Jigger, Beaker, Flask: The East India Cocktail

By Jonathan Laurel March 15, 2018 Cocktails

The East India Cocktail has a fairly stellar bibliographic pedigree through early cocktail publications. First appearing in Harry Johnson, and then modified later by Harry Johnson to its present configuration, the East India cocktail is comprised of cognac, pineapple gomme, curaçao, maraschino, and bogart bitters (our house approximations of the original Boker’s bitters).

The East India finds itself on our cocktail flight “Jigger, Beaker, Flask,” so named for Charles Baker, Jr.,’s second volume to The Gentleman’s Companion, from which the other two cocktails in the flight come and which also features the “East India House Cocktail.” Baker’s cocktail has the same ingredients as Harry Johnson’s second iteration, but it is immediately preceded by a cocktail simply called the “East India Cocktail” of completely different construction and origin. Both men attribute the cocktail to British colonials in India.

Also on the “Jigger, Beaker, Flask” flight are the Sahara Burning Heart and the Cuba Libré. We love this cocktail so much it’s a permanent presence on our menus.

jigger beaker flask east india cocktail