West End Village

     Two years ago I had my first East India Cocktail, it was intriguing as it didn't hide the fact that I was drinking brandy/cognac as many "new-age" drinks do these days. Before falling into the craft/speakeasy drinks I found that most cocktails around these parts are overly simple and sweet, definitively hiding the fact that you are drinking alcohol. In that case what's the point of using "top-shelf liquors" ?
     Now for the East India Cocktail, I found as I researched and tested this cocktail a multitude of ways that an array of results could be produced (as with all cocktails). I initially had it with Hennessy VS cognac; while a great cognac it is, I find it to be to dry for my palate and semi-lacking. Maybe switch to a Courvoisier VS?, its rich fruit flavor and supple texture draws me in every time. Upon testing with this cocktail with available cognacs out there we found that Hennessy Black produced the best results, a good mix of VS and VSOP, a nice median ground we have found.
     Let's tweak the recipe. A myriad of recipes exist, as was expected. Following the godfather of cocktails, Harry Johnson, circa 1888; we find this recipe:
East India Cocktail
1 wineglass Brandy (2oz.)
1 tsp. Curacao
1 tsp. pineapple syrup (sometimes raspberry)
2-3 dashes Boker's bitters (Angostura)
2 dashes Maraschino liqueur
- stir and strain in to cocktail glass
lemon peel/twist garnish

     Adjusting here and there for personal preference and availability of products (Boker's bitters has been all but lost over the ages; except recently as the bitters craze has swooned us.) I present to you my version; substituting rum for brandy and splitting the pineapple syrup and raspberry syrup(blackberry shrub).

West End Village
2 oz. Pyrat XO Rum
1 tsp. Luxardo Maraschino
1 tsp. Curacao (Gran Gala)
0.25 oz. pineapple syrup (homemade)
0.25 oz. homemade blackberry shrub
2 dashes bitters (Angostura)
-stir and strain; serve up