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Today we’re making two versions of the Japanese Cocktail! I know what you're thinking - it's not actually Japanese. This one goes way back - originally created by Jerry Thomas, we first see the recipe in 1862. Well over a century later, Toby Cecchini makes the Improved Japanese Cocktail. Though the category of “improved” cocktails isn’t new, rarely do we see the addition of one ingredient change the style of the original drink all together! In this case, it’s citrus juice (turning the drink into a sour). I thought this would be an interesting comparison, and to keep things fair, I’m staying true to each bartender’s original ratios. Is the modern drink really an improvement? Is it too far removed from the original to share its name? And why’s it called the Japanese Cocktail if nothing about it is Japanese? Let’s talk about this over a drink. Cheers!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
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TIME STAMPS
Intro: 0:00
Original Grain: 0:42
The History: 1:55
The Booze: 3:51
The Original Recipe: 5:13
The Improved Recipe: 5:27
Sips: 6:03
THE JAPANESE COCKTAIL (Jerry Thomas) 5:13
2 oz. (60 ml) Pierre Ferrand 1840 Cognac
1/2 oz. (15 ml) Orgeat
2 dashes Boker’s style (cardamom) bitters
Expressed lemon oil for garnish
THE IMPROVED JAPANESE COCKTAIL (Toby Cecchini) 5:27
1.5 oz. (45 ml) Pierre Ferrand 1840 Cognac
3/4 oz. (22.5 ml) Orgeat
3/4 oz. (22.5 ml) fresh lemon juice
2 dashes Peychaud’s bitters
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My go-to large shaking tin: amzn.to/33vnMLJ
My go-to small cheater tin: amzn.to/3qecbe5
Hawthorne strainer: amzn.to/2VBUSWh
My favorite mixing glass: amzn.to/46KrrTX
Bar spoon: amzn.to/3wkkDhg
Julep strainer: amzn.to/3mymEyA
Zester: amzn.to/2VCLDF0
Hand juicer: amzn.to/3ioOwFeRubber
My syrup carafe: amzn.to/3iezKkZ
My citrus bottle: amzn.to/3BScssO
Rubber bar mat (6"x12"): amzn.to/3h2IJER
The coupe: amzn.to/378o4xk
For more on the Japanese Cocktail - Imbibe! by David Wondrich: amzn.to/3wZQAtB
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