West Indian Cocktail

West Indian Cocktail
1 Teaspoonful Sugar in medium-sized Tumbler. (1 teaspoon Small Hand Foods Gum)
4 Dashes Angostura. (4 dashes angostura bitters)
1 Teaspoonful Lemon Juice. (1 teaspoon fresh lemon juice)
1 Glass Burrough’s Beefeater Gin. (2 oz Beefeater Gin)
1 Lump of ice.
Stir and serve in same glass.

Oddly, we run into a spate of “West Indian” attributed cocktails in the Double Youse. This one appears to originate in Harry McElhone’s 1928 “ABC of Cocktails”.

Like the original Pegu Club or the Crustas, this is an actual Cock-Tail with only a minor amount of citrus, not a sour. Heck, they even tell you to stir this one!

I also like the rather large proportion of bitters given for this recipe. 4 Dashes! Woo!

Gives lie to those that say, “If you can taste the bitters, it is a bad cocktail.”

In the West Indian Cocktail, the bitters are a major flavor element of the cocktail.

Others might disagree, but I rather enjoyed it, not at all dissimilar to something along the lines of the ‘Ti Punch. Like that drink, I could see how this would be pleasant on a hot day in the West Indies, preferably with the trade winds blowing up, and a bit of salt sea spray in the air.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

3 thoughts on “West Indian Cocktail

  1. Hello! I’ve been a voyeur of this blog for a few months, and I finally dove into making the drinks starting with this recipe here. I used agave syrup in place of the gum syrup and Bombay London Dry Gin. The results were very nice.

    Locally (Dallas area), I can’t seem to find many of the liquors that you use, but I may not be trying hard enough. I know you have a regular arsenal of basic liquors, but do you have any suggestions for substitutions that may be more readily available from stores that don’t carry the harder to find brands?


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