère Brandy.
Remuer à la cuiller et passer dans verre n° 8 dans
lequel se trouve un zeste de citron pressé.
Courtes pailles.

1924 Antonio (Tony) Fernández: Manual del barman. Seite 40. East India Cocktail.

En un vaso grande con
hielo, échese un chorro de jarabe de ananás, una
cucharadita de Curaçao, dos gotas de Maraschino,
dos gotas de Bitter de Angostura y una copa de
Cognac; revuélvase y sírvase colado en copa de
cocktail.

1924 A. Brehmer: Das Mixerbuch. Seite 117. East India Cocktail.

Man tue je 1 Teelöffel voll Cu-
raçao, Ananas-Sirup, 2—3 Spritzer Bittern, 2 Spritzer
Maraschino und 1 Weinglas voll Brandy in ein größe-
res mit geschabtem Eis gefülltes Glas, mische gut und
richte mit einem Stückchen Zitronenschale belegt an.

1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 29. East India Cocktail.

Se prépare dans le tumbler à moitié rem-
pli de glace en morceaux: Une cuillerée à thé
de curaçao orange, quelques gouttes d’ango-
stura bitter, une cuillerée à thé de marasqui-
no ou de sirop d’ananas, 1/2 dl. de bon cognac
vieux. — Bien remuer et servir dans un
verre à cocktail avec un zeste de citron.

1925 Anonymus: About Town Cocktail Book. Seite 13. East India.

Half fill “Victorian” shaker with shaved ice
3 dashes Maraschino
3 dashes red Curacao
3 dashes Angostura Bitters
1 wineglass (2 ounces) Brandy
Shake well. Strain into cocktail glass and serve with piece of
twisted lemon peel on top.

1925 Carl A. Seutter: Der Mixologist. Seite 42. East-India-Cocktail.

3-4 Stückchen Kristalleis,
1 Teelöffel Curaçao,
1/2 “ Ananas-Sirup,
3 Dashes Angostura-Bitters,
3/4 Cocktailglas Cognac.
Im weiteren wie bei Bronx-Cocktail.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 39. East India Cocktail.

1926 W. Slagter: Cocktails. Seite 50. East India Cocktail.

Vult den Shaker met:
Eenige stukjes ijs
1/2 Pijpglaasje Oranje Curaçao
Wijnand Fockink
1/2 Pijpglaasje Ananassiroop
3 Druppen Angostura
5 Druppen Marasquin
Wijnand Fockink
1/4 Cocktailglas Madeira
1/4 Cocktailglas Cognac.
Behandeling als bij recept No. 87.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 65. Est-lndia Cocktail.

Dans un shaker
avec de la glace pilée, un trait de Curaçao, un trait
de Marasquin, deux traits d’Angostura, une cuil-
lère à café de Sirop d’ananas, un verre de Cognac.
Agiter, passer dans un verre à cocktail, avec le
collier givré, garnir d’une cerise, d’un zeste de
citron, de courtes pailles.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 25. East Indian.

1927 Harry McElhone: Barflies and Cocktails. Seite 26. East India Cocktail.

1 teaspoonful of Curaçao , 1 teaspoonful of Pineapple
Syrup, 2 dashes Angostura Bitters, 2/3 Brandy.
Stir up with a spoon, strain into a cocktail glass, serve with a cherry.
(Recipe by Harry Johnson, of New Orleans.)

1927 Maraya Vélez de Sánchez: Cocktails bebidas heladas ponches de todas clases. Seite 18. Fast-India Cocktail.

Se mezclan en una vasija un poco de hielo machacado,
una copita de curazao, otra de marrasquino, unas gotas
amargas y una cucharada de jarabe de piña; llénese con
coñac, enfríese mucho; se pasa a una copa alta y se guar-
nece con cerezas cristalizadas y cortezas de limón. Sírvase
con pajas.

1927 Paul E. Lowe: Drinks. Seite 46. East India Cocktail.

Fill large bar glass 3/4 full shaved ice.
3 dashes Maraschino.
3 dashes red Curacoa.
3 dashes Angostura bitters.
1 jigger brandy.
Stir well; strain into cocktail glass
and serve with a piece of twisted
lemon peel on top.

1927 Piero Grandi: Cocktails. Seite 34. East India Cocktail.

Une cuillerée à thé de Curaçao, une cuillerée
à thè de Pine apple sirop, deux gouttes Angou-
stura Bitters, 2/3 Brandy. Mélangez avec une
cuillére, servez dans un verre à Cocktail avec
un cherry.

1928 Jean Lupoiu: 370 recettes de cocktails. Seite 37. East India Cocktail.

1 jet Sirop Ananas, 1 jet Curaçao, 2 jets
Angostura Fockink, 2/3 Cognac.
Servir avec une cerise.

1928 Pedro Chicote: Cocktails.Seite 160. India-Cocktail.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
4 ó 6 gotas de curaçao.
4 ó 6 — de marrasquino.
6 u 8 — de Angostura.
1 cucharada de jarabe de plátanos.
1 vasito de coñac.
Agítese y sírvase en copa de cocktail con una
cereza y una corteza de limón.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 65. Est-India Cocktail.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 37. East India.

The large bar glass filled with shaved ice was prepared with
one teaspoon of raspberry syrup, one teaspoon of Curacao (red), two
or three dashes of Angostura, two dashes of Maraschino and one wine
glass of brandy. This was well stirred with spoon and strained into
cocktail glass with twist of lemon peel on top.

