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

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Directions

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.


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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 food@washpost.com.

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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

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