Coctel Japones 1.000

Deb Lindsey for The Washington Post

Spirits Mar 13, 2013

Calling for brandy de Jerez instead of cognac or Armagnac, this is a Spanish-inflected take on the classic Japanese cocktail.

The key ingredient here is orgeat, an almond-flavored syrup. You can make orgeat 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.

For the Spanish brandy, look for brands such as Cardenal Mendoza, Gran Duque d’Alba or Lepanto.

Servings: 1
  • 1 teaspoon homemade or store-bought orgeat syrup (see related recipe)
  • 1 or 2 dashes Angostura bitters
  • 2 ounces brandy de jerez
  • 2 or 3 ice cubes
  • Twist of orange peel, for garnish

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Combine the orgeat syrup, bitters (to taste) and brandy in an old-fashioned or rocks glass. Add the ice cubes and stir. Garnish with the twist of orange peel.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Bonnie S. Benwick.

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