1929 P. Dagouret: Le Barman Universel. Seite 26. India ou East-India Cocktail.

Gobelet n^o 3 au 1/4 plein de petite glace.
1 cuiller à café de grenadine.
2 traits curacào, 2 traits angostura.
3/4 verre à madère Brandy.
Remuer à la cuiller et passer dans verre n^o 8 dans
lequel se trouve un zeste de citron pressé.
Courtes pailles.

1930 Anonymus: Cocktails by „Jimmy“. Seite 37. East India.

1 part Brandy
2 dashes Angostura Bitters per cocktail
2 dash es Curacao per cocktail
2 dashes Pineapple Juice per cocktail
Squeeze a piece of lemon peel on top and
serve with a cherry.

1930 Anonymus: For Home Use. Seite 10. East India Cocktail.

Use shaker or mixing glass.
[1/?] full fine ice.
3 dashes Maraschino.
3 dashes Red Curacoa.
3 dashes Angostura Bitters.
1 wineglass Brandy.
Shake or stir well; strain into
cocktail glass and serve with a piece
of twisted lemon peel on top.

1930 Dexter Mason: The Art of Drinking. Seite 54. East Indian.

1 part brandy
1/4 part pineapple juice
1 dash almond extract
1 part Angostura bitters.

1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 13. East India Cocktail.

1 jet sirop Ananas, 1 jet Curaçao, 2 jets Angostura
Fockink, 2/3 Cognac.
Servir avec une cerise.

1930 F. Koki: Cocktails. East-India-Cocktail.

Nehme ein Barglas mit Eis.
1 Teelöffel Curacou
1/2 ” Ananas-Sirup,
3 Dashes Angostura Bitters,
3/4 Cocktailglas guten Cognac.
Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas,
presse den Saft aus einem Stückchen Zitronenschale darüber
und serviere mit Strohhalmen.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 64. East India Cocktail.

1/8 Pineapple Juice.
1/8 Orange Curaçao.
1 Dash Angostura Bitters.
3/4 Brandy.
Stir well and strain into
cocktail glass.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 64. East Indian Cocktail.

Equal parts of French Ver-
mouth and Sherry, with a
dash of Orange Bitters.
Shake well and strain into
cocktail glass.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 39. East India Cocktail.

1 teaspoonful of Curaçao, 1 teaspoonful of Pine-
apple Syrup, 2 dashes Angostura Bitters, 2/3 brandy.
Stir up with a spoon, strain into a cocktail glass,
serve with a cherry.
(Recipe of Harry Johnson, of New Orleans.)

1930 Knut W. Sundin: Two Hundres Selected Drinks. Seite 19. East India Cocktail.

Fill a large bar glass half full of broken
ice and add:
2 dashes of Angostura bitter
2 dashes of Curacao
2 dashes of Maraschino or pineapple juice
2/3 of a glass of Brandy.
Stir up and strain into a cocktail glass.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Prepare Them. Seite 38. East India.

Brandy . . . . . . . . 1/3 jigger Curacoa . . . . . . . . . 2 dashes
Maraschino . . . . 1/3 jigger Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.

1931 Dominique Migliorero: L’Art du Shaker. Seite 23. East India Cocktail.

2 traits Angostura, 2 traits Maraschino, 2 traits Curaçao,
2/3 Cognac.
Bien glacer dans le verre à mélanges, servir avec une
cerise.

1931 Virginia Elliott & Phil D. Stong: Shake ’em Up! Seite 40. East Indian Cocktail.

Fill a tall glass with shaved ice. Pour over
the ice one teaspoon of raspberry syrup, one tea-
spoon of Curacao syrup, two dashes of bitters,
two dashes of Maraschino and one wine glass
of brandy, rye or corn whiskey. Stir well with
a spoon and pour into cocktail glasses.

1932 James A. Wiley: The Art of Mixing. Seite 13. East India Cocktail.

1 teaspoonful of Curacao, 1 teaspoonful of pine-
apple syrup, 2 dashes Angostura bitters, 1
liqueur glass Brandy.
Agitate with a lead pencil or somepin after
icing.

1932 Jimmy: The Green Cocktail Book. Seite 37. East India.

1 part Brandy
2 dashes Angostura Bitters per cocktail
2 dashes Curacao per cocktail
2 dashes Pineapple Juice per cocktail
Squeeze a piece of lemon peel on top and
serve with a cherry.

1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 17. East India Cocktail.

1933 Anonymus – O’Dell’s Book of Cocktails and Fancy Drink. Seite 65. East India Cocktail.

Teaspoonful of Curacao,
Teaspoonful of Pineapple Syrup,
2 dashes Angostura Bitters, 2/3 Brandy.

1933 Anonymus: The Bartender’s Friend. Seite 69. East India Cocktail.

Brandy Into a shaker glass nearly full of fine
Curaçao ice put 1 1/2 ponies of brandy, 1/2 pony
Raspberry Syrup of Curaçao, 1 teaspoonful of raspberry
Bitters syrup, and 3 dashes of bitters. Shake
Ice and strain into a cocktail glass.

