Jewel of the East

One of my very favorite types of cuisine is Indian. The curries and spices are like none other. When I’m off to enjoy a meal at Tandoori’s, or whipping up a curry dish of my own at home, I’m oftentimes stuck on what type of cocktail or beer to match up with my meal. The lassi-based martini is always a respectable choice, but I find it’s too sweet and thick for something to enjoy before or during the meal… so what to do?

I almost literally fell upon this article on today and, quite frankly, am really glad I did. The author had the opportunity to sit down with Dale Degroff, the man who, to many in the mixology world, is the reviver of classic cocktails.

According to Degroff, the East India Cocktail was the Cosmopolitan of its day, back in the 19th century. A popular cocktail that everyone enjoyed that pairs especially well with Indian food. It’s a recipe like none I’ve ever tried, so I’m truly looking forward to it.

East India CocktailEast India Cocktail

1 ½ oz cognac
1 oz orange curaçao
1 ½ oz pineapple juice
1 dash Angostura bitters
Flamed orange peel, for garnish
Nutmeg, for grating

Combine the first four ingredients into a cocktail shaker with ice and shake until well mixed. Strain into a chilled cocktail glass, dust with freshly grated nutmeg, and garnish by flaming the orange peel over the top of the drink.

Have another cocktail that pairs up nicely with Indian food? Tell us!


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