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.
How to make a Japanese Cocktail
Ingredients
- 60 mL Cognac
- 15 mL Orgeat
- 2 dashes of Angostura Bitters
Instructions
- Add ice to your mixing glass
- Add the cognac, orgeat and bitters
- Stir for 20 seconds
- Strain into a chilled coupe
- Garnish with a twist of lemon
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