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.
1 piece lemon peel
2 dashes Angostura Bitters
Lemon twist, for garnish
Cocktail or coupe
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.
This version appears in Asian Cocktails – Creative Drinks Inspired by the East by Holly Jennings and Christine LeBlond (Tuttle, 2009).