Japanese Cocktail in 7 Simple Steps

Japanese Cocktail Recipe

The Japanese Cocktail recipe stays true to the original definition of a cocktail – spirit, bitters and sweetener…although I did think it was too sweet so when I make it next time, I would reduce the orgeat ever so slightly.

The cocktail is featured in Jeffery Morgenthaler’s book, The Bar Book: Elements of Cocktail Technique and apparently it was originally created by Jerry Thomas to commemorate the visit of a Japanese dignitary to New York.

Mixing Glass

1. Add ice to your mixing glass

Add Cognac

2. Add 60mL of cognac

Add Orgeat

3. Add 15mL of orgeat

Add Angostura Bitters

4. Add 2 dashes of Angostura bitters

Stire Cocktail

5. Stir the cocktail

Strain Cocktail

6. Strain over fresh ice

Lemon Twist Garnish

7. Garnish with a twist of lemon

The Tools We Used:

How to make a Japanese Cocktail
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  • 60mL Cognac
  • 15mL Orgeat
  • 2 dashes of Angostura Bitters


  1. Add ice to your mixing glass
  2. Add the cognac, orgeat and bitters
  3. Stir for 20 seconds
  4. Strain into a chilled coupe
  5. Garnish with a twist of lemon

I have been in the hospitality industry for over a decade and now enjoy running and catering for events throughout South Australia.

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