East Indies Cocktail
- 1 ½ oz Brandy
- 1 ½ tsp Pineapple Juice
- ½ tsp Triple Sec
- 1 tsp Jamaican Rum
- 1 dash Bitters
Shake with ice and strain into a glass. Top with a twist of lemon peel and a cherry.
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Dissolve sugar in tea in a simmering saucepan with the lemon peel. Add the port and scotch. Raise the heat, but do not boil. Add cognac, but leave enough to ignite. Ignite in a ladle and pour flaming into punch, extinguishing the fire with a lid. Serves about 15.