Japanese Cocktail

from The Craft of the Cocktail

  • 2 ounces Cognac
  • .5 ounce Orgeat
  • .5 ounce Lime Juice
  • Dash Angostura Bitters
  • Spiral of Lime Peel (Garnish)

Shake all the ingredients well with ice and strain into a chilled cocktail glass. Garnish with a spiral of lime peel.

The Japanese Cocktail was one of the very few cocktails listed in Jerry Thomas's 1862 edition of How to Mix Drinks or The Bon-Vivants Companion. He calls for stirring with a couple of peels of lemon in the bar glass. Later recipes took the citrus note a bit farther by actually adding lime juice. I don't think limes were as available as lemons in 1862, or perhaps Jerry would have used them as well.