About this episode
First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.
Learn more about VinePair's Best New Bartender competition here!
Abe Vucekovich's East India Cocktail Recipe
Ingredients
- 2-3 dashes Angostura Bitters
- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)
- ¼ ounce Luxardo Maraschino Liqueur
- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao
- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy
- Garnish: pineapple wedge and skewered cherry
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled and strain into a rocks glass over a large cube of ice.
3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Tim: https://www.instagram.com/timmckirdy/
- Abe: https://www.instagram.com/abevuc/
- Meadowlark: https://www.instagram.com/meadowlarkchicago/
Learn more about VinePair's Best New Bartender competition here!
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