Subscribe + Save

brandy-improved-japanese-cocktail-vertical-crdt-lara-ferroni

Improved Japanese Cocktail

RECIPE: Toby Cecchini, Long Island Bar, Brooklyn

Photo: Lara Ferroni

July 28, 2015

brandy-improved-japanese-cocktail-vertical-crdt-lara-ferroni

This riff on a 19th-century classic gets a boost with the addition of lemon juice and Peychaud’s bitters.

Riffing on a 19th-century classic from Jerry Thomas’s Bar Tenders Guide, the Improved Japanese Cocktail gets a boost from the addition of lemon juice and Peychaud’s bitters.

Ingredients

2 oz. brandy
1 oz. fresh lemon juice
1 oz. orgeat
3 dashes Peychaud’s bitters

Tools:shaker, strainer
Glass:cocktail

Preparation

Combine ingredients in a shaker and shake with ice to chill. Strain into a chilled glass.

You Might Also Enjoy

Rhubarb Thyme Vermouth Spritz

Cantaloupe Mojito

No Man's Land: A Melon and Whisky Highball

gin gin mule recipe

Attaboy Blitzer: Mojito variation

Banana Bourbon Cocktail

Margherita Margarita from Cosetta

Allegheny Cocktail

Chinese Mustard Martini

Martinesque: Martinez riff

Subscribe and Save

Up to 50%

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend