The Japanese Cocktail originated in the 1860s and is actually just an ordinary Brandy Cocktail in which sugar syrup is replaced by orgeat. Nevertheless, it is something very special.
70 ml Pierre Ferrand 1840 cognac 5 ml Meneau orgeat 1 dash Boker’s bitters
Preparation: Stirred. Sprinkle with lemon zest.
Alternatively and currently preferred by us:
60 ml Delord hors d’age armagnac 15 ml Meneau orgeat * 1 dash Boker’s bitters 2,5 ml water *
Preparation: 3 ice cubes, left for 2 minutes (not stirred). Sprinkle with lemon zest. * Note: The water is necessary to open up the flavours. Use 15 ml for homemade traditional Orgeat.
The Japanese envoys in 1860. From left to right Norimasa Muragaki, Masaoki Shinmi and Tadamasa Oguri. [23]
On 19 January 1860, a ship left Yokohama. On board was the first Japanese legation to the United States, with the aim of ratifying a previously negotiated treaty. After a stopover in Hawaii, they reached San Francisco and stayed there for a month before continuing their journey. The journey continued via the Isthmus of Panama to Washington D.C., where there were numerous receptions and tributes. They continued their journey via Baltimore and Philadelphia, reaching New York City on 16 June 1860. For the duration of their two-week stay, the legation stayed at the Metropolitan Hotel. They met numerous personalities and there were many events. They also went shopping and visited concerts, schools, factories, prisons, churches and museums. On 30 June, they set sail and crossed the Atlantic and Indian Oceans, circumnavigating the world with stops in Angola, Batavia and Hong Kong before reaching Edo in November 1860. [1][2][3-295] The diaries of embassy members tell a lot about the thoughts and impressions of this journey, also about the fact that the samurai, despite their curiosity, had to refrain from indulging too much in any of the activities in order to preserve their dignity as representatives of their great nation. [2]
David Wondrich writes about the Japanese Cocktail: “Perhaps, along with the Blue Blazer, the only drink invented in Jerry Thomas’s How to Mix Drinks actually invented by him. … In June 1860, the first Japanese legation to the United States finished up their sensational tour with a few weeks in New York. A bunch of dignified, reserved, non-English-speaking Samurai, plus Tommy — well, Tateishi Onojirou Noriyuki, but nobody called him that. A young, frisky English speaker, Tommy was the legation’s legman — in both senses of the word: He had a decided interest in flirting with the ladies (and they with him). If the American journalist who accompanied the legation on the long voyage home is to be believed, Tommy was interested in another American social custom as well, and in this his comrades joined him: “From breakfast to supper, they . . . [kept] the toddy-sticks going with much vivacity.” Their preferred poison? Cocktails. Small wonder: Their New York residence had been the Metropolitan Hotel, just a block away from Jerry Thomas’s “palace” bar at 622 Broadway. I can’t imagine that in their strolls around the neighborhood, they wouldn’t have stopped in to see the Professor for a quick one. And if you were Jerry Thomas, wouldn’t you come up with something special to mark the occasion?”[3-295]
We disagree with this thesis. First of all, neither Tommy nor the rest of the delegation can be shown to have drunk cocktails on their return journey. The New York Times newspaper article, published on 8 October 1860, says from Batavia:
„Our Japanese friends have likewise shared in the pleasures of port, and feast their eyes on the beautiful tropical green that brightens the land, unassisted by the gloomy tints of the Indian Ocean. They whiled away the tedium of the voyage from the Cape in their habitual studious way, fortified by much evenness of temper and a generous table; though some of the officers have been somewhat sorely tried by a decree which forbade them to imbibe cocktails late at night. As their tastes were educated to absorb those bitter sweet mixtures in our own free barroom country, they seemed to regard the prohibition on ship-board as a serious hardship, as perhaps it was, but nevertheless in the day-time, from breakfast to supper, they were permitted to keep the toddy-sticks going with much vivacity, and their health did not suffer, and no doubt their nerves were kept as steady as those potent pacifiers could make them.“[4]
It says some of the officers (not the delegates), would have been severely tested because a decree forbade them to drink cocktails late at night. As their tastes had been accustomed to it in the American bars, they would have found prohibition on board a serious tribulation, but during the day, between breakfast and dinner, they would have been allowed to do so, and made lively use of it. The statement clearly refers to the officers on board, not the samurai. The journalist also writes nothing about Tommy’s alcohol consumption. There is also the statement from the diaries of the delegation that they restrained themselves in all activities in order to preserve the dignity of their nation. [2][4]
But regardless of this, no member of the delegation could have visited Jerry Thomas. True, the latter was bar manager at the Metropolitan Hotel and was still working there in the autumn of 1859. [3-26][5] But he resigned in 1859 to go to London to visit the European continent. [3-29][6-61] After less than a year he returned to New York. [6-61] He did not open his own bar at 622 Broadway until October of 1860, about 300 yards from the Metropolitan Hotel. [3-29] After a year Jerry Thomas closed this bar again, as he could no longer pay the debts on it, and he moved to San Francisco. [3-32][6-61] So when the delegation was in New York, this bar did not yet exist, and so they could not have visited it.
The Metropolitan Hotel opened on 1 September 1852 and was already demolished in 1895. It could accommodate 600 guests, had steam-heated rooms and family flats with private sitting rooms. The Leland family, owners of the hotel, hosted the Japanese delegation and tried to provide privacy for the unusually dressed who were followed by the public. [17]
Nevertheless, the Japanese Cocktail was certainly named after the Japanese delegation. Their visit was something Americans took part in. As an example, we cite the search hits that come up for the Brooklyn Daily Eagle. A search for the term “japanese” yields only 8 hits for the year 1858. [7] In 1859 there are 14, [8] in 1860 there are 151, [9] in 1861 still 75, [10] and in 1862 only 22. [11] The topic was omnipresent.
One of them was Tommy. Tommy, or Tateishi Onojirô, was a samurai of 17 or 18 years and the youngest member of the delegation. He took part as an translator-in-training, accompanied by his adoptive father, the official translator Tateishi Tokujûrô. His nickname Tommy is probably due to his youthful age, his attractive appearance and his childhood name Tamehachi. [14][15]
TOMMY, The Brooklyn Daily Eagle, 12. June 1860, pagee 2. [12]
In the newspapers we read articles like: “Among the Japanese now visiting the country is a youth known as Tommy, who seems to be a lively romantic little fellow, and consequently has become quite a favorite with the ladies. Tommy has had a love adventure in Washington which is thus described by the correspondent of the Tribune.”[12]
Barnum’s American Museum. The Brooklyn Daily Eagle, 18. July 1860, page 3. [13]
Tommy must have been very popular, because already in July 1860 Barnum’s American Museum advertises with him: “Also, life-like Wax Figure of the famous TOMMY, of the Japanese Embassy, with the identical suit of clothes worn by him here.”[13]
Vainty Fair magazine wrote: “From Washington Heights to East Broadway, Tommy is already a household word“. [15]
The fact that he was different from the rest of the delegation was certainly a decisive factor in his popularity with the people. They kept a straight face, but he threw kisses to the people. [15]
It was not only in the newspapers that interest in the samurai was great. On 16 June, there was a tumultuous reception for the group. It was estimated that along the parade route on lower Broadway, 500,000 people cheered the delegation. [15][21]
Excerpt from The Japanese Embassy . The Brooklyn Daily Eagle, 16. June 1860, page 3. [21]
And here, too, Tommy was the attraction par excellence. The Brooklyn Daily Eagle reported on 16 June: “Everybody appeared to know something about “Tommy”, and the interrogatory “Where are you going?” would in the majority of instances be answered, “To see Tommy.” The ladies particularly were anxious to get a look at the little japanese dandy, and we hope they may all be gratified.”[21]
During their stay in New York City, there were parades, receptions and balls that are said to have cost a total of $82,000, which would be equivalent to at least two and a half million dollars today. [15][22] But this does not seem to have made much impression on the delegation. For one of the high-ranking delegates, Muragaki Awaji-no-Kami, America was a barbaric country. The cultural differences were certainly huge. Naoyuki Agawa, professor of international affairs at Keio University in Tokyo, said they were unfamiliar with things like carpets and ice cubes. Similarly, at a ball, he said they couldn’t figure out why American men and women jumped around the room together – meaning dancing. [15]
The Japanese Bills, The Brooklyn Daily Eagle, 27. July 1860, page 3. [18]
The cost of the stay was arguably a public nuisance. In July 1860 it is reported: “The Japanese Bills. In the New York Supreme Court yesterday, a motion for an iujunction was made to restrain the payment of the bills contracted by the Aldermen on behalf of the city in the reception of the Japanese Embassy.”[18] One can read much in the newspapers about the extravagance of the celebrations. By way of example, we reproduce a report from 18 December [19] which appeared in the Brooklyn Daily Eagle. It gives us a good insight:
That little Bill, The Brooklyn Daily Eagle, 18. December 1860, page 2. [19]
– „THAT LITTLE BILL. – The tax payers of New York city have at least been allowed to see the little bil run up by the committee of their Board of Alderman for the entertainment of the Japanese Embassy, and a very refreshing sight it is in these tight financial times. The committee, it will be remembered, refudes to publish the items of the bill, but asked for an appropriation to liquidate it, and for that purpose they said that the modest sum of $125,000 would do. But the newspapers raised a row about the figures, and the Aldermen good-naturedly reduced them to to $105,000, protesting, at the same time, that everybody who had anything to do with the transaction was out of pocket. The liberality of the Aldermen was not appreciated, and the newspapers insisted that the items should be forthcoming. The Aldermen compromised again, and said if they were allowed to keep their little bill from the public eye they would take $90,000 and call it square. “The items!” “the items!” was still the cry, and after squirming around for three months, the committee of the Board of Aldermen last night produced the the items, which in the aggregate foot up $82,000, or less than one-third the sum first demanded. Granting that this is correct, was there ever such brazen rascality? But the bill cut down as it has been, is a very pretty document to read, provided you are not taxed to pay it. The Japanese Embassy consisted of 76 person all told, of these four were Embassadors proper, 16 were officers and 56 were servants. For their entertainment $30,000 were appropriated and this sum was deemed to be extravagant. There 76 people enjoyed the hospitality of New York city just fourteen days. The cost for their entertainment, per day, if the $82,000 bill is correct, is about $80 each, or $5 per man per hour – precious Embassadors! But of course it is a very big libel on the Japanese to attribute this extravagance to them. From all accounts, they were modest moderate men all of them, fond of rice, molasses and other cheap saccharine articles. It is probable that chief Embassadors could be boarded at $3 50 a week, and a good thing made of it at that, “Tommy” was in love two-thirds of the time and of course if he hears that the Messrs. Leland have charged him with eating $17 worth per day he will commit hari karu in the most approved Japanese fashion. Of these items as presented last night the Messrs. Leland’s of the Metropolitan Hotel take the largest share – footing up $69,064 05. They commence with the trip on board the steamer Alida, which went to Perth Amboy to meet the distinguished visitors. There were 225 persons collected for dinner, they eat $450 worth, which they washed down with 156 bottles of green seal, (at $2 50 per bottle,) 24 bottles of Sayrac brandy, (at $3 per bottle,) and 15 bottles of St. Lambert claret, (at $1 per bottle.) Making the liquor bill $467. After dinner they smoked just 1000 segars at 9 cents a piece, which makes $90. It will be seen from these items that the city fathers are fond of a really good segar, and have a wholesome dread of light wine, only 15 bottles of claret being got through with. The following is the board bill at the Metropolitan, it proves among a great many other things, that the proprietors of that establishment are just men to keep a hotel:- Retaining 70 rooms for Japanese Embassy . . . $1,650 60; Especial decorations of the room for the the Japanese Ambassadors and officers . . . 1,172 00; Board of four Japanese Ambassadors, private table, 14 days, at $10 . . . 560 00; Board 16 Japanese officers, private table, 14 days, at $10 . . . 2,240 00; Board 56 Japanese attendants, private table, 14 days, at $5 . . . 3,920 00; 24 private parlors, 14 days, at $10 . . . 3,360 00; Washing for the Japanese Embassy . . . 372,51; Wine, liquors and segars . . . 4,686 00; Total . . . $17,910 51. The ball cost $38,000. There were 1700 bottles of Green Seal at $2,50 per bottle drunk at it, besides 2,200 bottles of assorted champaigne at $2; 200 bottles of syrac brandy at $3,00, and 280 bottles of sherry, madeira and hock [Rhine wine from Hochheim], at $2. After this the next item excites no surprise, which is one thousand seven hundred and fifty-three dollars for glasses broken and damage done to furniture. This is really moderate; that this drunken crew did not turn the Metropolitan inside out, and saddle a bill of something like $100,000 on the city, shows them to be exceedingly gentle in their cups, and entitles them to the profound consideration of the tax-payers. On the whole the bill is about as fair a sample of Corporation rascality on the other side of the river, as any document that has ever been laid befor a much enduring public.“ [19]
The Green Seal mentioned is a champagne. [20] The bill amounts were considerable. A US dollar from 1860 is worth about $30.79 in 2019. Depending on the category, however, the amount will be different. For food, and let us count spirits among these, the equivalent in 2019 would be as much as $132.01. [22] This meant that a bottle of Green Seal Champagne cost $330 (€290), a bottle of brandy $396 (€317), a bottle of sherry, Madeira or Rhenish white wine $198 (€159) and a bottle of wine about $132 (€106). The cigars, if grouped into the food category, were quite cheap in comparison per piece at $12 (€10.5).
The Japanese Cocktail
The origin of the Japanese Cocktail is not known. However, the period of origin can be narrowed down to the period between 1860, when the delegation visited the USA, and 1862, when the recipe was first published. Since it was first published by Jerry Thomas, one can well imagine that it was Jerry Thomas who developed it, but this is not certain.
Against the background of the newspaper article of 18 December 1860, it becomes clear that the basic spirit of the Japanese Cocktail can only be cognac. This was the only high-proof spirit served at the festivities, even more expensive than champagne, and can thus be considered a sign of exquisite luxury. Orgeat was probably not a common ingredient at the time and thus symbolises the exotic element of the cocktail, just as the Japanese delegation was perceived as something exotic.
As far as the ingredients are concerned, statistically there is actually nothing worth mentioning. It is perhaps interesting that there are different variations. The original from 1862 consists of cognac, orgeat and some bitters. This is basically the same as a traditional Brandy Cocktail, but with the sugar syrup replaced by Orgeat.
Haney’s Steward & Barkeeper’s Manual adds a little lemon juice, but this has no place in a Japanese cocktail. Interestingly, in this recipe the Japanese Cocktail is also filled with scraped ice and decorated with fruit, thus resembling a cobbler.
