East India Cocktail — The Cocktail Ontologist

Family

Scientific Bar-Keeping by E. N. Cook & Co. (1884, p.8)

Fill a large bar glass with fine ice.
Add the raspberry syrup, curacao, bitters, maraschino, and brandy and stir with a spoon.
Strain into a cocktail glass and twist a piece of lemon peel on top.

Garnish: Lemon peel

Ice: Fine ice

Bariana by Louis Fouquet (1896, p.21) — Bariana 1896, No. 11

1 zest	lemon peel — lemon zest	acid
fill	cognac — cognac Curlier	base
1 teaspoon	curacao	base
3 dash	Angostura bitters — angostura	bitter
1 teaspoon	Maraschino liqueur — marasquin	modifier
1 teaspoon	pineapple syrup — sirop d'ananas	sweetener

Stir ingredients with ice in mixing glass A, strain into glass D, add lemon zest, and serve.

Garnish: Lemon zest

Ice: Small pieces of ice

156 Recettes de Boissons Americaines by Niels Larsen (1899, p.2) — Larsen 1899, cocktails section

1 zest	lemon peel — zeste de citron	acid
1 Madeira glass	cognac	base
1 teaspoon	Raspberry syrup — sirop de framboises	base
6 drop	Angostura bitters — angostura	bitter
1 teaspoon	curacao	modifier
6 drop	Maraschino liqueur — marasquin	modifier

Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws.

Garnish: Expressed lemon peel

Ice: Crushed ice

The Complete Buffet Guide by V. B. Lewis (1903, p.27) — V. B. Lewis 1903

1 wine-glass	brandy — brandy	base
1 teaspoon	Raspberry syrup — raspberry syrup	base
3 dash	Angostura bitters — Boker's or Angostura bitters	bitter
3 dash	Maraschino liqueur — Maraschino	modifier
1 teaspoon	red curacao — red Curacoa	modifier

Combine the raspberry syrup, red Curacoa, bitters, Maraschino, and brandy over ice.
Stir well, strain into a cocktail glass, twist lemon peel on top, and serve.

Garnish: Lemon peel

Nose: Brandy is overlaid with red-fruit and spiced liqueur notes.
Palate: This is the ornate aromatic branch in full flower, showing how far some brandy cocktails had moved from the bare sugar-bitters template.
Finish: The finish is perfumed, lightly bitter, and lingering.
Summary: An ornate late aromatic cocktail from the liqueur-enriched brandy line.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.16)

1 piece	lemon peel — Lemon peel	acid
1 wine-glassful	brandy — Brandy	base
1 glass	ice — Shaved ice	base
3 dash	Aromatic bitters — Bitters	bitter
1 teaspoon	curacao — Curacoa (red)	modifier
2 dash	Maraschino liqueur — Maraschino	modifier
1 teaspoon	pineapple syrup — Pineapple syrup	sweetener

Fill the glass with shaved ice, add the curacoa, pineapple syrup, bitters, maraschino, and brandy, stir with a spoon, strain into a cocktail glass, twist lemon peel on top, and serve.

Ice: Ice

The Ideal Bartender by Tom Bullock (1917, p.41) — Bullock 1917

1 jigger	brandy	base
3 dashes	Maraschino liqueur — Maraschino	base
3 dashes	Angostura bitters — Angostura Bitters	bitter
3 dashes	red curacao — Red Curacoa	modifier

Fill a large bar glass half full with shaved ice.
Stir well, strain into a cocktail glass, and serve with a piece of twisted lemon peel on top.

Garnish: Lemon peel

Ice: Shaved ice

This matters because Bullock gives us another clean East India checkpoint in a club-book context rather than a generic reprint.

The lemon peel and triple modifier structure are both part of the drink's identity, not optional extras.

L'Art du Shaker by Dominique Migliorero (1925, p.23)

2 dash	Angostura bitters	base
0.67 part	cognac — Cognac	base
1 whole	Cherry — Cherry	garnish
2 dash	curacoa — Curacoa	modifier
2 dash	Maraschino liqueur — Maraschino	modifier

Garnish: Cherry

See also: Brandy Cocktail, Japanese Cocktail