Today’s cocktail is one that I’ve been sitting on for quite a while, but have still wanted to make. The “East India” is mildly fruity and mildly bitter. I’m always impress at pineapple centered drinks as well as the froth up in a similar way that cream or milk does in desert style drinks. While the drink calls for Brandy, my bar isn’t stalked with the standard, but instead I have both apricot and blackberry brandies. Given the pineapple flavor I chose my apricot as I imagined it to be the best possible complement. Although given the name of the drink I’m surprised I wasn’t using my Bombay Dry Gin (maybe next time). I also think that Orange Bitters might have been a better choice here.
The drink starts sweet with a light bitter in there as well, but as it reaches the back of your tongue and throat you get more of the alcohol. While I’m not certain that the flavors present were due more to the original recipe or my use of Apricot Brandy, the unique complexity of this drink has certainly made me want to try it again. I also feel like the lemon twist could have been more dominant if there was a dash of lemon juice in the mix as well, but then again I don’t think this drink even needs a sour element.
Alcohol Rating: 3-4 of 10
Overall Rating: 7.5 (with possible variations)
Worth Making Again? Yes
1 1/2 oz Brandy (Apricot Brandy Used)
3/4 oz Cointreau (Triple Sec Used)
2-3 Dashes of Angostura Bitters
2 oz Pineapple Juice
Shake and Strain. Garnish with a lemon twist