1933 Antonio Josa: Cocktelera Universal. Seite 23. East India Cocktail.

1/6 de jugo de Piña.
1/6 de Curaçao.
2/3 de Coñac.
Dos gotas de Angostura Bitters.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 21. Cocktail – East India.

(use large bar glass)
Partly fill the glass with shaved ice.
1 teaspoon Curacoa (red).
1 teaspoon pineapple syrup.
2 or 3 dashes bitters.
2 dashes Maraschino.
1 wineglass Brandy.
Stir with a spoon. Strain into a cocktail
glass. Twist a piece of lemon peel on top,
and serve.

1933 George A. Lurie: Here’s How. Seite 33. East India.

Brandy . . . . . . . . 2/3 jigger Curacoa . . . . . . . 2 dashes
Maraschino . . . . 2 dashes Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 64. East India Cocktail.

1/8 Pineapple Juice.
1/8 Orange Curaçao.
1 Dash Angostura Bitters.
3/4 Brandy.
Stir well and strain into
cocktail glass.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 64. East Indian Cocktail.

Equal parts of French Ver-
mouth and Sherry, with a
dash of Orange Bitters.
Shake well and strain into
cocktail glass.

1933 Harry Todd: Mixer’s Guide. Seite 23. East India Cocktail.

Use large bar glass, three-fourths full of shaved ice, three or four
dashes of Curacoa (red), three dashes of Maraschino, three dashes of
Angostura bitters, one wine glass of brandy.
Stir well; strain into cocktail glass and serve with a piece of
twisted lemon peel on top.

1933 P. Dagouret: Le Barman Universel. Seite 26. India ou East India Cocktail.

Gobelet n° 3 au 1/4 plein de petite glace.
1 cuiller à café de grenadine.
2 traits curacào, 2 traits angostura.
3/4 verre à madère Brandy.
Remuer à la cuiller et passer dans verre n° 8 dans
lequel se trouve un zeste de citron pressé.
Courtes pailles.

1933 Virginia Elliott: Quiet Drinking. Seite 56. East Indian Cocktail.

One wine glass of rye, one teaspoon of raspberry
syrup, three dashes of curaçao, two dashes of angos-
tura bitters and two dashes of maraschino. Stir well
and serve in cocktail glasses.

1934 Anonymus: The Complete Bartender’s Guide. Seite 23. East India Cocktail.

(Use large ba glass.)
1 teaspoonful raspberry syrup.
1 teaspoonful red Curacoa.
2 or 3 dashes Boker’s or Angostura bitters.
2 or 3 dashes Maraschino.
1 wine-glass brandy.
Stir well; strain into a cocktail glass. Twist a
piece of lemon peel on top and serve.

1934 A. T. Neirath: Rund um die Bar. Seite 172. East-India-Cocktail.

An Stelle von Maraschino
kann auch Ananas-Sirup ver-
wendet werden.
2 D. [Dash] Angostura
2 D. [Dash] Curaçao
2 D. [Dash] Maraschino
9/10 Weinbrand
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]

1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 48. East India Cocktail.

Brandy, 1 Glass
Angostura Bitters, 3 Dashes
Curacao, 1 Teaspoonful
Maraschino, 2 Dashes
Pineapple Juice Syrup, 1 Tea-
spoonful
Ice. – Stir. Strain and serve in a glass with
an Olive and a Lemon Twist.

1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 187. East India Cocktail.

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 45. East India Cocktail.

1 teaspoonful of Curaçao, 1 teaspoonful of Pine-
apple Syrup, 2 dashes Angostura Bitters, 2/3 Brandy.
Stir up with a spoon, strain into a cocktail glass,
serve with a Cherry.
(Recipe by Harry Johnson, of New Orleans.)

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 160. East India Cocktail.

1/8 Pineapple Juice
1/8 Orange Curaçao
1 Dash Angostura Bitters
3/4 Brandy
Stir well in ice and strain into glass.
Use glass number 1

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 213. East Indian Cocktail.

1/2 French Vermouth
1/2 Sherry
1 Dash Orange Bitters
Stir well in ice and strain into glass.
Use glass number 1

1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 23. East India Cocktail.

(Use large bar glass.)
1 teaspoonful raspberry syrup.
1 teaspoonful red Curacoa.
2 or 3 dashes Boker’s or Angostura bitters.
2 or 3 dashes Maraschino.
1 wine-glass brandy.
Stir well; strain into a cocktail glass. Twist a
piece of lemon peel on top and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 65. East India.

Brandy ………….. 2/3 jigger Curacoa ….. 2 dashes
Maraschino ….. 2 dashes Bitters …….. 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino
cherry, twist lemon peel over and serve. (Note: Another version of
this recipe substitutes pineapple syrup for Maraschino.)

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 65. East Indian.

Sherry ………….. 1/2 jigger Fr. Vermouth ….. 1/2 jigger
Orange Bitters …….. 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.

1935 Anonymus: For Home Use. Seite 10. East India Cocktail.

Use shaker or mixing glass,
3/4 full fine ice.
3 dashes Maraschino.
3 dashes Red Curaçoa.
3 dashes Angostura Bitters.
1 wineglass Brandy.
Shake or stir well; strain into
cocktail glass and serve with a piece
of twisted lemon peel on top.

1935 Anonymus: The Art of Mixing Drinks. Seite 55. East India Cocktail.

3 Dashes Raspberry syrup
3 Dashes Red Curacoa
3 Dashes Angostura bitters
3 Dashes Maraschino
1 Jigger of brandy
Serve with a twist of lemon peel.

