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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: [ Ссылка ]
My go-to large shaking tin: [ Ссылка ]
My go-to small cheater tin: [ Ссылка ]
Hawthorne strainer: [ Ссылка ]
My favorite mixing glass: [ Ссылка ]
Bar spoon: [ Ссылка ]
Julep strainer: [ Ссылка ]
Zester: [ Ссылка ]
Hand juicer: [ Ссылка ]
My syrup carafe: [ Ссылка ]
My citrus bottle: [ Ссылка ]
Rubber bar mat (6"x12"): [ Ссылка ]
The coupe: [ Ссылка ]
For more on the Japanese Cocktail - Imbibe! by David Wondrich: [ Ссылка ]
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The Japanese Cocktail is not Japanese - old vs new
Теги
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