Bengal

2 oz Brandy ("Old" - VSOP or higher)
1 oz Pineapple syrup
1⁄2 oz Orange Curaçao
1⁄2 oz Maraschino Liqueur
6 ds Bitters, Angostura
1 sli Lemon peel (garnish)
Instructions

Mix and serve with a piece of lemon peel

Notes

Converted from percentages and sized to 4 oz.

History

Found in the 1937 U.K. Bartender's Guild manual, Harry Craddock, President

Cocktail summary
Is an
authentic recipe
Reference

http://www.scribd.com/doc/19426080/Improved

Curator
Not yet rated
Average
4 stars
(6 ratings)
YieldsDrink
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From other users
  • tasty, funky, and maraschino forward, but VERY sweet
  • Added 1/4oz lemon juice per comments, and quite liked the result. A concoction with some character for sweet-drink lovers. — ★★★★
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Comments

Personally, I would drop the pineapple syrup to 1/4 oz and add 3/4 oz lime - it might be like a Pegu Club then.

So I made this... made pineapple syrup, used (very) good brandy (Germain-Robin single barrel Viognier). Yes, it's sweet. Surprisingly, the Maraschino is forward. It needed some acid, badly, so I added 1/4 oz lemon. Still not a Dan kind of cocktail, but this has nice texture, and corrected for the modern palate, it's got redeeming qualities.