East India House
Ingredients
- 1 1⁄2 oz Cognac
- 1⁄3 oz Caribbean blended rum aged 6-10 years
- 1⁄3 oz Orange Curaçao liqueur
- 1⁄4 oz Pineapple juice
- 1⁄12 oz Monin Pineapple Syrup
- 1 dash Orange Bitters by Angostura
Method
Glassware:
Serve in a Nick & Nora glass
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lime (or lemon) zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lime (or lemon) zest twist over the cocktail and use as garnish.
Nutrition:
One serving of East India House contains 173 calories
History:
A variation of Harry Johnson's East India Cocktail, Johnson could have also created this in the 19th century. However (as far as I'm aware), a recipe titled East India House doesn't appear in print until Charles H. Baker Jr.'s 1939 The Gentleman's Companion, and this is close to what other vintage books call an East India No. 2 (without the rum in the recipe above).
Review:
Dry and challenging - rewarding for some.
