This is a twist on the Japanese Cocktail that dates back to the mid-1860s. Cocktail historian David Wondrich (author of books Imbibe! and Punch) suggests that the name of the original stemmed from the frequent visits to Jerry Thomas’s bar by a member of Japan’s first diplomatic mission to America. The key “improvement” here comes by way of the addition of Fresh Squeezed Lemon Juice and Peychaud’s bitters.
Improved Japanese Cocktail
Spirit
Brandy
Cocktail family
Daiquiri · Sour
Flavors
Makes
Ingredients
- 2 oz Pierre Ferrand Ambre Cognac
- 1 oz Fresh Squeezed Lemon Juice
- 1 oz Orgeat Syrup
- 3 dashes Peychaud’s Bitters
Method
- Stir ingredients over ice, then pour over a large rock in a double old-fashioned glass.
- Express twists and garnish.
Equipment
- Mixing Glass
- Bar Spoon
- Peeler or Knife
Glass
Rocks