East India No. 3
Ingredients
- 1 1⁄2 oz Cognac
- 1⁄6 oz Myers's Original Dark rum
- 1⁄2 oz Orange Curaçao liqueur
- 1⁄2 oz Pineapple juice
- 1 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with skewered maraschino cherry.
Nutrition:
One serving of East India No. 3 contains 168 calories
History:
Adapted from the third of four recipes for the East India Cocktail in Victor Bergeron's 1972 Trader Vic's Bartender's Guide, Revised. Apart from the "East India House" in Charles H. Baker Jr.'s 1939 The Gentleman's Companion, (which also includes pineapple syrup,) this is the first published use of rum in a "East India" I know of, and, tellingly, this version doesn't feature in the first 1947 edition of Bergeron's guide, which only has East India numbers one and two.
Trader Vic's inclusion of this rum-enhanced version of the East India, and its selection by Stanley M. Jones for his 1977 book Jones' Complete Barguide, suggest its popularity in the 1970s.
In the modern bartending age, Jim Meehan also promoted the addition of a little aged rum in his 2011 The PDT Cocktail Book where he credits Harry Johnson's 1900 Bartender's Manual. However, there is no rum in Johnson's East India recipe, and Meehan's recipe is essentially Trader Vic's East India No. 3.
Review:
Pineapple and a splash of rum add to the tropical notes in this brandy-laced, citrusy cocktail.
