Garnish:
Lemon zest twist
How to make:
STIR all ingredients (inc. 2 slivers of lemon peel in stirring glass) with ice and strain into chilled glass.
| 2 fl oz | Cognac (brandy) |
| 1/3 fl oz | Giffard Orgeat Syrup |
| 1/3 fl oz | Chilled water (reduce if wet ice) |
| 3 dash | Boker's bitters |
| 2 twist | Lemon peel |
Read about cocktail measures and measuring.
Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Review:
Lightly sweetened and diluted cognac flavoured with almond and a hint of spice.
History:
Adapted from a recipe first published in Jerry "The Professor" Thomas' 1862 Bartender's Guide. This is one of the few cocktails in the book which is believed to be his own creation.
Japanese Cocktail.
Jerry Thomas, 1862
(Use small bar glass.)
1 table-spoon of orgeat syrup.
½ teaspoonful of Bogart's bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with a spoon.
It is thought that he created and named the drink in 1860 to commemorate the first Japanese mission to the USA. While in New York, the delegates stayed at the Metropolitan Hotel, just a block away from Jerry Thomas' bar at 622 Broadway. And as David Wondrich writes in his 2015 Updated and Revised Imbibe!, "I can't imagine that in their strolls around the neighbourhood, they wouldn't have stopped in to see the Professor for a quick one. And if you were Jerry Thomas, wouldn't you come up with something special to mark the occasion?"
Alcohol content:
- 1.5 standard drinks
- 25.41% alc./vol. (50.82° proof)
- 20.6 grams of pure alcohol
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