JAPANESE COCKTAIL
Japanese Cocktail: Jerry Thomas's 1862 Tribute to Diplomacy
The Japanese Cocktail first appeared in Jerry Thomas's 1862 Bartender's Guide, and is thought to have been created in 1860 to commemorate the first Japanese mission to the USA Difford's Guide. While in New York, the delegates stayed at the Metropolitan Hotel, just a block away from Jerry Thomas' bar at 622 Broadway Difford's Guide.
The most widely accepted origin story places the invention of the Japanese Cocktail in June of 1860, when a diplomatic delegation from Japan visited following Japan's opening to foreign trade after centuries of isolation Coqtail Milano. The first three ambassadors were Masaoki Shinmi, Norimasa Muragaki, and Tadamasa Oguri, and their stop in New York prompted Jerry Thomas to make this drink Vintageamericancocktails.
The original 1862 recipe calls for 1 tablespoon of orgeat syrup, ½ teaspoon of Bogart's bitters, 1 wine-glass of brandy, and 1 or 2 pieces of lemon peel, stirred with ice Difford's Guide. Jerry Thomas combined orgeat for its nutty cherry flavor and Boker's cardamom bitters for its exotic Asian-like taste with brandy to make this cocktail Vintageamericancocktails. The drink contains no Japanese ingredients but was named to honor the historic diplomatic visit.
RECIPE:
2 oz brandy or cognac
½ oz orgeat syrup
2 dashes Angostura bitters (or Boker's bitters if available)
Lemon peel
Method:
Add brandy, orgeat, and bitters to mixing glass with ice
Stir well until chilled
Strain into chilled cocktail glass
Express lemon peel over drink and use as garnish