This tiki-fied interpretation of Harry Johnson’s classic East India Cocktail combines three seemingly simple ingredients into one extraordinary drink.
1 1/2 oz. Cognac
1 1/2 oz. pineapple juice
1/2 oz. triple sec
Tools: swizzle stick
Garnish: 2 dashes Angostura bitters, cinnamon stick and edible orchid (optional)
Add all ingredients to a Collins glass. Slowly add crushed ice and swizzle until a frost forms on the outside of the glass. Add more crushed ice to fill, top with Angostura and add cinnamon stick and edible orchid (if using).
Guiseppe Gonzalez, New York City