East India House

Three teaspoon-sized fruit modifiers add pineapple, cherry and orange accents to brandy. The recipe uses prepared pineapple syrup rather than juice, with aromatic bitters and lime peel completing a compact shaken presentation.

Active preparation: 3 minutes

Ingredients

• 60 ml Brandy
• 5 ml Prepared pineapple syrup
• 5 ml Maraschino liqueur
• 5 ml Dry orange curaçao liqueur
• 3 dash Angostura aromatic bitters
• 1 piece Lime peel, for garnish

Instructions

1. Measure brandy, prepared pineapple syrup, maraschino liqueur, orange curaçao and aromatic bitters into a shaker and add cubed ice.
2. Seal the shaker and shake briskly until thoroughly cold, about 10–12 seconds.
3. Fine-strain into a chilled coupe without ice.
4. Express the lime peel over the surface and add it.