- 2 oz brandy
- 1/2 oz Orgeat syrup
- 2 dashes Angostura
- lemon twist for garnish
Today I had a bit of a long day. I dropped my phone in some water and have been trying to dry it out, I snapped one of our outdoor hoses in half (long story), it was super cold and I might be coming down with something, AND we had out of town visitors arrive today. So when I finally reached mixing time I was a bit listless and wasn’t sure what to make. William suggested a new recipe for me: the Japanese Cocktail, a Jerry Thomas recipe. I love Orgeat and could always use it more often, plus this is a really simple recipe.
Because I was a little cranky I skipped the shaker and the coupe glass and opted to just stir this straight in a rocks glass. My current channel knife is nearly impossible to use so I did a simple slice of peel with a paring knife instead.
I know I’ve already done two drinks so far where the main liquor is brandy, but that is unusual for me. Even so, I really enjoyed this cocktail. The brandy is nice and smooth and the Orgeat makes it a fairly sweet drink. Very simple and clean while also being comforting, perfect to cheer me up a little before bed. I would like to try it again with some different bitters. This seems like a good excuse to go bitters shopping, which is rapidly becoming a great hobby of mine.