Recipe Finder

The Washington Post

Japanese Cocktail

Japanese Cocktail 1.000

Deb Lindsey for The Washington Post

Spirits Mar 13, 2013

Created in 1860 by famed barkeep Jerry Thomas, this cocktail was a pre-Prohibition standard. It was named to commemorate the first Japanese legation to the United States, which occurred in the same year. It began life as an on-the-rocks drink, but by the late 19th century it was served neat.

Orgeat is an almond-flavored syrup. You can make it yourself; seek out a craft-made orgeat, such as the one from Small Hand Foods (highly recommended); or use one of the widely available brands, such as Fee Brothers or Torani.

Servings: 1
  • Ice
  • 1 tablespoon homemade or store-bought orgeat syrup (see related recipe)
  • 2 dashes Angostura bitters
  • 2 ounces cognac or armagnac
  • Lemon peel twist

Related Recipes


Combine the ice, orgeat syrup, bitters and the cognac or Armagnac in a mixing glass. Stir to combine, then strain into a chilled cocktail (martini) glass. Garnish with the twist of lemon peel.

Rate it

Recipe Source

Adapted from "Imbibe," by David Wondrich (Perigee, 2007).

Tested by Jason Wilson and Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 190

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 15g 5%

Dietary Fiber: 0g 0%

Sugar: 14g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments