The Japanese Cocktail
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.
The Original (Jerry Thomas)
Ingredients
| Amount | Ingredient | Brand |
|---|---|---|
| 2 oz / 50 ml 3 oz / 75 ml 4 oz / 100 ml 6 oz / 150 ml | Cognac | Pierre Ferrand 1840 |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Orgeat Syrup | |
| 2 dashes | Boker’s Style (Cardamom) Bitters |
Notes
- Method: Stirred
- Pour: Julep Strain
- Glassware: Nick & Nora
- Garnish: Expressed lemon oil
- Special Prep: None
The Improved Japanese Cocktail (Toby Cecchini)
Ingredients
| Amount | Ingredient | Brand |
|---|---|---|
| 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml 3 oz / 75 ml 4.5 oz / 112.5 ml | Cognac | Pierre Ferrand 1840 |
| 0.75 oz / 19 ml 1.125 oz / 28 ml 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml | Orgeat Syrup | |
| 0.75 oz / 19 ml 1.125 oz / 28 ml 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml | Fresh Lemon Juice | |
| 2 dashes | Peychaud’s bitters | Peychaud’s bitters |
Notes
- Method: Shaken
- Pour: Double Strain
- Glassware: Nick & Nora
- Garnish: None
- Special Prep:
