- 40ml Brandy
- 15ml raspberry puree or syrup
- 10ml Orange Liqueur
- 10ml Maraschino Liqueur
- 2 dashes bitters
- Orange peel and glazed cherry to garnish
Stir all ingredients with ice and strain into a chilled martini or coupette glass. Flame an orange peel on the glass and rub the rim with the peel. Garnish with a glazed cherry and the flamed orange peel.
The first mention of an East India Sherry Cocktail appears in Harry Johnson’s 1882 Bartender’s Manual. I have taken my recipe inspiration from Harry Craddock’s Savoy Cocktail Book but using a Spanish Pedro Ximenez brandy and a delicious Spanish orange liqueur instead of Grand Marnier.