East India

A spicy and tropical brandy cocktail, the East India seems to hint at colonial drinks of the broader British Empire. Really, though, I think that it is a pre-tiki cocktail because of its use of triple sec, pineapple juice and Angostura bitters. This combination is really different and strikes the drinker as exotic, not at all colonial American. But of course, all of these ingredients would have been available in the Caribbean, though not so much in East India.

• 2 oz. brandy
• 3/4 oz. triple sec (Luxardo Triplum)
• 3/4 oz. pineapple juice
• 2 dashes Angostura bitters

 Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Fox River Cocktail

This is a wonderfully rich and spicy cocktail for fall. Mad River Revolution Rye makes a perfect base for a "River" drink, not to mention that it is strong and flavorful. Mad River Distillery makes rum, bourbon and apple brandy, but it's rye is probably the best product in the line. It has a heavy bitterness similar to dark chocolate or coffee beans. This works well with creme de cacao, which smooths the edges, and Hella aromatic bitters add even more baking spice flavors. Even a lemon twist brings it together in the way a lemon twist works for espresso.

I am re-reading Cooper's The Last Of The Mohicans again, and the Fox River Cocktail, with Mad River rye, which comes from a distillery in Vermont--near the setting of the novel--is a great companion cocktail. Consider the villain Le Renard Subtile (Subtle Fox) who throughout the novel seeks revenge on the heroes. His bitterness effects the reader in the way this New World drink affects the drinker.

• 2 oz. rye (Mad River Revolution Rye used)
• 1/2 oz. creme de cacao
• 3-5 dashes Angostura bitters (Hella aromatic bitters used)
• lemon twist

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass (coupe is a good size) and garnish with lemon peel.