1935 Leo Cotton: Old Mr. Boston. Seite 47. East India Cocktail No. 1.

1/8 Pineapple Juice
1/8 Orange Curacao
3/4 Old Mr. Boston Apricot Nectar
1 Dash Bitters
2 Dashes Jamaica Rum
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1935 Leo Cotton: Old Mr. Boston. Seite 47. East India Cocktail No. 2.

1/2 French Vermouth
1/2 Sherry
1 Dash Orange Bitters
Stir well in ice and strain into 3 oz.
Cocktail glass.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 96. East India.

3/4 Brandy
1/8 Pineapple Juice
1/8 Orange Curaçao
1 ds. Angostura

1936 Anonymus: Cocktails, Drinks and Snacks. Seite 30. East India Cocktail.

2 oz. Brandy
3 dashes Angostura Bitters
1 teaspoon Curacao
2 dashes Maraschino
1 teaspoon pineapple syrup or juice.
Ice, stir, strain into cocktail glass, add one olive and
lemon twist.

1936 Bill Edwards: Drinks. Seite 38. East India.

1 part Brandy
2 dashes Angostura Bitters per cocktail
2 dashes Curaçao per cocktail
2 dashes Pineapple Juice per cocktail
Squeeze a piece of lemon peel on top and serve
with a cherry.

1936 Elvezio Grassi: 1000 Misture. Seite 40. East India Cocktail.

(Serie
Crosley).
Agitare nel shaker con ghiaccio:
20% Curaçao bianco
20% Maraschino di Zara
10% Sciroppo Ananasso
2 Spruzzi Angostura
50% Cognac vecchio.
Servite con ciliegia candita e
spruzzo di essenza di limone.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 29. East India.

In shaker: a dash o f Angos-
tura Bitters, a teaspoon of
Pineapple Syrup, one glass of
Brandy; shake well and serve
with a piece of Pineapple.

1936 Raymond Porta Mingot: Gran Manual de Cocktails. Seite 225. Eastindia Cocktail.

Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de de jarabe de Ananá For-.
tuny.
6 gotas de Bitter Angostura.
1/4 parte de Curacao marie Brizard.
1/4 parte de Maraschino.
2/4 parte de Cognac Bisquit V. O.
Agítese, cuélese y sírvase en copa de 90
gramos.

1937 Anonymus: Here’s how.Seite 22. East Indian.

Equal parts of French
Vermouth and Dry Pale
Sherry, with a dash of
Seville Orange Bitters

1937 United Kingdom Bartenders Guild: Approved Cocktails. East India.

Brandy.
2 dashes Angostura Bitters.
2 dashes Curaçao.
2 dashes Pineapple Juice.
Shake. Squeeze a piece of lemon peel on top and
serve with a cherry.

1937 William J. Tarling: Café Royal Cocktail Book. East India.

Brandy.
2 dashes Angostura Bitters.
2 dashes Curaçao.
2 dashes Pineapple Juice.
Shake. Squeeze a piece of lemon
peel on top and serve with a cherry.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 110. East India Cocktail.

1 teaspoon Raspberry Syrup
1 teaspoon Red Curacao
3 dashes Angostura Bitters
3 dashes Maraschino
1 jigger Brandy
Stir well
Strain into Cocktail Glass
Twist Lemon Peel over top

1938 Jean Lupoiu: Cocktails. Seite 63. East India Cocktail.

Dans le shaker :
1 jet d’Angustura, 2 jets de jus d’Ananas
Diamond Head, 1 verre de Cognac Adet.
Agiter et servir avec un morceau d’A-
nanas.

1938 Krönlein-Beutel: Das Getränkebuch. Seite 64. East India.

(65er Cocktallglas)
In den Schüttelbecher
6—8 Eisstückchen (Walnußgröße)
Spritzer Amer Picon 1 ccm
Schuß Curacao 10 ccm
Ananas-Syrup 25 ccm
Deutscher Weinbrand 30 ccm
Kirsche
(bestäuben)

1939 Charles H. Baker, Jr.: The Gentleman’s Companion, Volume II. Seite 33. East India Cocktail.

EAST INDIA COCKTAIL, which CAME to OUR DEVOTED ATTEN-
TION also in FIRPO’s, in CALCUTTA
It is mild and appetite-inspiring in hot weather, and is now known
everywhere, but we append it just the same. Into a bar glass turn 1
jigger each of dry French vermouth and really good really dry sherry
– the usual sweet American sherry just won’t serve. Add 2 dashes of
orange bitters, plenty of big-lump ice, then stir with a bar spoon and
turn into a Manhattan glass. Garnish with green cherry or not, to
preference.

1939 Charles H. Baker, Jr.: The Gentleman’s Companion, Volume II. Seite 33. East India House Cocktail.

THE EAST INDIA HOUSE COCKTAIL, BEING ONE for ANY
MAN’s BOOK, & GARNERED in THE ROYAL BOMBAY YACHT CLUB, INDIA,
I932, while the — then — FIANCEE SIGHT-SAW across INDIA to DELHI,
AGRA, BENARES & FATEHPUR SIKRI, & CALCUTTA
Take 1 1/2 jiggers of cognac, 1 tsp pineapple syrup — the soda foun-
tain kind — and put in a shaker. Add 2/3 tsp maraschino, 1 tsp orange
Curaçao, 3 dashes of orange or Angostura bitters, according to prefer-
ence. Shake with lots of fine ice and strain into a Manhattan glass,
twisting a bit of lime peel on at the last.

