Japanese Cocktail
Cognac, orgeat and bitters. An almond-sweet classic from Jerry Thomas, 1862.
Stirred · Coupe · Medium · about 3 minutes · about 27% ABV
Ingredients
- 60 ml Cognac
- 15 ml Orgeat (almond syrup)
- 2 dashes Angostura bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 60 ml cognac into the mixing glass
- Pour 15 ml orgeat (almond syrup) into the mixing glass
- Add 2 dashes of Angostura bitters
- Add ice
- Stir
- Strain
- Garnish
About the Japanese Cocktail
The Japanese Cocktail appeared in Jerry Thomas's 1862 book. It is thought to have been named to honour the first Japanese diplomatic mission to the US in 1860.
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Japanese Cocktail FAQ
What's in a Japanese Cocktail?
60 ml cognac, 15 ml orgeat (almond syrup), 2 dashes angostura bitters, garnished with lemon twist.
How strong is a Japanese Cocktail?
About 27% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Japanese Cocktail?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Japanese Cocktail in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
