Created in 1860 to commemorate the first official visit by the Japanese Consulate to the United States, the Japanese Cocktail is peculiar in that it is not actually made with any Japanese ingredients. Instead, it is rumored to be named after a member of the Japanese delegation who frequented a New York City saloon manned by "Professor" Jerry Thomas, the iconic bartender who was the first to write and publish what had up until then been an oral tradition of cocktail recipes. The Japanese Cocktail was one of the first recipes in Thomas' Bar-Tender's Guide, which remains the unofficial textbook forall budding bartenders and mixologists. If you're looking for an antidote to the holiday rush, we suggest starting here.
You Will Need:
2 ounces brandy
1/2 ounce orgeat syrup
1 oz. fresh lemon juice
2 dashes Angostura bitters
How to Make:
1. Stir all ingredients over ice in a chilled pint glass for 30 seconds.
2. Strain into a chilled cocktail glass.
3. Twist a piece of lemon zest over the top of the glass, rubbing it around the rim and dropping it into the drink.
ADAPTED FROM JERRY THOMAS' BAR-TENDER'S GUIDE