In 1883, Patsy McDonough suggests using maraschino or curaçao instead of orgeat and thinks that gin could be used instead of cognac. Such a thing, however, is not a Japanese cocktail.
Harry Johnson’s variant from 1888 is interesting, in which cognac is replaced by eau de celeste (Himmelswasser). But this is no longer a Japanese cocktail.
Finally, Jacob Abraham Grohusko’s variant should be mentioned. He mistakenly calls a mixture of rye whiskey, vermouth, grenadine syrup and curaçao a Japanese Cocktail.
Sometimes the Japanese Cocktail is also called the Mikado Cocktail, first in 1895 in the official handbook of the New York Bartenders’ Association. This name also refers to the Japanese delegation, as Mikado is the title of the Japanese emperor, the Tennōs. [27] But sometimes a Mikado Cocktail is something else, just as some recipes called Japanese Cocktail, Japonesa Cocktail, Japones Cocktail, Japan Cocktail, are something else. Sometimes the Japanese Cocktail is also called the Orgeat Cocktail.
After this long article, there is nothing left to do but prepare a Japanese Cocktail while listening to Tommy’s Polka. Cheers and 乾杯 (kanpai)!
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. New York 2007, ISBN 978-0-399-53287-0.Page 295.
Anistatia Miller & Jared Brown: Spirituous Journey. A History of Drink. Book Two: From Publicans to Master Mixologists. First Edition, Mixellany Limited, London, 2009. ISBN 0-9781907434-06-8. Page 61.
https://bklyn.newspapers.com/image/50395290/?terms=japanese: The Japanese Embassy – Preparation for their reception – anticipated Grand display – The Decorations along the route – Presentation of Colors to the Military. The Brooklyn Daily Eagle, 16. June 1860, page 3.
1862 Jerry Thomas: How to Mix Drinks. Seite 51. Japanese Cocktail.
(Use small bar glass.) 1 table-spoonful of orgeat syrup. 1/2 teaspoonful of Bogart’s bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1862 Jerry Thomas: The Bar-Tender’s Guide. Seite 51. Japanese Cocktail.
(Use small bar glass.) 1 table-spoonful of orgeat syrup. 1/2 teaspoonful of Bogart’s bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1864 Jerry Thomas: The Bar-Tender’s Guide. Seite 51. Japanese Cocktail.
(Use small bar glass.) 1 table-spoonful of orgeat syrup. 1/2 teaspoonful of Bogart’s bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
This is composed of equal parts of orgeat syrup and brandy, with the addition of a little lemon juice. Use for the purpose a large bar glass filled with chopped or shaved ice. A few berries adds ornament, and a dash of port wine additional flavor.
1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 33. Japanese Cocktail.
One liqueur glass of Curaçoa or maraschino; half a tea- spoonful of bitters; one wine glass of brandy or gin; one or two pieces of lemon peel; one lump of ice. Stir with a spoon.
1875 Anonymus: The American Bar-Tender. Seite 7. Japanese Cocktail.
1 table spoonful of orgeat syrup, 1-2 tea spoonfull of Boker’s Bitters, 1 glass of brandy, 1 or 2 pieces of lemon peel.
1876 Jerry Thomas: How to Mix Drinks. Seite 51. Japanese Cocktail.
(Use small bar glass.) 1 table-spoonful of orgeat syrup. 1/2 teaspoonful of Bogart’s bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 51. Japanese Cocktail.
(Use small bar glass.) 1 table-spoonful of orgeat syrup. 1/2 teaspoonful of Bogart’s bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1878 Leo Engel: American & Other Drinks. Seite 41. Japanese Cocktail.
Use sma!I tumbler. One table-spoonful of Orgeat syrup; half a tea-spoonful of bitters; one wine glass of brandy; one or two pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1881 Leo Engel: American & Other Drinks. Seite 41. Japanese Cocktail.
Use smalI tumbler. One table-spoonful of Orgeat syrup; half a tea-spoonful of bitters; one wine glass of brandy; one or two pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 48. Japanese Cocktail.
Fill large bar glass one third full of cracked ice, two or three dashes of Angostura Bitters, one pony wine-glass of Maraschino or Curacoa, one pony wine-glass of Brandy or Gin; stir with a spoon, strain in a Hock glass.
1884 Albert Barnes: The Complete Bartender. Seite 4. Japanese Cocktail.
Use small bar glass 1 tablespoonful Orgeat syrup, 4 dashes of Angosturo bitters, 1 wine glass of brandy, 1 piece of lemon peel. Fill the tumbler one third full of ice and stir with spoon.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 9. Japanese Cocktail.
1 tablespoonful of orgeat syrup; 1/2 teaspoonful of Bogart’s bitters; one wine glass of brandy; 1 to to 2 pieces of lemon peel. Fill the tumbler one- third with ice and stir well with spoon.
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 20. Japanese Cocktail.
1 table-spoon orgeat syrup. 1 or 2 dashes Angostura bitters, 1 wine glass brandy. Fill glass half full flne ice. Stir well, strain and serve.
1887 Charlie Paul: American and Other Iced Drinks. Seite 43. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table- spoonful orgeat syrup, two dashes of Boker’s bitters, a wine-glass of brandy, one or two pieces of lemon peel; stir well, and strain into a cocktail glass.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 23. Japanese Cocktail.
(Use small bar-glass. Take 1 table-spoonful of orgeat syrup. 2 dashes of Boker’s bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with a spoon, and strain into a cocktail glass.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 87. Japanese Cocktail.
(Use a large bar glass.) 3/4 glass of shaved ice; 2 or 3 dashes of Orgeat syrup; 2 or 3 dashes of Bitters (Boker’s genuine only); 2 dashes of Maraschino; 1 glass of Eau Celeste (Himmels Wasser); mix well with a spoon and strain it into a fancy cocktail glass, twist a piece of lemon peel on top, and serve.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 193. Japanese Cocktail.
(Gebrauche ein grosses Barglas.) 3/4 Glas feingeschlagenes Eis; 2 oder 3 dashes Orgeat Syrup; 2 oder 3 dashes Bitters (Boker’s genuine only); 2 dashes Maraschino; 1 Glas Eau Celeste (Himmelswasser); mische gut mit einem Barlöffel, seihe es in ein fancy Cocktailglas, füge ein Stück Citronenschale hinzu, und servire es.
1888 Harry Lamore: The Bartender. Seite 16. Japanese Cocktail.
Use small bar glass. Take one tablespoonful of orgeat syrup. Two dashes of Boker’s bitters. One wine-glass of brandy. One or two pieces of lemon peel. Fill the tumbler one-third with ice, stirr well with a spoon, and strain into a cocktail glass.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 13. Japanese Cocktail.
(Use a small bar glass.) Take 1 table-spoonful of Orgeat Syrup. 2 dashes of Bitters. 1 wine glass of Brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.
1893 Anonymus: Beverages and Sandwiches For Your Husband’s Friends. Seite 23. Hot Scotch.
Rub well four lumps of sugar over the Outside of a fresh lemon to absorb the oil. Throw these into a pitcher and pour over them four sherry glasses of best Scotch whiskey. Light this and stir constantly until it burns out. Add six sherry glasses of freshly boiling water and serve at once in four tumblers. This is genuine hot scotch.
1895 Anonymus: Bartenders Guide. Seite 17. Mikado Cocktail.
[Use small bar glass.] 1 teaspoonful of orgeat syrup, 1 dash of bitters, 2 pieces of lemon peel. Fill the glass half full of ice, 1 wine glass of brandy. Mix well, strain into a cocktail glass.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 31. Mikado Cocktail.
(Use small bar glass.) 1 tablespoonful of orgeat syrup, 1 dash of Caroni Bitters. 2 pieces of lemon peel. Fill the glass half full of ice. 1 wine glass of brandy. Mix well, strain into a cocktail glass.
1895 Herbert W. Green: Mixed Drinks. Seite 63. Japanese Cocktail.
Fill mixing-glass two-thirds full of shaved ice, bar-spoonful Orgeat syrup, one or two dashes Caroni or Angostura bitters, one piece twisted lemon peel, one jigger brandy. Stir well; strain in cocktail-glass.
1895 R. C. Miller: The American Bar-Tender. Seite 44. Japanese Cocktail.
(Use small bar glass.) 1 table-spoonful of of orgeat syrup. 1/2 teaspoonful of Bogart’s bitter’s. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 26. Japanese Cocktail.
Put into a small tumbler one tablespoonful of orgeat syrup, ten drops of Angostura bitters, one wineglass of brandy, and a small piece of lemon- peel; fill the tumbler one-third with shaved ice, stir with a spoon or shake well, and strain.
1896 Louis Fouquet: Bariana. Seite 22. Japanese Cocktail.
VERRE D Prendre le verre à mélange A, glace en petits morceaux, 2 traits d’angostura, 3 traits de crème de noyaux, 3 traits de curaçao, une petite cuillerée de sirop d’orgeat, finir avec du cognac Curlier, agiter, passer, verser, zeste de citron et servir.
1898 Joseph L. Haywood: Mixology. Seite 16. Japanese Cocktail.
Use small bar glass. One tablespoon of orgeat syrup, five dashes of angostura bitters, one glass of brandy, one shred of lemon peel; fill glass with one-third ice, stir well and serve like Gin Cocktail
Seite 16. Gin Cocktail.
Use small bar glass. Three dashes of gum syrup, two dashes of angostura bitters, two dashes of curacoa, one wine glass of gin; fill one-third of fine ice, stir with sooon, strain in a glass, twist shred of lemon peel over the cocktail, let the peel rest on the glass, and serve.
1899 Aczél Miksa: American Bar. Seite 41. Japanese Cocktail.
(Pohár III.) Tégy a keverő pohárba pár darab jeget, fecsken- dezz rá pár csepp curacaot, angostura keserüt és czu– korszörpöt, töltsd fel cognac és almaborral egyenlő mennyiségben, keverd jól, szürd és töltsd át, czitrom- héjjal szolgáld fel.
1899 Niels Larsen: Les Boissons Américaines. Seite 4. Japanese Cocktail.
[à préparer dans un grand gobelet] Remplissez à moitié de glace pilée. Ajoutez: 1 Cuiller à bouche de sirop d’orgeat; 4 Gouttes d’angostura; Mélangez bien le tout et passez dans un verre à cocktail Servez avec de petites pailles.
1900 Frank Newman: American-Bar. Seite 13. Japanese Cocktail.
Verre no 2. Prendre un gobelet en argent, quatre ou cinq petits mor- ceaux de glace: 3 traits d’angostura 1 cuillerée à café de sirop d’orgeat, 1 verre à liqueur de cognac. Bien frapper, passer dans le verre n 5, servir.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 193. Japanese Cocktail.
(Use a large bar glass.) 3/4 glass of shaved ice; 2 or 3 dashes of orgeat syrup; 2 or 3 dashes of bitters (Boker’s genuine only); 2 dashes of maraschino; 1 glass of eau celeste (Himmels Wasser). Mix well with a spoon and strain it into a fancy cock- tail glass, putting in a medium-sized olive, twist a piece of lemon peel on top, and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #24. Japanese Cocktail.
Make the same as a Brandy Cocktail, substituting orgeat syrup in place of a little sugar and water.
#18. Brandy Cocktail.
In a small bar glass place one quarter of a teaspoonful of sugar with just enough water to dissolve it, a piece of ice about the size of an egg, three drops of Angostura bitters and a jigger of cognac; stir well until the beverage is well cooled, strain into small cut bar glass, throw in a piece of twisted lemon peel and serve with ice water on the side.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #28. Mikado Cocktail.
Another name for a Japanese Cocktail. (See Receipe No. 24.)
1901 J. E. Sheridan: The complete buffet manual. Seite 25. Japanese Cocktail.
(Use soda-water glass.) 1 tablespoonful orgeat syrup. 1 or 2 dashes Angostura bitters. 1 wine-glass brandy. Fill glass half full shaved ice. Stir well, strain and serve.
1902 Anonymus: Fancy Drinks. Seite 44. Mikado Cocktail.
MIXING GLASS. — 1/2i. glass ice, one teaspoon Orgeat syrup, one dash Angostura, two pieces lemon peel, one wineglass brandy. Stir well and strain into cocktail glass.
1902 Anonymus: Fancy Drinks. Seite 44. Mikado Cocktail.
MIXING GLASS. — 1/2 glass ice, one teaspoon Orgeat syrup, one dash Angostura, two pieces lemon peel, one wineglass brandy. Stir well and strain into cocktail glass.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 15. Japanese Cocktail.
Use small bar glass. Fill one-half with shaved ice. Two dashes gum. Two dashes bitters. Two dashes Maraschino. One glass of Himmel’s Wasser. Mix well with spoon, strain in fancy cocktail glass, and serve with a twist of lemon peel on top.
1902 Charlie Paul: American and other iced drinks. Seite 30. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table- spoonful of orgeat syrup, two dashes of Boker’s bitters, a wine-glass of brandy, one or two pieces of lemon peel; stir well, and strain into a cocktail glass.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 1 cuiller à bouche de sirop d’orgeat; 4 gouttes d’angostura; 1 verre à madère de cognac ; Mélangez bien le tout et passez dans un verre à cocktail. Servez avec de pelites pailles.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 25. Japanese Cocktail.
(Use soda-water glass.) 1 tablespoonful orgeat syrup. 1 or 2 dashes Boker’s or Angostura 1 wine-glass brandy. Fill glass half full shaved ice. Stir well, strain and serve.
1904 Frank Newman: American-Bar. Seite 57. Japanese Cocktail.
Verre no 5 Prendre un gobelet en argent, remplir à moitié de glace pilée: 3 traits d’angostura, 1 verre à liqueur de sirop d’orgeat, 1 verre à liqueur de cognac. Adapter un second gobelet, frapper fortement, passer dans le verre no 5, servir.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 21. Japanese or Mikado Cocktail.
Use large bar glass. Ice, shaved, fill glass 1/2 full. Orgeat syrup, 1 tablespoonful Angostura bitters, 2 dashes. Brandy, 1 wineglass. Stir; strain and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 20. Japanese Cocktail.
1 table-spoon orgeat syrup. 1 or 2 dashes Angostura bitters, 1 wine glass brandy. Fill glass half full fine ice. Stir well, strain and serve.
