Japanese Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

192 calories

Styles & Flavours

Japanese Cocktail image

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 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?"

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