Wine Dharma

DharMag April 2018 Japanese cocktail: the original recipe by Jerry Thomas to make a legendary drink

Jerry Thomas Japanese cocktail recipe made with Cognac, orgeat Angostura The Japanese cocktail is in all probability one of the creations of the legendary Jerry Thomas, the Professor, who gives us the recipe in his bartender’s guide of 1862, although there is no certain evidence. But what is certain is that the Japanese cocktail is a fabulous drink, a velvety and aromatic cocktail with good alcohol content, but also a basic sweetness that maybe everyone will not like.

The ingredients for making Japanese cocktails are easy to find: Cognac, orgeat, Angostura. Nothing exotic, also because we have already given you the recipe to make the real orgeat syrup recipe a long time ago, so you won’t have to dirty your delicious cocktail with industrial orgeat.

But I know you are wondering now: isn’t the Japanese Cocktail too sweet? Isn’t it boring? No, it is not a redundant cocktail, indeed the complex flavor of Cognac finds a friendly shoulder in orgeat, but then comes Angostura with a herbaceous and ethereal touch to add a touch of freshness.

Since the theme is Japanese, don’t expect flavors similar to the two mixtures with the Midori like Japanese slipper cocktail and the Japanese Iced Tea cocktail. That’s all another thing: ok, it’s sweet, but we are at the antipodes of the hallucinogenic Midori’s flavor.

Ingredients and doses for making the Japanese cocktails

  • 6 cl of Cognac
  • 1.5 cl of orgeat syrup
  • 2 drops of Angostura or your favorite aromatic bitters

How to make the Japanese cocktail

Put all the ingredients in a shaker with ice, shake quickly and pour into a well-frozen glass. In a few seconds you will serve a mythical cocktail, perhaps not light as an aperitif, but with a unique charm that brings together spicy, herbaceous aromas and the delicacy of almonds. Masterpiece.

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