The Improved Japanese Cocktail is a riff on a 19th-century classic gets a boost with the addition of lemon juice and Peychaud’s bitters.
2 oz. brandy
1 oz. fresh lemon juice
1 oz. orgeat
3 dashes Peychaud’s bitters
Tools: shaker, strainer
Combine ingredients in a shaker and shake with ice to chill. Strain into a chilled glass.
Toby Cecchini, Long Island Bar, Brooklyn