Building coping mechanisms one cocktail at a time
East India
It’s not often we find a spirit-forward cocktail with a well-defined fruit flavor but this is it.
The earliest mention of this cocktail dates to 1882 but there appears to be dozens of different specs for it.
The one shown here balances the sweetness perfectly, creating a well-rounded drink.
The use of the pineapple syrup is of course more subtle than pineapple juice would be, but serves an important role and works beautifully with the orange curaçao.
Contains
Instructions
Stir all ingredients in a mixing glass with ice. Strain into a chilled coupe. Garnish with a brandied cherry.
Pineapple-infused syrup: Add 6 oz of fresh pineapple chunks to 16 oz of a 1:1 simple syrup in a Mason jar. Allow it to sit for three days, shaking daily. Strain and bottle. Store in the refrigerator.
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