Japanese Cocktail

Rate this recipe (2 ratings)

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

166 Calories
Japanese Cocktail image

Serve in

Coupe

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

  • oz
  • ml
  • cl
  • shot
  • part
Cognac
  • oz
  • ml
  • cl
  • shot
  • part
Giffard Orgeat Syrup
  • oz
  • ml
  • cl
  • shot
  • part
Chilled water (reduce if wet ice)
2 dash Angostura Aromatic Bitters

Comment:

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

Origin:

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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