1940 Anonymus: Professional Mixing Guide. Seite 30. East India Cocktail.

11/2 oz Brandy, 1 teaspoonful Pine
apple juice, 1 teaspoonful Curacao
(Red), 3 dashes Angostura Bitters.
Shake well with ice and strain into
cocktail glass dressed with Cherry.

1940 Charles: The Cocktail Book. Seite 52. East India Cocktail.

2 dashes of Angostura bitters,
2 dashes of pineapple juice (or maraschino),
2 dashes of orange curaçao,
1/2 gill of brandy.
Use the shaker. Serve with a cherry and a little lemon-
peel juice squeezed on top.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 160. East India Cocktail.

1/8 Pineapple Juice
1/8 Orange Curaçao
1 Dash Angostura Bitters
3/4 Brandy
Stir well in ice and strain into glass.
Use glass number 1

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 213. East Indian Cocktail.

1/2 French Vermouth
1/2 Sherry
1 Dash Orange Bitters
Stir well in ice and strain into glass.
Use glass number 1

1940 Pedro Talavera: Los secretos del cocktail. Seite 85. East India Cocktail.

En un gran vaso de cristal, unos pedacitos de hielo.
4 gotas de Angostura.
6 ídem de Curaçao La Campana.
8 ídem de Jarabe de Goma.
1 copa de Coñac Caballero.
1/3 Ídem de Captain’s Gin.
Agítese bien y se pasa al vaso núm. 3, con una
cereza.

1943 Oscar Haimo: Cocktail Digest. Seite 38. East India Cocktail.

1 1/2 oz. Brandy
3/4 oz. Pineapple Juice
1/2 oz. Orange Curacao
Decorate with cherry
Shake.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 44. East India Cocktail.

1 jigger Brandy
3/4 ounce Pineapple Juice
1/2 ounce Orange Curacao
3 dashes Angostura Bitters
Shake with ice. Serve with Cherry.

1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 48. East India Cocktail.

Brandy, 1 Glass
Angostura Bitters, 3 Dashes
Curacao, 1 Teaspoonful
Maraschino, 2 Dashes
Pineapple Juice Syrup, 1 Tea-
spoonful
Ice. — Stir. Strain and serve in a glass with
an Olive and a Lemon Twist.

1944 Nick Thomas: Bartender’s Friend. East India.

1 oz. Pineapple Juice Shake with Ice.
1 oz. Brandy Strain into Cocktail glass.
3 dashes Curacao
1 Dash Angostura Bitters

1944 Oscar Haimo: Cocktail Digest. Seite 48. East India Cocktail.

3/4 oz. Pineapple Juice
1/2 oz. Orange Curacao
1 1/2 oz. Brandy
Decorate with cherry
Shake.

1946 Bill Kelly: The Roving Bartender. Seite 31. East India Cocktail.

Dash Angostura Bitters
1/3 oz. Curacao
1/2 oz. pineapple juice
1 oz. Brandy
Shake. Fruit.

1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Seite 33. East India Cocktail.

EAST INDIA COCKTAIL, which CAME to OUR DEVOTED ATTEN-
TION also in FIRPO’s, in CALCUTTA
It is mild and appetite-inspiring in hot weather, and is now known
everywhere, but we append it just the same. Into a bar glass turn 1
jigger each of dry French vermouth and really good really dry sherry
— the usual sweet American sherry just won’t serve. Add 2 dashes of
orange bitters, plenty of big-lump ice, then stir with a bar spoon and
turn into a Manhattan glass. Garnish with green cherry or not, to
preference.

1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Seite 33. East India House Cocktail.

THE EAST INDIA HOUSE COCKTAIL, BEING ONE for ANY
MAN’s BOOK, & GARNERED in THE ROYAL BOMBAY YACHT CLUB, INDIA,
1932, while the — then — FIANCÉE SIGHT-SAW across INDIA to DELHI,
AGRA, BENARES & FATEHPUR SIKRI, & CALCUTTA
Take 1 1/2 jiggers of cognac, 1 tsp pineapple syrup — the soda foun-
tain kind — and put in a shaker. Add 2/3 tsp maraschino, 1 tsp orange
Curaçao, 3 dashes of orange or Angostura bitters, according to prefer-
ence. Shake with lots of fine ice and strain into a Manhattan glass,
twisting a bit of lime peel on at the last.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 88. East India Cocktail.

1 1/2 oz. brandy
3/4 oz. pineapple juice
1/2 oz. orange curaçao
Decorate with cherry, shake and serve in 3
oz. cocktail glass.

1947 A. Vermeys: Cocktails. Seite 40. East India Cocktail.

1 trait d’Angustura; 2 traits jus d’Ananas;
1 verre de Cognac. Servir avec un morceau
d’ananas.

1947 Pedro Chicote: Cocktails mundiales. Seite 176. India-Cocktail.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
4 ó 6 gotas de curaçao.
4 ó 6 gotas de marrasquino.
6 u 8 gotas de Angostura.
Una cucharada de jarabe de plátanos.
Un vasito de coñac español.
Agítese y sírvase en copa de cocktail, con una ce-
reza y una corteza de limón.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 65. Est-India Cocktail.