1905 Anonymus: Bebidas americanas. Seite 10. Japanese cocktail.
Se media la colélera de pedaci- tos de hielo, y se añaden: 1 cucharada de jarabe de hor- chata. 4 gotas de angostura. 1 copa mediana de cognac. Se mezcla bien y se sirve.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass. Fill one-half with shaved ice. Two dashes gum. Two dashes bitters. Two dashes Maraschino. One glass of Himmel’s Wasser. Mix well with spoon, strain in fancy cocktail glass, and serve with a twist of lemon peel on top.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 30. Japanese Cocktail.
Use large bar glass half full of ice. 3 or 4 dashes Orgeat syrup. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 1 jigger of brandy. Stir well; strain into cocktail glass and serve.
1906 George Spaulding: How to Mix Drinks. Seite 14. Japanese Cocktail.
Use small glass. Orgeat syrup, one tablespoon. Angostura bitters, four dashes. Brandy, one wine glass. Lemon peel, one piece. Fill the glass one third with cracked ice and stir with a spoon.
1907 Frank Newman: American-Bar. Seite 57. Japanese Cocktail.
Verre no 5 Prendre un gobelet en argent, remplir à moitié de glace pilée: 3 traits d’angostura, 1 verre à liqueur de sirop d’orgeat, 1 verre à liqueur de cognac. Adapter un second gobelet, frapper fortement, passer dans le verre no 5, servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass. Fill one-half with shaved ice. Two dashes gum. Two dashes bitters. Two dashes Maraschino. One glass of Himmel’s Wasser. Mix well with spoon, strain in fancy cocktail glas.s, and serve with a twist of lemon peel on top.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 37. Japanese Cocktail.
2 dashes Curacao 50% Ballor Vermouth 30% rye whiskey 20% grenadine syrup Fill glass with ice. Frappe, strain and serve.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 25. Japanese Cocktail.
Make the same as Brandy Cocktail, substituting orgeat syrup for toddy- water. (See Recipe No. 34. )
Seite 23. Brandy Cocktail.
Into a mixing-glass place some cracked ice, a barspoonful of toddy-water, two dashes of Orange bitters, two drops of Angostura bitters and a jigger of good cognac; stir thoroughly and strain into a stem cocktail-glass; squeeze and twist a piece of lemon rind over the top and serve with ice water on the side.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 26. Mikado Cocktail.
This is another name for a Japanese Cocktail. (See Recipe No. 48.)
1909 Carl A. Seutter: Der Mixologist. Seite 35. Japanese-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Orgeat-Sirup, 3 „ Angostura-Bitters, 2 „ Maraschino, 1/3 Cocktoilglas Eau Céleste, 2/3 Danziger Goldwasser. Mische gut mit Barlöffel und serviere mit einer Olive.
1909 Carlos Golfrin: Manual del Cantinero. Seite 217. Japonese cocktail.
Echese en un recipiente apropiado la necesaria can- tidad de hielo en pedacitos para mediarle, y agrégue- sele: Jara be d e horchata . . . 1cucharada Bitter angostura . . . . 4 gotas Coñac . . . . . . . 1 copa mediana Mézclese bien todo, y sírvase la bebida como las an- teriores.
1909 Charlie Paul: American and Other Iced Drinks. Seite 32. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table- spoonful of orgeat syrup, two dashes of Boker’s bitters, a wine-glass of brandy, one or two pieces of lemon peel; stir well, and strain into a cocktail glass.
1909 Jacob A. Didier: The Reminder. Seite 10. Japanese Cocktail.
Use an old-fashioned cocktail glass. 1 lump of ice. 1 teaspoonful of Orgeat syrup. 1 dash of Angostura bitters. 1 drink of brandy. Twist lemon peel on top, stir and serve with spoon in glass.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass. Fill one-half with shaved ice. Two dashes gum. Two dashes bitters. Two dashes Maraschino. One glass of Himmel’s Wasser. Mix well with spoon, strain in fancy cocktail glass, and serve with a twist of lemon peel on top.
1910 E. Moreno: Manual del cantinero. Seite 25. Mikado cocktail.
Métanse unos pedazos de hielo en un vaso bas- tante grande y añádase lo que sigue: Jarabe de goma . . . . 1 cucharada Angostura—bitter . . . 2 gotas Coñac extra . . . . . 1 copa Agítese el contenido y ofrézcase la bebida en un vaso — uso cocktail — con una frutita. Si se desea, en vez del jarabe de goma se puede poner una cucha- rada de jarabe de naranja y en lugar de la fruta dos cortezas de limón.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Japanese Cocktail.
2 dashes Curaçao 50% Italian Vermouth 30% rye whiskey 20% grenadine syrup Fill glass with ice, frappe, strain and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 30. Japanese Cocktail.
Use large bar glass half full of ice. 3 or 4 dashes Orgeat syrup. 2 dashes Dr Siegert’s Genuine Angostura Bitters. 1 jigger of brandy. Stir well; strain into cocktail glass and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 16. Japanese Cocktail.
(Use a small bar glass.) One tablespoonful of orgeat syrup, Two dashes of bitters, One wine-glass of brandy. One or two pieces of lemon peel. Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass. Fill one-half with shaved ice. Two dashes gum. Two dashes bitters. Two dashes Maraschino. One glass of Himmel’s Wasser. Mix well with spoon, strain in fancy cocktail glass, and serve with a twist of lemon peel on top.
1912 Charlie Paul: American and Other Iced Drinks. Seite 32. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table- spoonful of orgeat syrup, two dashes of Boker’s bitters, a wine-glass of brandy, one or two pieces of lemon peel; stir well, and strain into a cocktail glass.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 4. Japonesa-cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Llenarlo á la mitad con hielo picado á pedaci- tos, y añadir: Una cucharada de las que se torna la sopa de ja- rabe de horchata. Cuatro gotas de angostura. Una copa de las que se bebe el Madera, de coñac. Mézclese bien todo y se pasa á una copa de cocktail; sírvase con pajas pequeñas.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 12. Japonesa-cocktail (oltra receta).
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Una docena de gotas de rogart’s Bitters. Una pequeña copa de jarabe de horchata. Una pequeña copa de coñac, ó Brandy. Una rodaja de limón. Una buena cucharada de hielo picado. Terminar de llenar el vaso con agua de Seltz.
1912 John H. Considine: The Buffet Blue Book. #116. Japanese Cocktail.
Use large bar glass half full of ice; 3 or 4 dashes Orgeat syrup, 1 or 2 dashes Ab- bott’s Bitters, 1 jigger of brandy. Stir well; strain Into cocktail glass and serve.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 1 cuiller à bouche de sirop d’orgeat; 4 gouttes d’angostura; 1 verre à madère de cognac; Mélangez bien le tout et passez dans un verre à cocktail. Servez avec de pelites pailles.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 25. Japanese Cocktail.
Make the same as Brandy Cocktail, substituting orgeat syrup for toddy- water. (See Recipe No. 34.)
Seite 23. Brandy Cocktail.
Into a mixing-glass place some cracked ice, a barspoonful of toddy-water, two dashes of Orange bitters, two drops of Angostura bitters and a jigger of good cognac; stir thoroughly and strain into a stem cocktail-glass; squeeze and twist a piece of lemon rind over the top and serve with ice water on the side.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 26. Mikado Cocktail.
This is a nother name for a Japanese Cocktail. (See Recipe No. 48.)
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 32. Japanese Cocktail.
1 tablespoon of orgeat syrup; 1 or 2 dashes of Angostura bitters; 1 wineglass of brandy; fill glass half full of fine ice. Stir well and strain.
1913 Carl A. Seutter: Der Mixologist. Seite 37. Japanese-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Orgeat-Sirup, 3 „ Angostura-Bitters, 2 „ Maraschino, 1/3 Cocktailglas Eau Celeste, 2/3 Danziger Goldwasser. Mische gut mit Barlöffel und serviere mit einer Olive.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 112. Japanese Cocktail.
1914 Anonymus: New Bartender’s Guide. Seite 34. Japanese Cocktail.
Use large bar-glass. One-half full of cracked ice. Three dashes of Angostura bitters. Three teaspoonfuls Orgeate syrup. One wine-glass brandy. Stir well; strain into cocktail-glass; twist a piece of lemon peel on top and serve.
1914 Jacques Straub: Drinks. Seite 29. Japanese Cocktail.
1915 John B. Escalante: Manual del cantinero. Seite 19. Japanese Cocktail.
(Chapanis cockteil) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo en pedacitos para mediar el vaso, y agréguese: Sirope de goma . . . . . . . . . . . . Unas gotas. Angostura . . . . . . . . . . . . . . Unas gotas. Marrasquino . . . . . . . . . . . . . Unas gotas. Himmel’s Wasser . . . . . . . . . . . 1 copita. Mézclese todo con una cuchara, cuélese en una copa de las de cocktail, y sírvase con una corteza de limón torcida.
1916 Charlie Paul: Recipes of American and Other Drinks. Seite 32. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a tablespoonful of orgeat syrup, two dashes of Boker s bitters, a wine glass of brandy, one or into a cocktail glass.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 55. Japanese Cocktail.
2 dashes Curacao 50% M. & R. Italian Vermouth 30% Rye Whiskey 20% Grenadine Syrup. Fill glass with frappe, strain ice, and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 19. Japanese Cocktail.
Use Old Fashioned Cocktail glass. Cube of Ice. 1 teaspoonful Orgeat Syrup 1 dash Angostura Bitters 1 drink Brandy Stir and serve with a spoon in glass and twist of lemon peel on top.
1917 Jacob A. Didier: The Reminder. Seite 10. Japanese Cocktail.
Use an old-fashioned cocktail glass. 1 lump of ice. 1 teaspoonful of Orgeat syrup. 1 dash of Angostura bitters. 1 drink of brandy. Twist lemon peel on top, stir and serve with spoon in glass.
1920 Anonymus: Good Cheer. Seite 15. Japanese Cocktail.
1920 Carl A. Seutter: Der Mixologist. Seite 37. Japanese-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Orgeat-Sirup, 3 „ Angostura-Bitters, 2 „ Maraschino, 1/3 Cocktailglas Eau Celeste, 2/3 Danziger Goldwasser. Mische gut mit Barlöffel und serviere mit einer Olive.
1920 Ferrucio Mazzon: Guida del barman mixer. Seite 16. Japanese Cocktail.
Mettete nel vostro bicchierone: 5 pezzetti di ghiaccio 1 bicchiere à liquori di Maraschino 1 bichiere a liquori d’Orzata 1/2 bicchiere a cocktail di Cognac 3 o 4 goccie d’Angostura. Rimescolate e regolatevi com e per gli altri cocktails.
1920 Ferrucio Mazzon: Guida del barman mixer. Seite 16. Japanese Cocktail.
Mettete nel vostro bicchierone: 5 pezzetti di ghiaccio 1 bicchiere a liquori di Maraschino 1 bichiere a liquori d’Orzata 1/2 bicchiere a cocktail di Cognac 3 o 4 goccie d’Angostura. Rimescolate e regolatevi come per gli altri cocktails.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 1 cuiller à bouche de sirop d’orgeat; 4 gouttes d’angostura; 1 verre à madère de cognac; Mélangez bien le tout et passez dans un verre à cocktail. Servez avec de pelites pailles.
1921 Adolphe Torelli: Guide du barman. Seite 65. Japanese Cocktail.
Shaker avec glace pilée, une cuillère à bouche de sirop d’orgeade, demi cuillère à café d’angostura, un trait marasquin, un verre à madère de bon cognac, agiter et pas- ser dans un verre à bordeaux, garnir d’une olive verte, zeste citron et servez avec courte paille.
1921 Victor Hugo Himmelreich: American Drinks. Seite 12. Japanesen.
Gebe in das Mischglas einige Stückchen klares Eis, 2 Schuss Angostura, 2 Schuss Creme de noyaux, 3 Schuss Curacao, 1 Teelöffel Mandelsirup (Creme d’orgeat), 1/1 Cognac Maréchal, mit Kirsche oder Olive zu servieren.
1922 Robert Vermeire: Cocktails. Seite 38. Mikado Cocktail.
Fill the bar glass half full of broken ice and add: 2 dashes of Angostura Bitters. 2 dashes of Noyau. 2 dashes of Orgeat. 2 dashes of Curaçao. 1/2 gill of Cognac Brandy. Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top. This cocktail is also called “Japanese Cocktail.”
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 72. Japanese Cocktail.
Doet in den Shaker: Eenige stukjes ijs 3 Druppen Orangeadesiroop 3 Druppen Angostura 3 Druppen Marasquin Behandeling als recept No. 228. Men doet echter vooraf een beetje fijn geschrapt ijs en een paar druiven in het Cocktailglas. Met Bronwater of Cham- pagne bijvullen.
Seite 64. 228. Absinth Cocktail.
…
Goed schudden en in Cocktailglas doen, naar wensch nog eenige stukjes ijs en knijp de olie uit een stukje citroenschil boven de Cocktail, en legt de schil op den rand.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 41. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura Bitters, 1 glass Brandy. Shake well, strain into cocktail glass, with a cherry.
1923 P. Dagouret: Le barman universel. Seite 27. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 verre à liqueur d’orgeat. 3/4 verre à madère de cognac. Remuer. Passer dans verre n° 8 dans lequel se trouve un zeste de citron pressé. Pailles.
1924 A. Brehmer: Das Mixerbuch. Seite 118. Japanese Cocktail.
Man tue in einen zu 3/4 mit ge- schabtem Eis gefüllten Becher 2—3 Spritzer Orgeat- Sirup, 2—3 Spritzer Bittern, 2 Spritzer Maraschino und 1 Glas voll Eau Celeste, mische und richte mit einem Stück Zitronenschale an.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 49. Japonés Cocktail.
En un caso grande con algunos trozos de hielo, échese un chorro de Hor- chata, dos chorros de Bitter de Angostura, dos cho- rros de Maraschino y una copa de Cognac. Revuél- vase y sírvase colado en copa de cocktail con una corteza de limón.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 35. Mikado ou Japonais cocktail.
Quelques gouttes d’angostura bitter, quel- ques gouttes de sirop d’orgeat, quelques gout- tes de curaçao rouge, 3/4 de bon cognac vieux. — Bien remuer et servir avec xme cerise et un zeste de citron.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 20. Japanese.
Vaso old fashioned con hielo. 1|2 cucharadita azúcar. 2 gotas angostura. Una cascarita de limón. 1 Vasito con coñac.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 37. Japanese-Cocktail.
3-4 Stückchen Kristalleis, 3 Dashes Orgeat-Sirup, 3 „ Angostura-Bitters, 2 „ Maraschino, 1/3 Cocktailglas Eau Céleste, 2/3 Danziger Goldwasser. Mische gut mit Barlöffel und serviere mit einer Olive.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 35. Japanese Cocktail.
