There’s something timeless about the East India cocktail. It’s fruity, gently spiced, and just the right amount of boozy. This is one of those drinks that feels a little fancy without being fussy—a great pick for slow evenings or to impress at your next dinner party. I’ve made this cocktail countless times, and it’s become a favorite for summer nights on the patio. The mix of pineapple, brandy, and a touch of orange is pure magic.
East India
What You’ll Need
Prep time: 5 minutes
Servings: 1 cocktail
Glassware: A chilled cocktail glass or martini glass works beautifully
Ingredients
– 1.5 oz (45 ml) brandy
– 1 oz (30 ml) pineapple juice (fresh is best, but bottled works too)
– 0.5 oz (15 ml) orange curaçao
– 0.25 oz (7 ml) maraschino liqueur
– 2 dashes Angostura bitters
– Lemon or orange peel, for garnish
Method
- Start by chilling your cocktail glass in the freezer or by filling it with ice water while you mix.
- In a mixing glass or shaker filled with ice, pour in the brandy, pineapple juice, orange curaçao, maraschino liqueur, and bitters.
- Stir gently for about 20–30 seconds. You want the drink well-chilled but not watered down. Stirring instead of shaking keeps the texture smooth and silky.
- Dump the ice water (if used) from your cocktail glass, then strain the cocktail into the glass.
- Twist a strip of lemon or orange peel over the drink to release the oils, then drop it in as garnish.
Tips for Success
– Use fresh pineapple juice if you can—it adds brightness and cuts through the sweetness.
– Always chill your glass first. It helps the cocktail stay cold longer and keeps the flavors crisp.
– Don’t skip the bitters—they round out the sweetness and add a subtle spice that ties everything together.
– If your cocktail tastes too sweet, try dialing back the maraschino liqueur slightly or using a drier brandy.
Storage & Make-Ahead Notes
You can mix everything except the ice and garnish ahead of time—just store it in the fridge in a sealed container for up to 2 days. When you’re ready to serve, stir with ice and strain into a chilled glass. Garnish fresh.
Substitutions
– No orange curaçao? Try triple sec or Grand Marnier.
– Out of maraschino liqueur? Skip it or use a splash of cherry syrup for a similar vibe.
– Prefer whiskey over brandy? Go for it—it’ll be a bit bolder and smokier, but still delicious.
What It Tastes Like
This cocktail has a smooth, rich base from the brandy, balanced with tropical fruitiness from the pineapple juice. The orange curaçao adds a citrusy depth, while the maraschino liqueur brings a light cherry-almond note. Bitters give it just enough spice to keep things interesting. It’s sweet, but not cloying—more like a grown-up fruit punch with layers.
Pairing Ideas
Spicy Dishes
Pair it with Thai green curry or a spicy Indian biryani. The cocktail’s sweetness balances the heat beautifully.
Creamy Cheeses
Soft cheeses like brie or camembert are a great match—the cocktail cuts through the richness and refreshes your palate.
Chocolate Treats
Dark chocolate mousse or a flourless chocolate cake? Yes, please. The cocktail’s fruitiness pairs perfectly with deep cocoa flavors.
This has been my go-to cocktail for dinner parties where I want something a little unexpected but still crowd-pleasing.
Variations to Try
East India No. 2
– Top the finished cocktail with a splash of soda water for a light, fizzy twist.
– Garnish with a cherry for a pop of color and sweetness.
Tropical East India
– Swap pineapple juice for mango nectar for a lush, tropical version.
– Try adding a tiny pinch of salt to enhance the fruit flavors.
Spiced East India
– Add a cinnamon stick and a star anise to your mixing glass.
– Stir as usual, then strain. The spices add warm, aromatic notes that make this great for cooler months.
Virgin East India (Non-Alcoholic)
– Replace brandy with apple juice.
– Skip the liqueurs and bitters.
– Add a splash of lemon juice to balance the sweetness.
– Serve over ice with a citrus twist.
Bartender’s Advice
- Use fresh juice whenever possible. It really lifts the drink.
- Don’t over-stir—aim for about 30 seconds to get it cold without watering it down.
- Chill your tools—cold mixing glass, cold glassware, cold ingredients. It all adds up to a better cocktail.
Common Questions
Is it strong?
Yes, but it’s well-balanced. The fruit juices and liqueurs mellow the brandy’s bite.
Can I make it ahead?
Definitely. Just mix everything except the ice and garnish, then chill. Stir with ice right before serving.
What brandy should I use?
Use something you enjoy sipping. Doesn’t need to be top shelf, but good quality makes a difference.
Can I leave out the bitters?
You can, but they add depth. If you skip them, the drink will taste a bit sweeter and less complex.
When’s the best time to serve it?
It’s great before dinner, especially with appetizers. But it also works as a nightcap or after-dinner drink.
How do I make it look fancy?
Use a chilled glass, a clean pour, and a fresh citrus twist. That little garnish goes a long way.
Final Thoughts
The East India cocktail is a little tropical, a little classic, and a whole lot of flavor. Whether you’re making it for yourself or serving a crowd, it brings a touch of elegance without any fuss. Try a few variations, find your favorite twist, and enjoy the journey—one delicious sip at a time.
