This week’s cocktail features a common tiki element without the complexity of the majority of tiki drinks. Orgeat is a syrup made from almonds and sugar. It’s possible to make it at home, but we recommend getting a nice bottle from the store.
The Japanese Cocktail is an old cocktail and very simple. We found it in the book, “3-Ingredient Cocktails” by Robert Simonson (NYT cocktail writer).
Reactions to this cocktail have been mixed, and so we also went looking for any variations on the classic recipe and quickly found one with our cocktail bar Godfather, Anders Erickson. We are including both the classic and improved versions this week for you to explore!
Cheers!
2 oz Cognac
½ oz Orgeat
2 dashes Angostura Bitters
Add all ingredients to a mixing glass
Add ice and stir for 30 seconds
Double strain into a chilled coupe
Express lemon twist and drop into glass
Improved Japanese Cocktail
1½ oz Cognac
¾ oz Orgeat
¾ oz Lemon Juice
2 dashes Peychaud’s Bitters
Add all ingredients to a cocktail shaker, add ice, and shake for 12-15 seconds
Double strain into a chilled coupe or nick and nora glass
Express lemon twist and drop into glass
Source: 3 Ingredient Cocktails and Anders Erickson (alternate option)