Classic | Cocktail | from Anders Erickson
These seven inventive cocktails show off the versatility of the Japanese fermented rice beverage.
The Japanese Cocktail is a classic cocktail created by Jerry Thomas in the 1800s. Despite its name, it has no connection to Japanese culture or ingredients.
| Amount | Ingredient | Brand |
|---|---|---|
| 2 oz / 50 ml 3 oz / 75 ml 4 oz / 100 ml 6 oz / 150 ml | Cognac | Pierre Ferrand 1840 |
| 1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml | Orgeat Syrup | |
| 2 dashes 3 dashes 4 dashes 6 dashes | Boker’s Style (Cardamom) Bitters |
| Amount | Ingredient | Brand |
|---|---|---|
| 1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml 3 oz / 75 ml 4 1⁄2 oz / 113 ml | Cognac | Pierre Ferrand 1840 |
| 3⁄4 oz / 19 ml 1 1⁄8 oz / 28 ml 1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml | Orgeat Syrup | |
| 3⁄4 oz / 19 ml 1 1⁄8 oz / 28 ml 1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml | Fresh Lemon Juice | |
| 2 dashes 3 dashes 4 dashes 6 dashes | Peychaud’s bitters | Peychaud’s bitters |
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Cocktail Recipes