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Surprised to find the "Improved Japanese Cocktail" missing from the database (or at least the description here). 2:1:1 "sour style" with the addition of lemon juice and the bitters switched to Peychaud's.

Because I am cooking Japanese-style fried rice for dinner I thought of this drink. I’ve made The Professor’s version in the past, and found it too sweet. Hoping that there was a Difford’s version, I searched the Guide and was rewarded with this fine version. Simon reduced the orgeat, puts the lemon peel into the mixing glass, and added the chilled water, which slows down the almondy sugar train enough that it’s an enjoyable antique cocktail. Thanks, Difford’s!

Using the loophole of 'if it says Brandy use Brandy', made this drink with the cheap French grape brandy lying around. It is just that brandy sweetened and diluted with a delightful almond flavour. I did not have Boker's Bitters so I used Angostura, which did result in a rather sweet cocktail with only a tiny bit of citrus notes and bitterness towards the end.

Delicious and unusual, but very sweet and creamy, possibly because it doesn't have much tartness/bitterness to balance the sugar. This may depend on your bitters (I don't have Boker's). Worth trying as written, but I either halve the orgeat or add a splash of lime--heretical, I know, but delicious.

I dial back substantially on the orgeat. Otherwise, too sweet for my taste.

This is a really classy drink. I agree with Simon though - needs a little dilution.

Delightful. Just as described with a watered cognac with a hint of almond. Perfect for an aperitif or after dinner cocktail.