Improved Japanese Cocktail
Ingredients
- 1 ⅔ oz Cognac
- ¾ oz Lemon juice
- ¾ oz Monin Almond Syrup
- ⅓ oz Chilled water/mineral water
- 2 dash Peychaud's or other Creole-style bitters
- 3 drop Saline solution or merest pinch of s
Method
Glass:
Photographed in an Urban Bar Nick & Nora 1910 17cl
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Improved Japanese Cocktail contains 188 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created circa 2015 by Toby Cecchini at his Long Island Bar in Brooklyn, New York City.
Review:
Lemon juice and bitters add a touch of creole sourness to this riff on the brandy-based classic Japanese Cocktail from Jerry Thomas's Bar Tenders Guide.