1/2 Rye Whisky, 1/2 Italian Vermouth, 2 dashes of Curaçao, 2 dashes of Grenadine. Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 51. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura Bitters, 1 glass Brandy. Shake well, strain into cocktail glass, with a cherry.
1926 W. Slagter: Cocktails. Seite 55. Japanese Cocktail.
Doet in een Cocktailglas Eenige stukjes geschrapt ijs 3 Druppen Orangeadesiroop 3 Druppen Angostura 3 Druppen Marasquin Wijnand Fockink 1 Pijpglaasje Cognac. Aanvullen met Bronwater of Champagne. N B. Men kan bij deze Cocktail de Cognac en Angostura ook weglaten.
1926 W. Slagter: Cocktails. Seite 61. Mikado Cocktail.
Vult den Shaker met eenige stukjes ijs 3 Druppen Gandia Sinaasappelsiroop Wijnand Fockink 3 Druppen Angostura 3 Druppen Marasquin 3/4 Cocktailglas Cognac. Behandeling als recept No. 87. Doet er een Druif of Kers in.
Seite 38. No. 87. Absinth Cocktail.
Behandeling: Bovenstaande goed vermengen en ver- koelen en zonder het ijs in een Cocktail- glas doen. Knijpt de olie uit een stukje Citroenschil, al boven de Cocktail hou- dende en legt deze op den rand van het glas. Zie ook inleiding No. 86.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 92. Japanese Cocktail.
Dans un shaker avec de la glace pilée, une cuillère à café de sirop d’Or- geat, quatre traits d’ Angustura, un trait de Maras- quin, un verre à madère de Cognac. Frapper, pas- ser dans un verre à bordeaux, garnir d’olives ver- tes, d’un zeste de citron. Chalumeaux.
1927 Anonymus: El arte de hacer un cocktail. Seite 38. Japanese.
2 gotas de Curacao. 1/2 vermouth italiano. 1/2 whiskey americano. 1/6 granadina. Bátase y sírvase.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 26. Japanese.
Put into a small tumbler one tablespoonful of orgeat syrup, ten drops of Angostura bitters, one wineglass of brandy, and a small piece of lemon- peel; fill the tumbler one-third with shaved ice, stir with a spoon or shake well, and strain.
1927 Harry McElhone: Barflies and Cocktails. Seite 38. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura Bitters, 1 glass Brandy. Shake well, strain into cocktail glass, with a cherry.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 55. Japanese Cocktail.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 78. Japanese.
1 jus d’orange, 2 ou 3 cuillerées Grenadine, 1 mesure Curaçao rouge, 1 mesure Maras- quin. Frapper à la timbale et achever le gobelet avec de Champagne.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 49. Le Japonais. Japanese Cocktail.
Frapper très soigneusement cinq verres de cognac accompagnés d’une cuillerée de bitter angostura, de crème de noyau, de sirop d’orgeat et de curaçao. Servir avec une cerise et un zeste de citron.
1927 Paul E. Lowe: Drinks. Seite 61. Japanese or Mikado Cocktail.
Fill large bar glass 1/2 full shaved ice. 2 dashes Boker’s or Angostura bit- ters. 3 teaspoonfuls Orgeat syrup. 1 jigger brandy. Stir; strain into cocktail glass; twist a piece of lemon peel on top and serve.
1927 Paul Fouassier: Pour le Distillateur. Seite 88. Cocktail Japon.
Dans un grand verre à moitié plein de morceaux de glace, verser: Sirop d’orgeat . . . . . . . . . . . 1 cuillerée. Cognac . . . . . . . . . . . . . . . . . 1 verre à madère. Angostura . . . . . . . . . . . . . . 2 injections. Mélanger et servir avec une paille.
1927 Pedro Chicote: El bar americano en España. Seite 61. Japonesa-Cocktail.
Prepárese en cocktelera: 3 ó 4 pedacitos de hielo. 2 cucharadas grandes de jarabe de azúcar. 2 – – de horchata. El jugo de una naranja. 1/2 copita de coñac. Agítese muy bien y sírvase en copa de agua, terminándola de llenar con soda muy fría.
1927 Piero Grandi: Cocktails. Seite 40. Japanese Cocktail.
Une cuillerée à thé de sirop d’Orgeat, 2 gout- tes d’Angostura, Bitter, un verre de Brandy. Mé- langez bien, versez dans un verre à Cocktail avec un cherry.
1928 Charles S. Warnock: Giggle Water. Seite 49. Japanese Cocktail.
(Use small bar-glass) Take 1 tablespoonful of orgeat syrup 2 dashes of Boker’s bitters 1 wine-glass of brandy 1 or 2 pieces of lemon peel Fill the tumbler one-third with ice, stir well with a spoon. and strain into a cocktail glass.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 53. Japanese Cocktail.
Use small bar glass One tablespoonful of orgeat One wineglass of brandy. syrup. One or two pieces of lemon One-half teaspoonful of bit- peel. ters. FILL the tumbler one-third with ice, and stir well with a spoon.
1928 Pedro Chicote: Cocktails. Seite 163. Japonesa-Cocktail.
Prepárese en cocktelera: 3 ó 4 pedacitos de hielo. 2 cucharadas grandes de jarabe de azúcar. 2 – – de horchata. El jugo de una naranja. 1/2 copita de coñac. Agítese muy bien y sírvase en copa de agua, terminándola de llenar con soda muy fría.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 92. Japanese Cocktail.
Dans un shaker avec de la glace pilée, une cuillère à café de sirop d’Or- geat, quatre traits d’Angustura, un trait de Maras- quin, un verre à madère de Cognac. Frapper, pas- ser dans un verre à bordeaux, garnir d’olives ver- tes, d’un zeste de citron. Chalumeaux.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Japanese.
Two parts Apple brandy, one part Maraschino and a bar-spoon of sweet cream.
1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 53. Japanese Cocktail.
Use small bar glass One tablespoonful of orgeat One wineglass of brandy. syrup. One or two pieces of lemon One-half teaspoonful of bit- peel. ters. FILL the tumbler one-third with ice, and stir well with a spoon.
1929 P. Dagouret: Le Barman Universel. Seite 27. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 verre à liqueur d’orgeat. 3/4 verre à madère de cognac. Remuer. Passer clans verre n° 8 dans lequel se trouve un zeste de citron pressé. Pailles.
192x F.J. Beutel: Die modernen Getränke. Seite 165. Japanese-Cocktail.
3 Spritzer Chrysanthemumsirup, 2 Spritzer Orangensirup, 3 Spritzer Curaçao und 1 Spritzer Kirsch in der Maschine innig mischen, das Cocktailglas zur Hälfte mit feingeschabtem Eis anfüllen und auf dieses die Mischung seihen.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 48. Japanese.
4 parts Brandy 1 part Orgeat Syrup 2 dashes Angostura Bitters per cocktail Serve with a cherry.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 55. Mikado.
This is the same as a Japanese cocktail.
1930 Dexter Mason: The Art of Drinking. Seite 19. Japanese.
1 part gin 1/2 part lemon juice 1/4 part orgeat syrup. Chop very fine some Span- ish Crescent olives, pickled onion and deviled ham. Heap on sal- tine crackers. Garnish with pa- prika and parsley. Celery stuffed with Roque- fort cheese is good with this.
1930 F. Koki: Cocktails. Japanese-Cocktail.
Gebrauche ein Barglas mit Eis. 2 Dashes Mandelmilch, 3 ” Angostura-Bitters 2 ” Maraschino, 2/3 Cocktailglas Eau de Vie de Fraise, 1/3 ” Danziger Goldwasser, man mische gut mit einem Barlöffel und serviere mit einer Olive.
1930 Gedelp: Los „cock-tails“ mas sabrosos. Seite 46. Japonés.
Hielo picado. Un tercio de copa de gin. Un tercio de copa de Calvados. Un tercio de copa de curagao. Un cuarto de copa de Pernod, Nuez moscada.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 46. Japanese Cocktail.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 105. Mikado Cocktail.
2 Dashes Angostura Bitters. 2 Dashes Creme de Noyau. 2 Dashes Orgeat Syrup. 2 Dashes Curagao. 1/2 Glass Brandy. Shake well and strain into cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 52. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura Bitters, 1 glass Brandy. Shake well, strain into cocktail glass, with a Cherry.
1930 Miguel R. Reguera: Cocktails. Seite 29. Cocktail japonés.
En una cocktelera, con hielo machacado: Unas gotas de bitter de Angostura . » de zumo de naranjo . » de jarabe de orchata . » de marrasquino Y coñac. Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: La ley mojada. Seite 166. Japonesa-Cocktail.
Prepárese en cocktelera: 3 ó 4 pedacitos de hielo. 2 cucharadas grandes de jarabe de azúcar. 2 cucharadas grandes de hor- chata. El jugo de una naranja. 1/2 copita de coñac. Agítese muy bien y sírvase en copa de agua, terminándola de llenar con soda muy fría.
Japonesa-Cocktail. Pedro Chicote, La ley mojada,1930, page 166.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 59. Mikado.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 143. Japanese.
Dash of Boker’s Bitters Two dashes Orgeat Syrup One jigger Brandy One slice Lemon Peel Stir; strain
1931 Dominique Migliorero: L’art du shaker. Seite 36. Japanese Cocktail.
2 traits d’Angostura, 1/2 verre à liqueur de sirop d’orgeat 1 verre à liqueur de Cognac.
1931 Ignacio Domenech: El arte cocktelero europeo. Seite 18. Japonesa-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Llenarlo a la mitad con hielo picado a pedacitos, y añadir: Una cucharada de las que se toma la sopa, de jarabe de horcha- ta, cuatro gotas de angostura, una copa de las que se bebe el vino de Madera, de coñac; mézclese bien todo y se pasa a una copa de cocktail; sírvase con pajas pequeñas.
1931 Ignacio Domenech: El arte cocktelero europeo. Seite 22. Japonesa-Cocktail (oltra receta).
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Una docena de gotas de rogart’s Bitters, una pequeña copa de jarabe de horchata, una pequeña copa de coñac o Brandy, una rodaja de limón, una buena cucharada de hielo picado; terminar de llenar el vaso con agua de Seltz.
1931 John: „Happy Days!“. Seite 51. Japanese Cocktail.
Two dashes Curacao 50 per cent M&R Italian Vermouth 30 per cent Rye Whiskey 20 per cent Grenadine Syrup. Fill glass with ice; frappe, strain and serve.
1932 Jimmy: The Green Cocktail Book. Seite 48. Japanese.
4 parts Brandy 1 part Orgeat Syrup 2 dashes Angostura Bitters per cocktail Serve with a cherry.
1932 Jimmy: The Green Cocktail Book. Seite 55. Mikado.
This is the same as a Japanese cocktail.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 1 cuiller à bouche de sirop d’orgeat; 4 gouttes d’angostura; 1 verre à madère de cognac; Mélangez bien le tout et passez dans un verre à cocktail. Servez avec de petites pailles.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 10. japanese Cocktail.
1 table-spoon orgeat syrup. 1 or 2 dashes Angostura bitters. 1 wine glass brandy. Fill glass half full fine ice. Stir well, strain and serve.
1933 Anonymus: Here’s How to Mix ’em. Seite 10. japanese Cocktail.
1 table-spoon orgeat syrup. 1 or 2 dashes Angostura bitters. 1 wine glass brandy. Fill glass half full fine ice. Stir well, strain and serve.
1933 Anonymus: Lest We Forget. Seite 11. Japanese Cocktail.
Use small bar glass. Fill one-half with shaved ice. Two dashes gum. Two dashes bitters. Two dashes Maraschino. One glass of Himmel’s Wasser. Mix well with spoon, strain in fancy cock tail glass, and serve with a twist of lemon peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 81. Japanese Cocktail.
Teaspoonful of Orgeat Syrup, 2 dashes Angostura Bitters, Glass of Brandy.
1933 Anonymus: The Bartender’s Friend. Seite 93. Japanese Cocktail.
Cognac Into a mixer half full of shaved ice put Orgeat Syrup 1 jigger of brandy, 2 teaspoonfuls of Boker’s Bitters orgeat, and 2 dashes of bitters. Shake Ice and strain into cocktail glass. Add a Lemon Peel twist of lemon peel.
1933 Fred Swan: When Good Fellows Get Together. Seite 22. Japanese Cocktail.
(use small bar glass) 1 tablespoon orgeat syrup. 2 dashes Angostura Bitters. 1 wineglass Brandy. 1 or 2 pieces lemon peel. 1/3 glass shaved ice. Stir well. Strain into cocktail glass. Top with piece of lemon, and serve.
1933 George Lurie: Here’s How. Seite 45. Japanese.
Brandy . . . . . . . . 1 jigger Orange Bitters . . . 2 dashes Orgeat . . . . . . . . 1 spoon Angostura . . . . . . 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser.
1933 George Lurie: Here’s How. Seite 45. Japanese, No. 2.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 105. Mikado Cocktail.
2 Dashes Angostura Bitters. 2 Dashes Crèyme de Noyau. 2 Dashes Orgeat Syrup. 2 Dashes Curaçao. 1/2 Glass Brandy. Shake well and strain into cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 31. Japanese Cocktail.
Use large bar glass. One-half full of cracked ice. Three dashes of Angostura bitters. Three teaspoonfuls Orgeate syrup. One wine glass brandy. Stir well; strain into cocktail glass; twist a piece of lemon peel on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 31. Japanese Cocktail.
Two dashes Curacao. 50 per cent Italian Vermouth. 30 per cent Rye Whisky. Jigger measure. 20 per cent Grenadine Syrup. Fill glass with ice; frappe, strain and serve.
1933 Harry Todd: Mixer’s Guide. Seite 31. Mikado Cocktail.
Use mixing glass. One-half glass ice. One teaspoon Orgeat syrup. One dash Angostura. Two pieces lemon peel. One wine glass brandy. Stir well and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 74. Japanese Cocktail.
2 dashes curaçao 50% regular vermouth 30% rye whisky 20% grenadine syrup Fill glass with ice, frappez, strain and serve.
1933 P. Dagouret: Le barman universel. Seite 27. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 verre à liqueur d’orgeat. 3/4 verre à madère de cognac. Remuer. Passer dans verre n° 8 dans lequel se trouve un zeste de citron pressé. Pailles.
1933 R. C. Miller: The American Bar Guide. Seite 36. Japanese Cocktail.
(Use small bar glass) tablespoonful of orgeat syrup. 1/2 teaspoonful of bitters. 1 wine-glass of brandy. 1 piece of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon.
