With only 3 ingredients this Japanese Cocktail is easy to make, but tastes deceptively complex! Post may contain affiliate links.
I’ve talked before about our ever expanding liquor cabinet. We now have liquor stored in 3 places in our house. Once you start getting into cocktails, you find all these unusual cocktails that happen to call for one ingredient that you don’t have. So, off you schlep to the liquor store to bring home another bottle. While being able to make practically any cocktail we want now, it’s still good to go back to the basics. To remember that you don’t really have to have 2 liquor cabinets and a shelf in the pantry.
Take this Japanese Cocktail for example. I found it in The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink. I can not say enough good things about that book. It walks you step by step through recipes going from simple to more complex. Even though we have too many bottles of liquor to even count, we still love the basics that are covered in this book. I especially like the little bit of history that accompanies each recipe.
This Japanese Cocktail first appeared in The Bartender’s Guide in 1862. In 1860, the first Japanese delegates arrived in New York and a sort of Japanese furor overtook the U.S. There really isn’t anything about this cocktail that makes it Japanese, just that it was created when America was all for all things Japanese.
Even though it only has three ingredients: brandy, Angostura Aromatic Bitters, orgeat syrup, it has a decidedly complex flavor. A little sweet, a little savory. This is one you’ll want to have in your back pocket to impress your guests.
- 2 ounces Cognac-style brandy
- 2 dashes aromatic bitters
- 1/2 ounce orgeat syrup
- lemon twist for garnish
- Combine the brandy, bitters and syrup in a mixing glass. Fill with ice and stir for about 30 seconds.
- Strain into a martini glass. Rub the lemon twist around the rim of the glass and then drop in the drink.