Japanese Cocktail
Brandy and orgeat with two dashes of bitters. One of the oldest recipes still made.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Brandy | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Orgeat | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
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Preparations
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Stir everything with ice until cold.
- Strain into a chilled cocktail glass.
- Twist a lemon peel over the top.
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