| 2 swath | Lemon peel |
| 2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/3 fl oz | Monin Almond (Orgeat) Syrup |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
| 3 dash | Boker's bitters |
How to make:
- Select a Nick & Nora glass.
- Prepare garnish of lemon zest twist.
- REGAL STIR all ingredients (including lemon zest).
- STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
Lightly sweetened and diluted cognac, flavoured with almond and a hint of spice.
Variant:
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:
- 1.4 standard drinks
- 23.61% alc./vol. (47.22° proof)
- 19.1 grams of pure alcohol
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