Japanese Cocktail

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Despite its name, the Japanese Cocktail is not, in fact, Japanese. Nor does it contain any Japanese ingredients. I don’t know if it is even available in Japan (although if anyone wants to fund a research trip, I’m up for it; with its hint of marzipan balanced by oaky brandy, this well-balanced, aromatic drink is rather moreish). Apparently it was the first cocktail on record to have a name that does not reflect its ingredients – David Wondrich explains its origins here – and now it can boast that it’s the first brandy-based drink to grace these pages, too.

INGREDIENTS

1 piece lemon peel

60ml brandy

15ml orgeat

2 dashes Angostura Bitters

Lemon twist, for garnish

GLASS

Cocktail or coupe

METHOD

Muddle the lemon peel in a mixing glass. Add ice and the remaining ingredients. Stir until chilled and strain into a chilled glass. Garnish with the lemon twist.

DEGREE OF DIFFICULTY

This elegant concoction is much easier to make than it is to say ‘elegant concoction’ three times fast after you’ve had a few.

RECIPE BY

This version appears in Asian Cocktails – Creative Drinks Inspired by the East by Holly Jennings and Christine LeBlond (Tuttle, 2009).

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