Japanese Cocktail
The Quirky Foodster Team
Ingredients
- Cognac — 60 ml (2 oz)
- Orgeat (almond syrup) — 15 ml (1/2 oz)
- Angostura bitters — 3 dashes
Method
- Combine all ingredients in a mixing glass with ice.
- Stir until well chilled.
- Strain into a chilled coupe.
- Twist a lemon peel over the top.
Description: One of the oldest documented American cocktails, pairing cognac with almond-flavored orgeat and a generous dash of bitters.
Cultural Background: Published in Jerry Thomas's 1862 bartending guide, one of the very first cocktail books ever printed, despite having no actual connection to Japan.
Tips: A generous three dashes of bitters is correct here — don't underdose them.
Variations: A dash of orange bitters alongside the Angostura adds extra aromatic complexity.
Serving Suggestion: Serve up, well chilled, as a historically significant, nutty classic.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: Why is it called Japanese?
A: Likely named to evoke exotic novelty during a period of Western fascination with Japan following its 1850s opening to trade, rather than any actual connection.
- Cognac — 60 ml (2 oz)
- Orgeat (almond syrup) — 15 ml (1/2 oz)
- Angostura bitters — 3 dashes
Please log in to leave a comment.