East India Cocktail

2 oz Cognac
1 t Pineapple syrup
1 t Curaçao
2 ds Maraschino Liqueur
2 ds Bitters, Boker's
1 Olive (or cherry, as garnish)
1 twst Lemon peel (as garnish)
Instructions

Chill a cocktail glass. Stir over ice and strain into chilled glass. Garnish with an olive or cherry and a lemon twist.

Notes

Robert Vermeire's "Cocktails, How to Mix Them" (1922) has this as 1/2 gill = 2 oz Cognac, 2 dashes Angostura, 2 dashes Maraschino or pineapple syrup, 2 dashes Curacao.

Cocktail summary
Is of
unknown authenticity
Reference

Harry Johnson's Bartender's Manual, 1934 revision pg. 187

Curator
4 stars
Average
3.5 stars
(8 ratings)
YieldsDrink
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From other users
  • Somehow does pick up an "Asianness." Pineapple gets lost.
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