Dans un shaker
avec de la glace pilée, un trait de Curaçao, un trait
de Marasquin, deux traits d’Angostura, une cuil-
lère a café de Sirop d’ananas, un verre de Cognac.
Agiter, passer dans un verre à cocktail, avec le
collier givré, garnir d’une cerise, d’un zeste de
citron, de courtes pailles.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 171. East India.

1 part Curaçao
1 part Pineapple Juice
8 parts Cognac
1 or 2 dashes Angostura to each drink
Shake well with cracked ice. Decorate with a cherry
and a twist of lemon. Maraschino may be substituted
for the pineapple juice.

1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 364. East India.

1 vasito de brandy.
3 chorros de Angostura Bi-
tters.
1 cusharadita de Curazao.
2 chorritos de Marrasquino.
1 cucharadita de jarabe de
piña.
Hielo. Revuélvase y sír-
vase en su copa con una
aceituna y una cáscara re-
torcida de limón.

1948 Jean Lupoiu: Cocktails. Seite 48. East India Cocktail.

Dans le shaker:
1 jet d’Angustura, 2 jets de jus d’Ananas
1 verre de Cognac CAMUS.
Agiter et servir avec un morceau d’Ana-
nas.

1948 P. Dagouret: Le Barman Universel 10. Seite 28. India ou East India Cocktail.

Gobelet n° 3 au 1/4 plein de petite glace.
1 cuiller à café de grenadine.
2 traits curaçao, 2 traits angostura.
3/4 verre à madère Brandy.
Remuer à la cuiller et passer dans verre n° 8 dans
lequel se trouve un zeste de citron pressé.
Courtes pailles.

1948 P. Dagouret: Le Barman Universel 11. Seite 28. India ou East India Cocktail.

1948 Trader Vic: Bartender’s Guide. Seite 72. East India Cocktail 1.

1 1/2 oz. brandy 3 dashes Angostura bitters
3 dashes maraschino liqueur 1 tsp. red Curaçao
. 1 tsp. raspberry syrup
Shake with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 72. East India Cocktail 2.

11/2 oz. brandy 1/4 oz. orange Curasao
1/4 oz. pineapple juice 1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.

1949 Anonymus: Professional Mixing Guide. Seite 31. East India Cocktail.

3 dashes ANGOSTURA aromatic
bitters, 1 1/2 oz. Brandy, 1 teaspoon-
ful Pineapple juice, 1 teaspoonful
Curacao (red). Shake well with
ice and strain into cocktail glass
dressed with cherry.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 342. East-India-Cocktail.

2 d. weissen Curacao, 2 d. Ananassirup, 2 d. Ango-
sturabitter, 1 Glas Cognac. Schütteln.

1949 P. Dagouret: Le Barman Universel. Seite 28. India ou East-India Cocktail.

Gobelet n^o 3 au 1/4 plein de petite glace,
1 cuiller à café de grenadine.
2 traits curaçao, 2 traits angostura.
3/4 verre à madère Brandy.
Remuer à la cuiller et passer dans verre n^o 8 dans
lequel se trouve un zeste de citron pressé.
Courtes pailles.

1949 Wilhelm Stürmer: Cocktails by William. Seite 51. East India Cocktail.

Ostindischer Cocktail
1 Gläschen Brandy oder Cognac,
1 Teelöffel Ananas-Sirup,
1 Schuß Curaçao,
1 Schuß Maraschino,
2 Spritzer Angosturabitter.
Serviere im Cocktailglas ohne Eis.
Garniere mit Kirsche und Zitronen-
schale.

1952 Anonymus: Cocktails. Seite 72. East India.

Dans le shaker:
Un trait d’angustura bitters,
Une cuiller à café de sirop d’ananas,
Un verre de cognac,
Bien frapper et servir avec un morceau
d’ananas.

1952 Charles: The Cocktail Bar. Seite 52. East India Cocktail.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 131. East India.

1 1/2 oz. brandy
1 tsp. pineapple juice
1 tsp. Curaçao, preferably the red
3 dashes Angostura
Ice and shake; strain onto a cherry.
1 teaspoon of Curaçao
1 teaspoon pineapple syrup
1 jigger brandy
2 dashes Abbott’s bitters
Stir with spoon, serve with cherry in
cocktail glass.

1953 Anonymus: Manual del bar. Seite 184. East India.

. 1 cucharadita de Crema de
Batido. Cacao.
Servido en una copa de 1 golpe de Bitters Angostura.
80 gramos. 50 gramos de Cognac.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 62. East India.

3/4 Brandy.
1/8 Curacao.
1/8 Pineapple Juice.
1 Dash Angostura Bitters.
Shake and Strain.
Twist of Lemon Peel on Top.
Add Cherry.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 170. East India.

A cocktail something like Sloppy Joe’s (page 254) in that it uses pine
apple juice in conjunction with cognac is the
EAST INDIA 1 part Curaçao
. 1 part Pineapple Juice
. 8 parts Cognac
. 1 or 2 dashes Angostura to each drink
Shake well with cracked ice. Decorate with a cherry and a twist of
lemon. Maraschino may be substituted for the pineapple juice.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 60. East India Cocktail No. 1.

