Japanese Cocktail Recipe
The Japanese Cocktail is a vintage cocktail recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use small bar glass 1 tablespoonful Orgeat syrup, 4 dashes of Angostura bitters, 1 wine glass of brandy, 1 piece of lemon peel. Fill the tumbler one third full of ice and stir with spoon.
Modern Recipe
Ingredients
- ½ oz (15 ml) orgeat syrup
- ¼ oz (7.5 ml) Angostura bitters
- 2 oz (60 ml) brandy
- Ice
Instructions
Fill a mixing glass with ice, add all ingredients, stir until well chilled. Strain into a chilled glass and garnish with a lemon twist.