1934 A. T. Neirath: Rund um die Bar. Seite 189. Japanese-Cocktail.
Abgeänderte Vorschrift! In 2 D. Maraschino der Originalvorschrift wird 3 D. Orangeatsirup an Stelle von Kirschwasser (Mandelmilch) „Eau Celeste” angegeben. 3 D. Angostura Originalrezept von 1/3 Kirschwasser Carl A. Seatter 2/3 Danziger Goldwasser . M-Gl. [Misch-Glas] O. [Olive] Z. [Zitronenspirale]
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 31. Japanese Cocktail.
1934 Anonymus: The Complete Bartender’s Guide. Seite 25. Japanese Cocktail.
(Use soda-water glass.) 1 tablespoonful orgeat syrup. 1 or 2 dashes Boker’s or Angostura bitters. 1 wine-glass brandy. Fill glass half full shaved ice. Stir well, strain and serve.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 110. Japanese Cocktail.
Kirschwasser, 1 Glass Angostura Bitters, 3 Dashes Maraschino, 2 Dashes Orgeat Syrup, 2 Dashes Ice. – Stir. Strain and serve with an Olive and a Lemon Twist.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Guide. Seite 193. Japanese Cocktail.
(Use a large bar glass.) 3/4 glass of shaved ice; 2 or 3 dashes of orgeat syrup; 2 or 3 dashes of bitters (Boker’s genuine only); 2 dashes of maraschino; 1 glass of eau celeste (Himmels Wasser). Mix well with a spoon and strain it into a fancy tocktail glass, putting in a medium-sized olive, twist a piece of lemon peel on top, and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura Bitters, 1 glass Brandy. Shake well, strain into cocktail glass, with a Cherry.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 9. Japanese.
Use a small mixing glass. Half fill with shaved ice. Three dashes Orgeat syrup. Two dashes Peychaud bitters. One slice of lemon. One jigger brandy. Stir well and strain.
1934 Magnus Bredenbek: What Shall We Drink. Seite 27. Mikado Cocktail.
No, the Mikado Cocktail did not originate in Japan, but merely was named from the comic opera by its inventor years ago. Proceed with the iced shaker for two again by mixing five ounces of Brandy, two tablespoons of Orgeat syrup or cordial, a quarter teaspoon of bitters. Shake well. Now pour and tweak a bit of lemon peel over each of the two cocktail glasses before dropping in the lemon rind and drinking. For one, use half the ingredients.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 165. Mikado Cocktail.
2 Dashes Angostura Bitters 2 Dashes Crème de Noyau 2 Dashes Orgeat Syrup 2 Dashes Curaçao 1/2 Glass Brandy Stir well in ice and strain into glass. Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 93. Japanese.
Brandy . . . . . . . . . 1 jigger Orange Bitters . . . . . 2 dashes Orgeat . . . . . . . . . 1 spoon Bitters . . . . . . . . . . . . 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve with ice water chaser.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 94. Japanese, No. 2.
1934 Tom and Jerry: How to Mix Drinks. Seite 25. Japanese Cocktail.
(Use soda-water glass.) 1 tablespoonful orgeat syrup, 1 or 2 dashes Boker’s or Angostura bitters, 1 wine-glass brandy. Fill glass half full shaved ice. Stir well, strain and serve.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 55. Japanese.
Dash of Boker’s Bitters Two dashes Orgeat Syrup One jigger Brandy One slice Lemon Peel (Stir)
1935 Anonymus: Fancy Drinks. Seite 20. Japanese Cocktail.
1 tablespoon Orgeat Syrup 1 or 2 dashes Angostuta, Old Fashion or Aromatic Bitters 1 wine-glass Brandy Fill glass half full fine Ice Stir well, strain and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 56. Japanese Cocktail.
1935 Leo Cotton: Old Mr. Boston. Seite 84. Mikado Cocktail.
1 Jigger Old Mr. Boston Apri- cot Nectar 2 Dashes Bitters 2 Dashes Connoisseur Creme de Cacao 2 Dashes Curacao Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 117. Mikado.
1/2 Brandy 2 ds. Angostura 2 ds. Creme de Noyau 2 ds. Curasao 2 ds. Orgeat Syrup
1936 Bill Edwards: Drinks. Seite 46. Japanese.
4 parts Brandy 1 part Orgeat Syrup 2 dashes Angostura Bitters per cocktail Serve with a cherry.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie Brehmer). Agitare nel shaker con ghiaccio: 3 spruzzi sciroppo Orzata 3 spruzzi Angostura. 2 spruzzi Maraschino Il resto d’Eau céleste (Acqua celeste) Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie Cro- sley). – Questa ricetta è quella che se- guo io. – Agitare nel shaker con ghiaccio: 10% Sciroppo bianco 20% Maraschino di Zara 70% Cognac fino 2 spruzzi Angostura. Servite con oliva.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie Reuss). Agitare nel shaker con ghiaccio: 3 sorsi d’Angostura 2 sorsi di Maraschino Il resto d’Eau céleste. Servite con scorza di limone.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie Roi- ce). Agitare nel shaker con ghiaccio: 10% Sciroppo bianco 10% Maraschino 10% Curaçao bleu 70% Seltz 2 spruzzi Angostura. Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 62. Japanese Cocktail.
(Serie Torelli). Agitare nel shaker con ghiaccio: 1 cucchiaio Sciroppo Orzata 4 spruzzi Angostura 1 spruzzo Maraschino Il resto di Cognac. Servite in bicchiere da Bordeaux con olive e buccia limone.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 256. Japonesa Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. Una cucharadita de jarabe de Granadina Fortuny. 6 gotas de Bitter Orange. 6 gotas de Calvados. 1/2 parte de Ron Charleston. 1/2 parte de Dry Gin Sumner’s. Agítese, cuélese y sírvase en copa de 90 gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 257. Japones Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. Dos cucharaditas de jarabe de Chufa For- tuny. 5 gotas de Bitter Abgostura. 1/2 parte de Ron Bacardi. 1/s parte de Cognac Bisquit V. O. Agítese, cuélese y sírvase en copa de 90 gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 258. Japan Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 6 gotas de Bitter Orange. 2 cucharaditas de jarabe de Cebada. 1/2 parte de Cognac Bisquit V. O. 1/2 parte de Ron Bacardi. Agítese, cuélese y sírvase en copa de 90 gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 290. Mikado Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 4 gotas de Bitter Secrestat Una cucharadita de Crema Noyau. Una cucharadita de jarabe de Grosella Fortuny. 1/3 parte de Curacao Marie Brizard. 2/3 parte de Cognac Bisquit V. O. Agítese, cuélese y sírvase en copa de 90 gramos.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 40. Japanese Cocktail.
Drops of curacao. 1/2 CORA vermouth. 1/3 Rye whiskey. 1/6 granadine. Shake well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 104. Japanese Cocktail.
Gotas curacao. Media parte vérmouth FERRERO. Tercera parte whiskey MONT VERNON. Sexta parte granadina. Bátase.
1937 United Kingdom Bartenders Guild. Japanese.
85% Brandy. 15% Orgeat Syrup. 2 dashes Boker’s Bitters. 1 or 2 pieces Lemon Peel. Stir and strain into cocktail glass.
1937 United Kingdom Bartenders Guild. Mikado.
2 dashes Angostura Bitters. 2 dashes Crème de Noyau. 2 dashes Orgeat Syrup. 2 dashes Curaçao. ½ glass Brandy. Mix and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Japenese.
3/4 Brandy. 1/4 Orgeat Syrup. 2 dashes Boker’s Bitters. 1 or 2 pieces Lemon Peel. Stir and strain into cocktail glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 16. Japanese.
Brandy . . . . . . . . . . 1 jigger Orgeat . . . . . . . . . . . 1 spoon . Orange Bitters . . . . 2 drops Stir well with cube ice, strain into chilled cocktail glass. Twist lemon peel over and serve with an ice water chaser.
1938 Hyman Gale & Gerald F. marco: The How and When. Seite 126. Mikado Cocktail.
2/3 jigger Brandy 2 dashes Orgeat Syrup 2 dashes Creme de Noyau 2 dashes Curacao 2 dashes Angostura Shake well Strain into Cocktail Glass Serve with Cherry
1938 Krönlein-Beutel: Das Getränkebuch. Seite 65. Japanese.
(65er Schwenkschale) In ein Mischglas 4—6 Eisstückchen (Walnußgröße) Spritzer Angostura 1 ccm Schuß Qrenadine 10 ccm 1/2 Schuß Danziger Gold 5 ccm Deutscher Weinbrand 25 ccm French Vermouth 25 ccm Kirsche (bestäuben)
1938 Robert Vermeire: L’art du cocktail. Seite 38. Mikado.
Verre à mélange: 2 traits d’angostura bitter. 2 traits de noyau. 2 traits de sirop d’orgeat. 2 traits de curaçao. 1 verre de fine. Remuer à la cuiller. Passer dans le verre. Ajouter cerise et presser pelure de citron dessus. Ce cocktail s’appelle aussi « Japa- nese ».
1940 Charles: The Cocktail Book. Seite 69. Mikado Cocktail.
2 dashes of Angostura bitters, 2 dashes of crème de Noyau, 2 dashes of orgeat syrup, 2 dashes of curaçao, 1/2 gill of brandy. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 165. Mikado Cocktail.
2 Dashes Angostura Bitters 2 Dashes Crème de Noyau 2 Dashes Orgeat Syrup 2 Dashes Curaçao 1/2 Glass Brandy Stir well in ice and strain into glass. Use glass number 1
1943 J. Roldán: Recetario Moderno del Licorista y del Barman. Seite 217. Japan cocktail.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 110. Japanese Cocktail.
Kirschwasser, 1 Glass Angostura Bitters, 3 Dashes Maraschino, 2 Dashes Orgeat Syrup, 2 Dashes Ice. — Stir. Strain and serve with an Olive and a Lemon Twist.
1945 George Gardner: How to Be a Bartender. Seite 21. Japanese Cocktail or Mikado Cocktail.
Use large bar glass. Ice, shaved, fill glass 1/2 full. Orgeat syrup, 1 tablespoonful Angostura bitters, 2 dashes. Brandy, 1 wineglass. Stir; strain and serve.
1946 Bill Kelly: The Roving Bartender. Seite 35. Japanese Cocktail.
1 dash Angostura 1/2 oz. Orgeat Syrup 1 oz. Brandy Stir. Cherry.
1947 A. Vermeys: Cocktails. Seite 52. Japanese Cocktail (Le Japonais).
(Shaker) 3/4 Cognac; 1 trait Angustura; 1 trait Crême de Noyau; 1 trait sirop d’Orgeat; 1 trait Curaçao. Servir avec cerise et zeste de citron.
1948 Adolphe Torelli: 900 recettes de cocktails. Seite 92. Japanese Cocktail.
Dans un shaker avec de la glace pilée, une cuillère à café de sirop d’Orgeat, quatre traits d’Angustura, un trait de Marasquin, un verre à madère de Cognac. Frapper, passer dans un verre à bordeaux, garnir d’olives vertes, d’un zeste de citron. Chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 169. Japanese.
1 part Orgea 8 parts Cognac 1 dash Angostura to each drink Stir with cracked ice. As with the various aromatic whisky cocktails, many of the brandy cocktails are simply variations of one or another of the three types of Manhattans, but with cognac substituted for rye or bourbon.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 241. Mikado.
Straight cognac with a dash of Angostura and 2 or 3 dashes each of curaçao, crème de noyaux, and orgeat to each drink. Shake with cracked ice. A twist of lemon over each drink. Decorate with a cherry.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 370. Japanese No. 1.
1 vasito de Kirchwasser. 3 chorros de Angostura Bitters. 2 chorros de Marrasquino. 2 chorros de jarabe de almendras. Hielo. Revuélvase y sírvase con una aceituna.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 370. Japanese No. 2.
Gotas de Curazao. 1/2 de vermouth italiano. 1/3 de whisky Rye. 1/6 de Granadina. Hielo. Bátase, cuélese y sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 370. Japanese No. 2.
Gotas de Curazao. 1/2 de vermouth italiano. 1/3 de whisky Rye. 1/6 de Granadina. Hielo. Bátase, cuélese y sírvase.
1948 P. Dagouret: Le barman universel 10. Seite 29. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 verre à liqueur d’orgeat. 3/4 verre à madère de cognac. Remuer. Passer dans verre n° 8 dans lequel se trouve un zeste de citron pressé. Pailles.
1948 P. Dagouret: Le barman universel 11. Seite 29. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 verre à liqueur d’orgeat. 3/4 verre à madère de cognac. Remuer. Passer dans verre n° 8 dans lequel se trouve un zeste de citron pressé. Pailles.
1948 René Bresson: Le barman maderne. Seite 143. Mikado (souverain japonais).
Dans un verre dégustation de dix centilitres, rempli de glace rabotée, faire une petite ouverture au milieu de la glace avec une petite branche de rameau de la grosseur d’un centimètre à la profondeur du verre. Ajouter: 1 centilitre Gin. 1 centilitre Anisette « Marie Brizard ». 1/2 centilitre crème de vanille. 1/2 centilitre Apry. Chalumeaux longs et courts.
1948 Trader Vic: Bartender’s Guide. Seite 76. Japanese Cocktail.
Same as Janet Howard except for bitters: 2 dashes orange bitters and 2 drops Angostura.
Seite 76. Janet Howard Cocktail.
1 1/2 oz. brandy 1 tsp. orgeat . 1 dash Angostura bitters Stir with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink and serve with ice-water chaser.
1948 Trader Vic: Bartender’s Guide. Seite 79. Mikado Cocktail.
1 1/2 oz. brandy 2 dashes crème de noyau 2 dashes Angostura bitters 2 dashes curaçao Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 142. Japanese Cocktail.
1 oz. dry gin 1/4 oz. orgeat . 1/2 tsp. lemon juice Shake with cracked ice; strain into chilled cocktail glass.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 378. Japanese-Cocktail.
3 d. Mandelmilchsirup, 5 d. Angosturabitter, 2 d. Maraschino, 1 Glas Cognac. Rühren. Olive ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 398. Mikado-Cocktail.
2 d. Crème de Noyeau, 2 d. Angosturabitter, 2 d. Or- geatsirup, 2 d. Curaçao-Orange, 3/4 Cognac. Schütteln.
1949 P. Dagouret: Le barman universel. Seite 29. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 verre à liqueur d’orgeat. 3/4 verre à madère de cognac. Remuer. Passer dans verre n° 8 dans lequel se trouve un zeste de citron pressé. Pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 54. Japanischer Cocktail (Japanese Cocktail).
