Despite dating back to 1862 and being credited to the legendary bartender, Jerry Thomas, the Japanese cocktail isn’t one you’ll see on a menu at many cocktail bars. This simple combination of Cognac, orgeat (almond syrup), and bitters is on the sweeter end of the spectrum, but still offers some complexity.
My personal preference is to go heavier on the bitters while cutting back on the amount of orgeat, much like a Trinidad sour.
Japanese Cocktail
A true classic cocktail, this recipe dates back to 1862!
Servings: 1
Ingredients
- 2 oz. Cognac
- ½ oz. orgeat
- 2 dashes Bogart's/Boker's bitters (Angostura works too)
Instructions
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a coupe glass and garnish with a lemon twist.
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Additional Resources:
- I had totally forgotten about this cocktail until I rediscovered it in Robert Simonson’s book, 3-Ingredient Cocktails. His book was one of my favorites of 2017, largely due to its simplistic approach to great drinks.
- Liber & Co. Orgeat – My home bar go-to.
- Angostura Bitters – Might as well buy the biggest bottle they offer.
