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Japanese

Classic/vintage · Hall of Fame and must know/try

4.2 105 ratings

Ingredients

2 swath Lemon peel
2 oz Cognac (brandy)
1/3 oz Orgeat syrup
1/3 oz Chilled water
3 dash Boker's style bitters

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of lemon zest twist..

Method

  1. 3 REGAL STIR all ingredients (including lemon zest) with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

History

Cognac, lightly sweetened and diluted, with almond and spice notes.

This cocktail is adapted from a recipe that first appeared in Jerry "The Professor" Thomas' 1862 Bartender's Guide. It is considered to be one of the few cocktails within the book that is believed to be his own original creation. Japanese Cocktail. (Use small bar glass.) 1 table-spoon of orgeat syrup. ½ teaspoonful of Bogart's bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon. It is theorized that he developed and named the drink in 1860, intending it to serve as a commemoration of the initial Japanese mission to the USA. During their time in New York, the delegates lodged at the Metropolitan Hotel, which was situated only one block from Jerry Thomas' bar at 622 Broadway. David Wondrich, in his 2015 Updated and Revised Imbibe!, suggests, "I can't imagine that in their strolls around the neighbourhood, they wouldn't have stopped in to see the Professor for a quick one. And if you were Jerry Thomas, wouldn't you come up with something special to mark the occasion?"

Created by Jerry 'The Professor' Thomas