Japanese Cocktail | Post-Prohibition Recipe

Invented by Jerry Thomas in the 1860s, there is nothing Japanese about this cocktail. None of the ingredients are from Japan or have any association with Japan. Some sources say it is named this to commemorate the first representative of Japan coming to the United States in the 1860s after the United States forced them to open their boarders in 1853, but who the hell knows.

I like to imagine the name came about because the faint almond/cherry flavor the orgeat adds, conjures up images of cherry blossom trees, but I am entirely making that up and in no way claim this to be true.

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Japanese Cocktail | Post-Prohibition Recipe

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Course: DrinksCuisine: American
Servings

1

servings
Calories

171

kcal
ABV

32%

Total time

3

minutes

Learn how to make the Post prohibition Japanese Cocktail.

Ingredients

  • 2 dashes

  • Angostura Bitters
  • 1/2 oz Orgeat

  • 2 oz Brandy

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink
  • Strain into glass.

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