Dans un verre à mélange: Une cuiller à café de sirop d’orgeat, 1/3 de Campari, 2/3 de cognac, Bien remuer et servir avec un zeste de citron.
1952 Charles: The Cocktail Bar. Seite 69. Mikado Cocktail.
2 dashes of Angostura bitters, 2 dashes of crème de Noyau, 2 dashes of orgeat syrup, 2 dashes of curaçao, 1/2 gill of brandy. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 132. Japanese.
1953 Anonymus: Manual del bar. Seite 206. Japones.
. 1 golpe de Bitter Angostura. Batido. 60 grammos de Cognac. Servido en una copa de 20 gramos de Horchata de 100 gramos. chufas.
1953 Anonymus: The ABC of Cocktails. Seite 34. Japanese.
6 parts Cognac 1 part Orgeat or Falernum Shake with ice, and strain into cocktail glass.
1953 Anonymus: The ABC of Cocktails. Seite 43. Mikado.
1 part Brandy 1 dash Bitters per drink 2 dashes Curacao, Orgeat and Creme de Noyaux per drink Shake with ice, and strain into cocktail glass. Any fruity liqueurs can be substituted for the Orgeat and Creme de Noyaux.
1953 Anonymus: The ABC of Cocktails. Seite 47. Orgeat Cocktail.
6 parts Brandy 1 part Orgeat or Falernum 2 parts Lemon Juice Shake with ice, and strain into cock- tail glass. Gin or Whiskey may be substituted for the Brandy.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 169. Japanese.
1 part Orgea 8 parts Cognac 1 dash Angostura to each drink Stir with cracked ice. As with the various aromatic whisky cocktails, many of the brandy cocktails are simply variations of one or another of the three types of Manhattans, but with cognac substituted for rye or bourbon.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 249. Mikado.
Straight cognac with a dash of Angostura and 2 or 3 dashes each of curaçao, crème de noyaux, and orgeat to each drink. Shake with cracked ice. A twist of lemon over each drink. Decorate with a cherry.
1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 80. Mikado Cocktail.
2 oz. Brandy 2 Dashes Bitters 1/2 Teaspoon Creme de Cacao 1/2 Teaspoon Curacao Shake well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston. Seite 100. Mikado Cocktail.
2 oz. Old Mr. Boston California Brandy 2 Dashes Bitters 1/2 Teaspoon Old Mr. Boston Creme de Cacao 1/2 Teaspoon Old Mr. Boston Curacao Shake well with cracked Ice and strain into 3 oz. Cocktail glass.
1956 Patrick Gavin Duffy: The Official Mixer’s manual. Seite 23. Mikado.
1 Jigger Brandy 2 Dashes Curaçao 2 Dashes Orgeat Syrup 2 Dashes Crème de Noyau 2 Dashes Angostura Bitters Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 63. Mikado.
Timbale à mélange, glace 4/5 Cognac 2 traits Curaçao 2 traits sirop d’orange 2 traits Crème de Noyau 2 traits Angostura Bien remuer en timbale et passer dans verre à cocktail. Servir avec cerise. Essence de citron. Mélangeur électr.: voir note.
1958 G. Bernard De Ferrer: Los combinados. Seite 16. Combinado La Japonesa.
(Refresco agradable) Prepárese en coctelera: 3 ó 4 pedacitos de hielo picado y limpio, 2 cucharadas grandes de jarabe de azúcar, 1 cucharada grande horchata de almendra, 1/2 naranja (el zumo), 1 copita de coñac de marca. Agítese bien y sírvase en vaso de soda, añadiéndole sifón a voluntad.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 44. Japonesa.
Prepárese en cocktelera: Unos pedacitos de hielo. Dos cuchadas de azúcar. El jugo de media naranja. Una copa de Coñac español. Muy batido, sírvase en vaso de Fizz, ter- minándolo de llenar con soda o seltz.
1960 Anonymus: Tout les cocktails et les boissons refraichissantes. Seite 63. Japanese.
1 verre de Cognac 1 cuillerée de sirop d’orgeat 4 traits d’angustura 1 trait de Marasquin 1 zeste de citron Olives vertes
1961 Anonymus: Cocktails y bocaditos. Seite 54. Japones.
(Para 3 porciones) Horchata, 1 medido – Cognac, 8 medidas – Angostura, 1 cucha- radita poro coda vaso – Hielo picado, 3 cucharadas. • Revolver los ingredientes con el hielo picado. • Colar y servir en vasos de 90 gramos.
1963 Luigi Veronelli. I cocktails. Seite 170. Japanese Cocktail.
2 bicchieri di COGNAC 2 cucchiaini di sciroppo d’orzata 2 gocce di angostura bitter ghiaccio a cubetti Riempire lo shaker fino a 1/4 della sua altezza con ghiac- cio. Aggiungere il COGNAC, lo sciroppo d’orzata e l’ango- stura. Chiudere lo shaker, agitarlo, farlo riposare un se- condo, riprendere ad agitare lentamente. Servire subito.
1963 Luigi Veronelli. I cocktails. Seite 192. Mikado Cocktail.
2 bicchieri di COGNAC o brandy 4 gocce di curacao 4 gocce di crème de noyau 4 gocce di sciroppo d’orzata 2 gocce di angostura bitter ghiaccio a cubetti Riempire lo shaker fino a 1/4 della sua altezza con ghiaccio. Aggiungere il COGNAC, il curacao, la crème de noyau, lo sciroppo d’orzata e l’angostura. Chiudere lo shaker, agitarlo vigorosamente, farlo riposare un secondo, riprendere infine ad agitare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 139. Mikado.
l / copita de Brandy (coñac). 2 golpes de Bitter Angos- tura. 2 golpes de crema de No- yau. 2 golpes de jarabe de Orge. 2 golpes de Curaçao. Cocktelera.
1964 Anonymus: Manual del bar. Seite 206. Japones.
. 1 golpe de Bitter Angostura. Batido. 60 gramos de Cognac. Servido en una copa 20 gramos de Horchata de de 90 gramos. Chufas.
1964 Anonymus: Manual del bar. Seite 219. Mikado.
. 1 Copita de Brandy (coñac). Batido. 2 Golpes de Angostura Bitter. Servir en una copa de 2 Golpes de Crema de Noyau. 90 gramos. 2 Golpes de Jarabe de Orge. . 2 Golpes de Curaçao.
1965 Anonymus: The U.K.B.G Guide to Drinks. Seite 77. Mikado.
1965 Harry Schraemli: Manuel du bar. Seite 421. Japonais.
Mettre dans un grand tumbler qulques petits dés de glace, 1/4 grena- dine, 1/4 kirsch et 1/2 cognac aux oeufs. Bien brasser et finir de remplir avec de l’eau de Seltz froide.
1966 Harry Schraemli: Le roi du bar. Seite 108. Japonais.
Dans un grand tumbler quelques petits dés de glace, 1/4 grenadine, 1/4 kirsch, 1/2 cognac aux oeufs. Brasser, remplir avec de l’eau de Seltz froide.
1972 Leo Cotton: Old Mr. Boston. Seite 64. Mikado Cocktail.
2 oz. Old Mr. Boston Five Star Brandy. 2 Dashes Bitters 1/2 Teaspoon Old Mr. Boston Creme de Cacao 1/2 Teaspoon Curacao Shake well with cracked ice and strain into 3 oz. cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 58. Mikado.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 105. Mikado Cocktail.
2 Dashes Angostura Bitters. 2 Dashes Crème de Noyau. 2 Dashes Orgeat Syrup. 2 Dashes Curaçao. 1/2 Glass Brandy. Shake well and strain into cocktail glass.
1977 Stan Jones. Jones’ Complete Barguide. Seite 317. Japanese.
Cocktail Glass Shake 2 oz brandy 1/4 oz orgeat syrup 1/4 oz lime juice 1 dash Angostura bitters Lime sliver (Optional – 1 dash orange bitters & omit lime juice)
Variation
1-3/4 oz gin 1/4 oz lemon juice 1/4 oz orgeat syrup
1977 Stan Jones. Jones’ Complete Barguide. Seite 339. Mikado.
Cocktail Glass Stir 2 oz brandy 1/4 oz orange curaçao 1/4 oz light crème de cacao 2 dashes bitters
Variation
1-3/4 oz brandy 1/4 oz orange curaçao 1/4 oz crème de noyeaux 1/4 oz orgeat syrup 2 dashes bitters
2008 Anthoniy Giglio & Jim Meehan: Mr. Boston. Seite 48. Japanese. 2 oz Brandy; 1/2 oz. Orgeat Syrup; 2 dashes Angostura Bitters; garnish: lemon peel.
2011 Brad Thomas Parsons: Bitters. Seite 130. Japanese Cocktail. 2 ounces Cognac; 1/2 ounce orgeat; 3 dashes Boker’s Bitters or Angostura bitters; garnish: lemon twist.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 151. Japanese Cocktail. 6 cl Hine V.S.O.P. Cognac; 1,5 cl Kassatly Chtaura Orgeat; 2 Spritzer Angostura; Garnierung: eine Zitronenschale.
2012 Tom Sandham: World’s Best Cocktails. Seite 237. Japanese Cocktail. 60 ml brandy; 2 dashes Boker’s bitters; 4 tsp orgeat syrup; garnish: lemon twist.
2013 Victoria Bar: Die Schule der Trunkenheit. Seite 242. Japanese Cocktail. 6 cl Cognac; 0,75 cl Orgeat; 3 dash Angostura.
2014 Jeffrey Morgenthaler: The Bar Book. Seite 113. Japanese Cocktail. 60 ml cognac; 15 ml orgeat; 2 dashes Angostura bitters; garnish: 1 lemon peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 33. Japanese Cocktail. 60 ml brandy (Pierre Ferrand Ambre); 15 ml orgeat; 15 ml lime juice; dash of Angostura bitters; garnish: lime wheel.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 367. Japanese Cocktail. 2 oz. Louis Royer Force 53 cognac; 0,5 oz. Small Hand Foods orgeat; 1/2 tsp. Boker’s bitters; garnish: 1 lemon twist.
70 ml Pierre Ferrand 1840 cognac
5 ml Meneau orgeat
1 dash Boker’s bitters
Preparation: Stirred. Sprinkle with lemon zest.
Alternatively and currently preferred by us:
60 ml Delord hors d’age armagnac
15 ml Meneau orgeat *
1 dash Boker’s bitters
2,5 ml water *
Preparation: 3 ice cubes, left for 2 minutes (not stirred). Sprinkle with lemon zest.
* Note: The water is necessary to open up the flavours. Use 15 ml for homemade traditional Orgeat.
On 19 January 1860, a ship left Yokohama. On board was the first Japanese legation to the United States, with the aim of ratifying a previously negotiated treaty. After a stopover in Hawaii, they reached San Francisco and stayed there for a month before continuing their journey. The journey continued via the Isthmus of Panama to Washington D.C., where there were numerous receptions and tributes. They continued their journey via Baltimore and Philadelphia, reaching New York City on 16 June 1860. For the duration of their two-week stay, the legation stayed at the Metropolitan Hotel. They met numerous personalities and there were many events. They also went shopping and visited concerts, schools, factories, prisons, churches and museums. On 30 June, they set sail and crossed the Atlantic and Indian Oceans, circumnavigating the world with stops in Angola, Batavia and Hong Kong before reaching Edo in November 1860. [1] [2] [3-295] The diaries of embassy members tell a lot about the thoughts and impressions of this journey, also about the fact that the samurai, despite their curiosity, had to refrain from indulging too much in any of the activities in order to preserve their dignity as representatives of their great nation. [2]
David Wondrich writes about the Japanese Cocktail: “Perhaps, along with the Blue Blazer, the only drink invented in Jerry Thomas’s How to Mix Drinks actually invented by him. … In June 1860, the first Japanese legation to the United States finished up their sensational tour with a few weeks in New York. A bunch of dignified, reserved, non-English-speaking Samurai, plus Tommy — well, Tateishi Onojirou Noriyuki, but nobody called him that. A young, frisky English speaker, Tommy was the legation’s legman — in both senses of the word: He had a decided interest in flirting with the ladies (and they with him). If the American journalist who accompanied the legation on the long voyage home is to be believed, Tommy was interested in another American social custom as well, and in this his comrades joined him: “From breakfast to supper, they . . . [kept] the toddy-sticks going with much vivacity.” Their preferred poison? Cocktails. Small wonder: Their New York residence had been the Metropolitan Hotel, just a block away from Jerry Thomas’s “palace” bar at 622 Broadway. I can’t imagine that in their strolls around the neighborhood, they wouldn’t have stopped in to see the Professor for a quick one. And if you were Jerry Thomas, wouldn’t you come up with something special to mark the occasion?” [3-295]
We disagree with this thesis. First of all, neither Tommy nor the rest of the delegation can be shown to have drunk cocktails on their return journey. The New York Times newspaper article, published on 8 October 1860, says from Batavia:
„Our Japanese friends have likewise shared in the pleasures of port, and feast their eyes on the beautiful tropical green that brightens the land, unassisted by the gloomy tints of the Indian Ocean. They whiled away the tedium of the voyage from the Cape in their habitual studious way, fortified by much evenness of temper and a generous table; though some of the officers have been somewhat sorely tried by a decree which forbade them to imbibe cocktails late at night. As their tastes were educated to absorb those bitter sweet mixtures in our own free barroom country, they seemed to regard the prohibition on ship-board as a serious hardship, as perhaps it was, but nevertheless in the day-time, from breakfast to supper, they were permitted to keep the toddy-sticks going with much vivacity, and their health did not suffer, and no doubt their nerves were kept as steady as those potent pacifiers could make them.“ [4]
It says some of the officers (not the delegates), would have been severely tested because a decree forbade them to drink cocktails late at night. As their tastes had been accustomed to it in the American bars, they would have found prohibition on board a serious tribulation, but during the day, between breakfast and dinner, they would have been allowed to do so, and made lively use of it. The statement clearly refers to the officers on board, not the samurai. The journalist also writes nothing about Tommy’s alcohol consumption. There is also the statement from the diaries of the delegation that they restrained themselves in all activities in order to preserve the dignity of their nation. [2] [4]
But regardless of this, no member of the delegation could have visited Jerry Thomas. True, the latter was bar manager at the Metropolitan Hotel and was still working there in the autumn of 1859. [3-26] [5] But he resigned in 1859 to go to London to visit the European continent. [3-29] [6-61] After less than a year he returned to New York. [6-61] He did not open his own bar at 622 Broadway until October of 1860, about 300 yards from the Metropolitan Hotel. [3-29] After a year Jerry Thomas closed this bar again, as he could no longer pay the debts on it, and he moved to San Francisco. [3-32] [6-61] So when the delegation was in New York, this bar did not yet exist, and so they could not have visited it.