1 1/2 oz. Old Mr. Boston California
Brandy
1/2 Teaspoon Pineapple Juice
1/2 Teaspoon Old Mr. Boston
Curacao
1 Teaspoon Jamaica Rum
1 Dash Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel and add a Cherry.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 60. East India Cocktail No. 2.

1 1/4 oz. French Vermouth
1 1/4 oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.

1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 80. East India Cocktail.

East India Cocktail. Robert H. Loeb, Jr, Nip Ahoy, 1954. Page 80.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 62. East India.

3/4 Brandy.
1/8 Curacao.
1/8 Pineapple Juice.
1 Dash Angostura Bitters.
Shake and Strain.
Twist of Lemon Peel on Top.
Add Cherry.

1955 Jean Lupoiu: Cocktails. Seite 55. East India Cocktail.

Dans le shaker:
1 jet d’Angustura, 2 jets de jus d’Ananas,
1 verre de Cognac Renault.
Agiter et servir avec un morceau d’Ana-
nas.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 21. East India.

3/4 Brandy
1/8 Pineapple Juice
1/8 Curaçao
1 Dash Angostura Bitters
Stir well with ice and strain into
glass.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 40. East India.

Timbale à mélange, glace
3/4 Cognac
1/8 Curaçao
1/8 jus d’ananas
1 trait Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec un cerise.
Essence de citron.
Mélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 40. East Indian.

Timbale à mélange, glace
1/2 Sherry
1/2 Vermouth français
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.

1957 Lawrence Blochman: Here’s How. Seite 68. East India Cocktail.

1 jigger cognac 1 tablespoon pineapple juice
3 dashes Curaçao 1 dash Angostura
Shake with ice, strain.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. East India.

3/4 Brandy.
1/8 Curacao.
1/8 Pineapple Juice.
1 Dash Angostura Bitters.
Shake and Strain.
Twist of Lemon Peel on Top.
Add Cherry.

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 43. East India.

1/4 jus d’ananas
3/4 Cognac
1 trait d’angustura

1963 Luigi Veronelli: I cocktails. Seite 130. East India Cocktail.

1 bicchiere e 2/3 di cognac
2 cucchiaini da caffè di succo di ananasso (ottenuto
passando nella centrifuga di un buon frullatore una
fettina di ananasso)
3 gocce di angostura bitter
2 fettine finissime di ananasso
ghiaccio tritato
Riempire lo shaker sino a 1/4 della sua altezza con ghiac-
cio tritato. Aggiungere il cognac, il succo di ananasso e
l’angostura. Chiudere lo shaker, agitarlo vigorosamente,
farlo riposare un secondo, riprendere infine ad agitarlo ma
lentamente. Servire subito in bicchieri guarniti con una
fettina di ananasso.

1964 Anonymus: Manual del bar. Seite 138. East-India.

3/4 Brandy (cognac).
1/8 Curaçao.
1/8 jugo de piña.
2 golpes de Bitter Angos-
tura.
1 cereza.
Cocktelera.

1964 Anonymus: Manual del bar. Seite 184. East-India.

. 3/4 Brandy (cognac) .
Batido. 1/8 Curaçao.
Servido en copa de 80 1/8 Pulpa de ananá.
gramos. 2 golpes de Bitter Angostura.
. 1 cereza.

1965 Aladar von Wesendonk: 888 Cocktails. Seite 68. East India.

9/10 Hennessy Cognac
1 TL Curaçao Triple sec
1 TL Ananassaft
Asbach Grand
2 dashes Angosturabitter
im Mixglas rühren und mit 1 Kir=
sche servieren

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 66. East India.

3/4 Brandy.
1/8 Orange Curacao.
1/8 Pineapple Juice.
1 Dash Angostura Bitters.
Twist of Lemon Peel on
Top.
Add Cherry.
SHAKER.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 26. East India Cocktail.

1 1/2 ounces brandy 2 dashes Angostura bitters
2 dashes maraschino liqueur 2 dashes orange curaçao
Shake with cracked ice. Strain into cocktail glass. Serve with cherry
or twist of lemon peel.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 52. East Indies Cocktail.

3/4 OZ. Pineapple Juice
1/2 oz. Orange Curacao. 1 1/2 oz. Brandy
Decorate with cherry. Shake with Ice & Strain.

1971 Anonymus: Tropical Recipes. Standard Recipes. East Indies Cocktail.

(Shake)
Cocktail Glass (Chill)
Mixing Glass, Fine Ice
1⁄2 Jigger Pineapple Juice
1⁄2 ” Curacao
1 ” Brandy
Shake well and strain
Decorate with Red Cherry

1972 Leo Cotton: Old Mr. Boston. Seite 33. East India Cocktail No. 1.

1 1/2 oz. Old Mr. Boston Five Star
Brandy
1/2 Teaspoon Pineapple Juice
1/2 Teaspoon Curacao
1 Teaspoon Jamaica Rum
1 Dash Bitters
Shake well with cracked ice and
strain into 3 oz. cocktail glass. Twist
of lemon peel and add a cherry.

1972 Leo Cotton: Old Mr. Boston. Seite 33. East India Cocktail No. 2.

1 1/4 oz. Dry Vermouth
1 1/4 oz. Sherry Wine
1 Dash Orange Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 74. East India Cocktail – 1.

1 1/2 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.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 74. East India Cocktail – 2.

