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Improved Japanese Cocktail


brandy-improved-japanese-cocktail-vertical-crdt-lara-ferroniRiffing 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.

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

Tools: shaker, strainer
Glass: cocktail

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

Toby Cecchini, Long Island Bar, Brooklyn

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