The Metropolitan Hotel opened on 1 September 1852 and was already demolished in 1895. It could accommodate 600 guests, had steam-heated rooms and family flats with private sitting rooms. The Leland family, owners of the hotel, hosted the Japanese delegation and tried to provide privacy for the unusually dressed who were followed by the public. [17]
Nevertheless, the Japanese Cocktail was certainly named after the Japanese delegation. Their visit was something Americans took part in. As an example, we cite the search hits that come up for the Brooklyn Daily Eagle. A search for the term “japanese” yields only 8 hits for the year 1858. [7] In 1859 there are 14, [8] in 1860 there are 151, [9] in 1861 still 75, [10] and in 1862 only 22. [11] The topic was omnipresent.
One of them was Tommy. Tommy, or Tateishi Onojirô, was a samurai of 17 or 18 years and the youngest member of the delegation. He took part as an translator-in-training, accompanied by his adoptive father, the official translator Tateishi Tokujûrô. His nickname Tommy is probably due to his youthful age, his attractive appearance and his childhood name Tamehachi. [14] [15]
In the newspapers we read articles like: “Among the Japanese now visiting the country is a youth known as Tommy, who seems to be a lively romantic little fellow, and consequently has become quite a favorite with the ladies. Tommy has had a love adventure in Washington which is thus described by the correspondent of the Tribune.” [12]
Tommy must have been very popular, because already in July 1860 Barnum’s American Museum advertises with him: “Also, life-like Wax Figure of the famous TOMMY, of the Japanese Embassy, with the identical suit of clothes worn by him here.” [13]
Vainty Fair magazine wrote: “From Washington Heights to East Broadway, Tommy is already a household word“. [15]
The fact that he was different from the rest of the delegation was certainly a decisive factor in his popularity with the people. They kept a straight face, but he threw kisses to the people. [15]
There was also a “Tommy Polka”. It was extremely popular in 1860. [15] [16] You can listen to it on youtube: https://www.youtube.com/watch?v=XbFBDCmJNCE
It was not only in the newspapers that interest in the samurai was great. On 16 June, there was a tumultuous reception for the group. It was estimated that along the parade route on lower Broadway, 500,000 people cheered the delegation. [15] [21]
And here, too, Tommy was the attraction par excellence. The Brooklyn Daily Eagle reported on 16 June: “Everybody appeared to know something about “Tommy”, and the interrogatory “Where are you going?” would in the majority of instances be answered, “To see Tommy.” The ladies particularly were anxious to get a look at the little japanese dandy, and we hope they may all be gratified.” [21]
During their stay in New York City, there were parades, receptions and balls that are said to have cost a total of $82,000, which would be equivalent to at least two and a half million dollars today. [15] [22] But this does not seem to have made much impression on the delegation. For one of the high-ranking delegates, Muragaki Awaji-no-Kami, America was a barbaric country. The cultural differences were certainly huge. Naoyuki Agawa, professor of international affairs at Keio University in Tokyo, said they were unfamiliar with things like carpets and ice cubes. Similarly, at a ball, he said they couldn’t figure out why American men and women jumped around the room together – meaning dancing. [15]
The cost of the stay was arguably a public nuisance. In July 1860 it is reported: “The Japanese Bills. In the New York Supreme Court yesterday, a motion for an iujunction was made to restrain the payment of the bills contracted by the Aldermen on behalf of the city in the reception of the Japanese Embassy.” [18] One can read much in the newspapers about the extravagance of the celebrations. By way of example, we reproduce a report from 18 December [19] which appeared in the Brooklyn Daily Eagle. It gives us a good insight:
– „THAT LITTLE BILL. – The tax payers of New York city have at least been allowed to see the little bil run up by the committee of their Board of Alderman for the entertainment of the Japanese Embassy, and a very refreshing sight it is in these tight financial times. The committee, it will be remembered, refudes to publish the items of the bill, but asked for an appropriation to liquidate it, and for that purpose they said that the modest sum of $125,000 would do. But the newspapers raised a row about the figures, and the Aldermen good-naturedly reduced them to to $105,000, protesting, at the same time, that everybody who had anything to do with the transaction was out of pocket. The liberality of the Aldermen was not appreciated, and the newspapers insisted that the items should be forthcoming. The Aldermen compromised again, and said if they were allowed to keep their little bill from the public eye they would take $90,000 and call it square. “The items!” “the items!” was still the cry, and after squirming around for three months, the committee of the Board of Aldermen last night produced the the items, which in the aggregate foot up $82,000, or less than one-third the sum first demanded. Granting that this is correct, was there ever such brazen rascality? But the bill cut down as it has been, is a very pretty document to read, provided you are not taxed to pay it. The Japanese Embassy consisted of 76 person all told, of these four were Embassadors proper, 16 were officers and 56 were servants. For their entertainment $30,000 were appropriated and this sum was deemed to be extravagant. There 76 people enjoyed the hospitality of New York city just fourteen days. The cost for their entertainment, per day, if the $82,000 bill is correct, is about $80 each, or $5 per man per hour – precious Embassadors! But of course it is a very big libel on the Japanese to attribute this extravagance to them. From all accounts, they were modest moderate men all of them, fond of rice, molasses and other cheap saccharine articles. It is probable that chief Embassadors could be boarded at $3 50 a week, and a good thing made of it at that, “Tommy” was in love two-thirds of the time and of course if he hears that the Messrs. Leland have charged him with eating $17 worth per day he will commit hari karu in the most approved Japanese fashion. Of these items as presented last night the Messrs. Leland’s of the Metropolitan Hotel take the largest share – footing up $69,064 05. They commence with the trip on board the steamer Alida, which went to Perth Amboy to meet the distinguished visitors. There were 225 persons collected for dinner, they eat $450 worth, which they washed down with 156 bottles of green seal, (at $2 50 per bottle,) 24 bottles of Sayrac brandy, (at $3 per bottle,) and 15 bottles of St. Lambert claret, (at $1 per bottle.) Making the liquor bill $467. After dinner they smoked just 1000 segars at 9 cents a piece, which makes $90. It will be seen from these items that the city fathers are fond of a really good segar, and have a wholesome dread of light wine, only 15 bottles of claret being got through with. The following is the board bill at the Metropolitan, it proves among a great many other things, that the proprietors of that establishment are just men to keep a hotel:- Retaining 70 rooms for Japanese Embassy . . . $1,650 60; Especial decorations of the room for the the Japanese Ambassadors and officers . . . 1,172 00; Board of four Japanese Ambassadors, private table, 14 days, at $10 . . . 560 00; Board 16 Japanese officers, private table, 14 days, at $10 . . . 2,240 00; Board 56 Japanese attendants, private table, 14 days, at $5 . . . 3,920 00; 24 private parlors, 14 days, at $10 . . . 3,360 00; Washing for the Japanese Embassy . . . 372,51; Wine, liquors and segars . . . 4,686 00; Total . . . $17,910 51. The ball cost $38,000. There were 1700 bottles of Green Seal at $2,50 per bottle drunk at it, besides 2,200 bottles of assorted champaigne at $2; 200 bottles of syrac brandy at $3,00, and 280 bottles of sherry, madeira and hock [Rhine wine from Hochheim], at $2. After this the next item excites no surprise, which is one thousand seven hundred and fifty-three dollars for glasses broken and damage done to furniture. This is really moderate; that this drunken crew did not turn the Metropolitan inside out, and saddle a bill of something like $100,000 on the city, shows them to be exceedingly gentle in their cups, and entitles them to the profound consideration of the tax-payers. On the whole the bill is about as fair a sample of Corporation rascality on the other side of the river, as any document that has ever been laid befor a much enduring public.“ [19]
The Green Seal mentioned is a champagne. [20] The bill amounts were considerable. A US dollar from 1860 is worth about $30.79 in 2019. Depending on the category, however, the amount will be different. For food, and let us count spirits among these, the equivalent in 2019 would be as much as $132.01. [22] This meant that a bottle of Green Seal Champagne cost $330 (€290), a bottle of brandy $396 (€317), a bottle of sherry, Madeira or Rhenish white wine $198 (€159) and a bottle of wine about $132 (€106). The cigars, if grouped into the food category, were quite cheap in comparison per piece at $12 (€10.5).
The Japanese Cocktail
The origin of the Japanese Cocktail is not known. However, the period of origin can be narrowed down to the period between 1860, when the delegation visited the USA, and 1862, when the recipe was first published. Since it was first published by Jerry Thomas, one can well imagine that it was Jerry Thomas who developed it, but this is not certain.
Against the background of the newspaper article of 18 December 1860, it becomes clear that the basic spirit of the Japanese Cocktail can only be cognac. This was the only high-proof spirit served at the festivities, even more expensive than champagne, and can thus be considered a sign of exquisite luxury. Orgeat was probably not a common ingredient at the time and thus symbolises the exotic element of the cocktail, just as the Japanese delegation was perceived as something exotic.
As far as the ingredients are concerned, statistically there is actually nothing worth mentioning. It is perhaps interesting that there are different variations. The original from 1862 consists of cognac, orgeat and some bitters. This is basically the same as a traditional Brandy Cocktail, but with the sugar syrup replaced by Orgeat.
Haney’s Steward & Barkeeper’s Manual adds a little lemon juice, but this has no place in a Japanese cocktail. Interestingly, in this recipe the Japanese Cocktail is also filled with scraped ice and decorated with fruit, thus resembling a cobbler.
In 1883, Patsy McDonough suggests using maraschino or curaçao instead of orgeat and thinks that gin could be used instead of cognac. Such a thing, however, is not a Japanese cocktail.
Harry Johnson’s variant from 1888 is interesting, in which cognac is replaced by eau de celeste (Himmelswasser). But this is no longer a Japanese cocktail.
Finally, Jacob Abraham Grohusko’s variant should be mentioned. He mistakenly calls a mixture of rye whiskey, vermouth, grenadine syrup and curaçao a Japanese Cocktail.
Sometimes the Japanese Cocktail is also called the Mikado Cocktail, first in 1895 in the official handbook of the New York Bartenders’ Association. This name also refers to the Japanese delegation, as Mikado is the title of the Japanese emperor, the Tennōs. [27] But sometimes a Mikado Cocktail is something else, just as some recipes called Japanese Cocktail, Japonesa Cocktail, Japones Cocktail, Japan Cocktail, are something else. Sometimes the Japanese Cocktail is also called the Orgeat Cocktail.
After this long article, there is nothing left to do but prepare a Japanese Cocktail while listening to Tommy’s Polka. Cheers and 乾杯 (kanpai)!
Sources
Historical recipes
1862 Jerry Thomas: How to Mix Drinks. Seite 51. Japanese Cocktail.
(Use small bar glass.)
1 table-spoonful of orgeat syrup.
1/2 teaspoonful of Bogart’s bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1862 Jerry Thomas: The Bar-Tender’s Guide. Seite 51. Japanese Cocktail.
(Use small bar glass.)
1 table-spoonful of orgeat syrup.
1/2 teaspoonful of Bogart’s bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1864 Jerry Thomas: The Bar-Tender’s Guide. Seite 51. Japanese Cocktail.
(Use small bar glass.)
1 table-spoonful of orgeat syrup.
1/2 teaspoonful of Bogart’s bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 21. Orgeat Punch.
This is composed of equal parts of orgeat syrup and
brandy, with the addition of a little lemon juice. Use for
the purpose a large bar glass filled with chopped or shaved
ice. A few berries adds ornament, and a dash of port wine
additional flavor.
1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 33. Japanese Cocktail.
One liqueur glass of Curaçoa or maraschino; half a tea-
spoonful of bitters; one wine glass of brandy or gin; one
or two pieces of lemon peel; one lump of ice. Stir with a
spoon.
1875 Anonymus: The American Bar-Tender. Seite 7. Japanese Cocktail.
1 table spoonful of orgeat syrup, 1-2 tea spoonfull of Boker’s
Bitters, 1 glass of brandy, 1 or 2 pieces of lemon peel.
1876 Jerry Thomas: How to Mix Drinks. Seite 51. Japanese Cocktail.
(Use small bar glass.)
1 table-spoonful of orgeat syrup.
1/2 teaspoonful of Bogart’s bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 51. Japanese Cocktail.
(Use small bar glass.)
1 table-spoonful of orgeat syrup.
1/2 teaspoonful of Bogart’s bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1878 Leo Engel: American & Other Drinks. Seite 41. Japanese Cocktail.
Use sma!I tumbler.
One table-spoonful of Orgeat syrup; half a tea-spoonful of bitters;
one wine glass of brandy; one or two pieces of lemon peel. Fill
the tumbler one-third with ice, and stir well with a spoon.
1881 Leo Engel: American & Other Drinks. Seite 41. Japanese Cocktail.
Use smalI tumbler.
One table-spoonful of Orgeat syrup; half a tea-spoonful of bitters;
one wine glass of brandy; one or two pieces of lemon peel. Fill
the tumbler one-third with ice, and stir well with a spoon.
1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 48. Japanese Cocktail.
Fill large bar glass one third full of cracked ice, two or three
dashes of Angostura Bitters, one pony wine-glass of Maraschino or
Curacoa, one pony wine-glass of Brandy or Gin; stir with a spoon,
strain in a Hock glass.
1884 Albert Barnes: The Complete Bartender. Seite 4. Japanese Cocktail.
Use small bar glass 1 tablespoonful Orgeat syrup, 4 dashes
of Angosturo bitters, 1 wine glass of brandy, 1 piece of
lemon peel. Fill the tumbler one third full of ice and stir
with spoon.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 9. Japanese Cocktail.
1 tablespoonful of orgeat
syrup; 1/2 teaspoonful of Bogart’s bitters; one wine glass of
brandy; 1 to to 2 pieces of lemon peel. Fill the tumbler one-
third with ice and stir well with spoon.
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 20. Japanese Cocktail.
1 table-spoon orgeat syrup.
1 or 2 dashes Angostura bitters,
1 wine glass brandy.
Fill glass half full flne ice.
Stir well, strain and serve.
1887 Charlie Paul: American and Other Iced Drinks. Seite 43. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table-
spoonful orgeat syrup, two dashes of Boker’s
bitters, a wine-glass of brandy, one or two pieces
of lemon peel; stir well, and strain into a cocktail
glass.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 23. Japanese Cocktail.
(Use small bar-glass.
Take 1 table-spoonful of orgeat syrup.
2 dashes of Boker’s bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with a
spoon, and strain into a cocktail glass.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 87. Japanese Cocktail.