1 1/2 ounces brandy
1/4 ounce pineapple juice
1/4 ounce curaçao
1 dash Angostura bitters
Stir with ice cubes. Strain into chilled cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 74. East India Cocktail – 3.

1 1/2 ounces brandy
1/2 teaspoon pineapple juice
1/2 teaspoon curacao
1 teaspoon Jamaica rum
1 dash bitters
Shake with ice cubes. Strain into chilled cocktail glass. Add a
twist of lemon peel, and add a cherry.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 74. East India Cocktail – 4.

1 1/4 ounces French vermouth
1 1/4 ounces sweet sherry
1 dash orange bitters
Shake with ice cubes. Strain into chilled cocktail glass.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 51. East Indies Cocktail.

3/4 oz. Pineapple Juice
1/2 oz. Orange Curacao. 1 1/2 oz. Brandy.
Decorate with cherry. Shake with Ice & Strain.

1976 Anonymus: International Guide to Drinks. Seite 50. East India.

3/4 brandy
1/8 orange curaçao
1/8 pineapple juice
1 dash Angostura bitters
Twist of lemon peel
Add cherry
Shaker

1976 Harry Craddock: The Savoy Cocktail Book. Seite 64. East India Cocktail.

1/8 Pineapple Juice.
1/8 Orange Curaçao.
1 Dash Angostura Bitters.
3/4 Brandy.
Stir well and strain into
cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 65. East Indian Cocktail.

Equal parts of French Ver-
mouth and Sherry, with a
dash of Orange Bitters.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones’ Complete Barguide. Seite 274. East India Cocktail.

Cocktail Glass Shake
1-3/4 oz brandy
1/4 oz pineapple juice
1/4 oz orange curaçao
1 dash Angostura bitters
(1/4 oz Jamaica rum optional)
Lemon twist, Cherry
Variation Stir
1-1/4 oz dry vermouth
1-1/4 oz sherry
1 dash orange bitters

2007 David Wondrich: Imbibe!. Seite 210. East India Cocktail. 1 teaspoonful of Curaçoa (red); 1 teaspoonful of pineapple syrup; 2 or 3 dashes of bitters (Boker’s genuine only); 2 dashes [1/4 tsp] of Maraschino; 1 wine glass full [2 oz] of brandy (Martell); garnish: cherry or medium-sized olive, twist a piece of lemon peel on top.

2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 116. East India Cocktail. 3 ounces (3/4 gill, 9 cl) brandy; 1/2 ounce (1/8 gill, 1.5 cl) raspberry syrup; 1 dash Angostura bitters; 1 teaspoon orange curaçao; 1 teaspoon maraschino liqueur; garnish: Cocktail cherry.

2011 Brad Thomas Parsons: Bitters. Seite 126. East India Cocktail. 2 ounces brandy; 1/2 ounce orange curaçao; 1/4 ounce Pineapple Syrup; 1/4 ounce maraschino liqueur; 2 dashes Boker’s Bitters or Angostura bitters; garnish: lemon twist.

2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 290. East India Cocktail. 7 cl Cognac; 1 BL Ananassirup; 1 BL Orange Curaçao; 2 Dashes Maraschino; 4 Dashes Angostura Bitters; Garnitur: Zitronenzeste.

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 111. East India Cocktail. 5 cl Martell V.S.O.P.; 1,5 cl marie Brizard Curaçao Orange; 1,5 cl Ananassaft; 0,75 cl Pampero Aniversario Rum; 2 Spritzer hausgemachter Orangenbitter; Garnitur: Ein Stück Orangenschale.

2012 Tom Sandham: World’s Best Cocktails. Seite 237. East India House. 2fl oz / 60 ml cognac; 1 tsp orange curaçao; 3 dashes maraschino liqueur; 3 dashes Angostura bitters; 1 tsp pineapple syrup; garnish: lime zest twist.

2013 Victoria Bar: Die Schule der Trunkenheit. Seite 242. East India Cocktail. 6 cl Cognac; 0,75 cl Maraschino; 0,75 cl Curacao; 1 Dash Ananassirup; 2 Dash Angostura.

2015 Duggan McDonnell: Drinking the devil’s acre. Seite 71. East India Cocktail. 45 ml Campo de Encanto Grand & Noble Pisco; 20 ml pineapple cordial; 15 ml aged rum; 15 ml lime juice; 15 ml orange juice; 2 dashes aromatic bitters. Garnish: expressed orange peel.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 44. East India Cocktail. 60 ml Pierre Ferrand Ambre Cognac; 15 ml Pierre Ferrand Curaçao; 15 ml Luxardo Maraschino; 45 ml Ananassaft; 1 Dash Angostura Bitters; Garnitur: Frisch geriebener Muskat.

2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 74. East India Cocktail. 35 ml Courvoisier Exclusif Cognac; 25 ml Ableforth’s Rumbullion Navy Strength Rum; 10 ml Cointreau; 2,5 ml Luxardo Maraschino Liqueur; 20 ml pineapple juice; 2 drops Angostura bitters.

2017 Dr. Adam Elmegirab: Book of Bitters. Seite 98. East India Cocktail. 60 ml VSOP cognac; 5 ml orange curaçao; 3 dashes Dr. Adam Elmegirab’s Boker’s Bitters or Angostura Bitters; 2 dashes maraschino liqueur; 5 ml pineapple syrup.

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