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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.

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