Japanese Cocktail

Difford's Guide
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Serve in

Coupe glass

Photographed in

UB Retro Coupe 1920 7.75oz

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

2 fl oz Rémy Martin 1738 Cognac
1/2 fl oz Giffard Orgeat Syrup
2 dash Boker's bitters
1/2 fl oz Chilled water
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Review:

Lightly sweetened and diluted cognac flavoured with almond and a hint of spice.

History:

Adapted from a recipe first published in 'Professor' Jerry Thomas' 1862 Bartender's Guide, this is one of the few drinks in the book which is believed to be of his own creation.

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?"

Nutrition:

187 calories

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£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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