(Use a large bar glass.)
3/4 glass of shaved ice;
2 or 3 dashes of Orgeat syrup;
2 or 3 dashes of Bitters (Boker’s genuine only);
2 dashes of Maraschino;
1 glass of Eau Celeste (Himmels Wasser);
mix well with a spoon and strain it into a fancy
cocktail glass, twist a piece of lemon peel on top,
and serve.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 193. Japanese Cocktail.
(Gebrauche ein grosses Barglas.)
3/4 Glas feingeschlagenes Eis;
2 oder 3 dashes Orgeat Syrup;
2 oder 3 dashes Bitters (Boker’s genuine only);
2 dashes Maraschino;
1 Glas Eau Celeste (Himmelswasser);
mische gut mit einem Barlöffel, seihe es in ein fancy
Cocktailglas, füge ein Stück Citronenschale hinzu,
und servire es.
1888 Harry Lamore: The Bartender. Seite 16. Japanese Cocktail.
Use small bar glass.
Take one tablespoonful of orgeat syrup.
Two dashes of Boker’s bitters.
One wine-glass of brandy.
One or two pieces of lemon peel.
Fill the tumbler one-third with ice, stirr well with a
spoon, and strain into a cocktail glass.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 13. Japanese Cocktail.
(Use a small bar glass.)
Take 1 table-spoonful of Orgeat Syrup.
2 dashes of Bitters.
1 wine glass of Brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, stir well with a spoon, and
strain into a cocktail glass.
1893 Anonymus: Beverages and Sandwiches For Your Husband’s Friends. Seite 23. Hot Scotch.
Rub well four lumps of sugar over the Outside
of a fresh lemon to absorb the oil. Throw these
into a pitcher and pour over them four sherry glasses
of best Scotch whiskey. Light this and stir constantly
until it burns out. Add six sherry glasses of freshly
boiling water and serve at once in four tumblers.
This is genuine hot scotch.
1895 Anonymus: Bartenders Guide. Seite 17. Mikado Cocktail.
[Use small bar glass.]
1 teaspoonful of orgeat syrup, 1 dash of bitters, 2 pieces of
lemon peel. Fill the glass half full of ice, 1 wine glass of brandy.
Mix well, strain into a cocktail glass.
1895 Bartenders’ Association of New York City: Official Hand-Book and Guide. Seite 31. Mikado Cocktail.
(Use small bar glass.)
1 tablespoonful of orgeat syrup, 1 dash of
Caroni Bitters.
2 pieces of lemon peel.
Fill the glass half full of ice.
1 wine glass of brandy. Mix well, strain
into a cocktail glass.
1895 Herbert W. Green: Mixed Drinks. Seite 63. Japanese Cocktail.
Fill mixing-glass two-thirds full of shaved ice,
bar-spoonful Orgeat syrup, one or two dashes
Caroni or Angostura bitters, one piece twisted
lemon peel, one jigger brandy. Stir well; strain
in cocktail-glass.
1895 R. C. Miller: The American Bar-Tender. Seite 44. Japanese Cocktail.
(Use small bar glass.)
1 table-spoonful of of orgeat syrup.
1/2 teaspoonful of Bogart’s bitter’s.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 26. Japanese Cocktail.
Put into a small tumbler one tablespoonful of
orgeat syrup, ten drops of Angostura bitters, one
wineglass of brandy, and a small piece of lemon-
peel; fill the tumbler one-third with shaved
ice, stir with a spoon or shake well, and strain.
1896 Louis Fouquet: Bariana. Seite 22. Japanese Cocktail.
VERRE D
Prendre le verre à mélange A, glace en petits morceaux,
2 traits d’angostura, 3 traits de crème de noyaux, 3 traits de
curaçao, une petite cuillerée de sirop d’orgeat, finir avec du
cognac Curlier, agiter, passer, verser, zeste de citron et servir.
1898 Joseph L. Haywood: Mixology. Seite 16. Japanese Cocktail.
Use small bar glass. One tablespoon of orgeat syrup, five
dashes of angostura bitters, one glass of brandy, one shred of
lemon peel; fill glass with one-third ice, stir well and serve
like Gin Cocktail
Seite 16. Gin Cocktail.
Use small bar glass. Three dashes of gum syrup, two dashes
of angostura bitters, two dashes of curacoa, one wine glass of
gin; fill one-third of fine ice, stir with sooon, strain in a glass,
twist shred of lemon peel over the cocktail, let the peel rest on
the glass, and serve.
1899 Aczél Miksa: American Bar. Seite 41. Japanese Cocktail.
(Pohár III.)
Tégy a keverő pohárba pár darab jeget, fecsken-
dezz rá pár csepp curacaot, angostura keserüt és czu–
korszörpöt, töltsd fel cognac és almaborral egyenlő
mennyiségben, keverd jól, szürd és töltsd át, czitrom-
héjjal szolgáld fel.
1899 Niels Larsen: Les Boissons Américaines. Seite 4. Japanese Cocktail.
[à préparer dans un grand gobelet]
Remplissez à moitié de glace pilée. Ajoutez:
1 Cuiller à bouche de sirop d’orgeat;
4 Gouttes d’angostura;
Mélangez bien le tout et passez dans un verre
à cocktail
Servez avec de petites pailles.
1900 Frank Newman: American-Bar. Seite 13. Japanese Cocktail.
Verre no 2.
Prendre un gobelet en argent, quatre ou cinq petits mor-
ceaux de glace:
3 traits d’angostura
1 cuillerée à café de sirop d’orgeat,
1 verre à liqueur de cognac.
Bien frapper, passer dans le verre n 5, servir.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 193. Japanese Cocktail.
(Use a large bar glass.)
3/4 glass of shaved ice;
2 or 3 dashes of orgeat syrup;
2 or 3 dashes of bitters (Boker’s genuine only);
2 dashes of maraschino;
1 glass of eau celeste (Himmels Wasser).
Mix well with a spoon and strain it into a fancy cock-
tail glass, putting in a medium-sized olive, twist a piece
of lemon peel on top, and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #24. Japanese Cocktail.
Make the same as a Brandy Cocktail, substituting orgeat syrup in place of
a little sugar and water.
#18. Brandy Cocktail.
In a small bar glass place one quarter of a teaspoonful of sugar with just
enough water to dissolve it, a piece of ice about the size of an egg, three drops
of Angostura bitters and a jigger of cognac; stir well until the beverage is well
cooled, strain into small cut bar glass, throw in a piece of twisted lemon peel
and serve with ice water on the side.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #28. Mikado Cocktail.
Another name for a Japanese Cocktail. (See Receipe No. 24.)
1901 J. E. Sheridan: The complete buffet manual. Seite 25. Japanese Cocktail.
(Use soda-water glass.)
1 tablespoonful orgeat syrup.
1 or 2 dashes Angostura bitters.
1 wine-glass brandy.
Fill glass half full shaved ice.
Stir well, strain and serve.
1902 Anonymus: Fancy Drinks. Seite 44. Mikado Cocktail.
MIXING GLASS. — 1/2i. glass ice, one teaspoon
Orgeat syrup, one dash Angostura, two pieces
lemon peel, one wineglass brandy. Stir well and
strain into cocktail glass.
1902 Anonymus: Fancy Drinks. Seite 44. Mikado Cocktail.
MIXING GLASS. — 1/2 glass ice, one teaspoon
Orgeat syrup, one dash Angostura, two pieces
lemon peel, one wineglass brandy. Stir well and
strain into cocktail glass.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 15. Japanese Cocktail.
Use small bar glass.
Fill one-half with shaved ice.
Two dashes gum.
Two dashes bitters.
Two dashes Maraschino.
One glass of Himmel’s Wasser.
Mix well with spoon, strain in fancy cocktail
glass, and serve with a twist of lemon peel on top.
1902 Charlie Paul: American and other iced drinks. Seite 30. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table-
spoonful of orgeat syrup, two dashes of Boker’s
bitters, a wine-glass of brandy, one or two pieces of
lemon peel; stir well, and strain into a cocktail
glass.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à bouche de sirop d’orgeat;
4 gouttes d’angostura;
1 verre à madère de cognac ;
Mélangez bien le tout et passez dans un verre
à cocktail.
Servez avec de pelites pailles.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 25. Japanese Cocktail.
(Use soda-water glass.)
1 tablespoonful orgeat syrup.
1 or 2 dashes Boker’s or Angostura
1 wine-glass brandy.
Fill glass half full shaved ice.
Stir well, strain and serve.
1904 Frank Newman: American-Bar. Seite 57. Japanese Cocktail.
Verre no 5
Prendre un gobelet en argent, remplir à moitié de glace
pilée:
3 traits d’angostura,
1 verre à liqueur de sirop d’orgeat,
1 verre à liqueur de cognac.
Adapter un second gobelet, frapper fortement, passer
dans le verre no 5, servir.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 21. Japanese or Mikado Cocktail.
Use large bar glass.
Ice, shaved, fill glass 1/2 full.
Orgeat syrup, 1 tablespoonful
Angostura bitters, 2 dashes.
Brandy, 1 wineglass.
Stir; strain and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 20. Japanese Cocktail.
1 table-spoon orgeat syrup.
1 or 2 dashes Angostura bitters,
1 wine glass brandy.
Fill glass half full fine ice.
Stir well, strain and serve.
1905 Anonymus: Bebidas americanas. Seite 10. Japanese cocktail.
Se media la colélera de pedaci-
tos de hielo, y se añaden:
1 cucharada de jarabe de hor-
chata.
4 gotas de angostura.
1 copa mediana de cognac.
Se mezcla bien y se sirve.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass.
Fill one-half with shaved ice.
Two dashes gum.
Two dashes bitters.
Two dashes Maraschino.
One glass of Himmel’s Wasser.
Mix well with spoon, strain in fancy cocktail
glass, and serve with a twist of lemon peel on top.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 30. Japanese Cocktail.
Use large bar glass half full of ice.
3 or 4 dashes Orgeat syrup.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1 jigger of brandy.
Stir well; strain into cocktail glass and
serve.
1906 George Spaulding: How to Mix Drinks. Seite 14. Japanese Cocktail.
Use small glass.
Orgeat syrup, one tablespoon.
Angostura bitters, four dashes.
Brandy, one wine glass.
Lemon peel, one piece.
Fill the glass one third with cracked
ice and stir with a spoon.
1907 Frank Newman: American-Bar. Seite 57. Japanese Cocktail.
Verre no 5
Prendre un gobelet en argent, remplir à moitié de
glace pilée:
3 traits d’angostura,
1 verre à liqueur de sirop d’orgeat,
1 verre à liqueur de cognac.
Adapter un second gobelet, frapper fortement, passer
dans le verre no 5, servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass.
Fill one-half with shaved ice.
Two dashes gum.
Two dashes bitters.
Two dashes Maraschino.
One glass of Himmel’s Wasser.
Mix well with spoon, strain in fancy cocktail
glas.s, and serve with a twist of lemon peel on top.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 37. Japanese Cocktail.
2 dashes Curacao
50% Ballor Vermouth
30% rye whiskey
20% grenadine syrup
Fill glass with ice.
Frappe, strain and serve.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 25. Japanese Cocktail.
Make the same as Brandy Cocktail, substituting orgeat syrup for toddy-
water. (See Recipe No. 34. )
Seite 23. Brandy Cocktail.
Into a mixing-glass place some cracked ice, a barspoonful of toddy-water,
two dashes of Orange bitters, two drops of Angostura bitters and a jigger of
good cognac; stir thoroughly and strain into a stem cocktail-glass; squeeze
and twist a piece of lemon rind over the top and serve with ice water on
the side.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 26. Mikado Cocktail.
This is another name for a Japanese Cocktail. (See Recipe No. 48.)
1909 Carl A. Seutter: Der Mixologist. Seite 35. Japanese-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Orgeat-Sirup,
3 „ Angostura-Bitters,
2 „ Maraschino,
1/3 Cocktoilglas Eau Céleste,
2/3 Danziger Goldwasser.
Mische gut mit Barlöffel und serviere mit einer Olive.
1909 Carlos Golfrin: Manual del Cantinero. Seite 217. Japonese cocktail.
Echese en un recipiente apropiado la necesaria can-
tidad de hielo en pedacitos para mediarle, y agrégue-
sele:
Jara be d e horchata . . . 1cucharada
Bitter angostura . . . . 4 gotas
Coñac . . . . . . . 1 copa mediana
Mézclese bien todo, y sírvase la bebida como las an-
teriores.
1909 Charlie Paul: American and Other Iced Drinks. Seite 32. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table-
spoonful of orgeat syrup, two dashes of Boker’s
bitters, a wine-glass of brandy, one or two pieces of
lemon peel; stir well, and strain into a cocktail
glass.
1909 Jacob A. Didier: The Reminder. Seite 10. Japanese Cocktail.
Use an old-fashioned cocktail glass.
1 lump of ice.
1 teaspoonful of Orgeat syrup.
1 dash of Angostura bitters.
1 drink of brandy.
Twist lemon peel on top, stir and
serve with spoon in glass.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass.
Fill one-half with shaved ice.
Two dashes gum.
Two dashes bitters.
Two dashes Maraschino.
One glass of Himmel’s Wasser.
Mix well with spoon, strain in fancy cocktail
glass, and serve with a twist of lemon peel on top.
1910 E. Moreno: Manual del cantinero. Seite 25. Mikado cocktail.
Métanse unos pedazos de hielo en un vaso bas-
tante grande y añádase lo que sigue:
Jarabe de goma . . . . 1 cucharada
Angostura—bitter . . . 2 gotas
Coñac extra . . . . . 1 copa
Agítese el contenido y ofrézcase la bebida en un
vaso — uso cocktail — con una frutita. Si se desea, en
vez del jarabe de goma se puede poner una cucha-
rada de jarabe de naranja y en lugar de la fruta
dos cortezas de limón.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Japanese Cocktail.
2 dashes Curaçao
50% Italian Vermouth
30% rye whiskey
20% grenadine syrup
Fill glass with ice, frappe, strain and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 30. Japanese Cocktail.
Use large bar glass half full of ice.
3 or 4 dashes Orgeat syrup.
2 dashes Dr Siegert’s Genuine Angostura
Bitters.
1 jigger of brandy.
Stir well; strain into cocktail glass and
serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 16. Japanese Cocktail.
(Use a small bar glass.)
One tablespoonful of orgeat syrup,
Two dashes of bitters,
One wine-glass of brandy.
One or two pieces of lemon peel.
Fill the tumbler one-third with ice, stir well with a spoon,
and strain into a cocktail glass.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 144. Japanese Cocktail.
Use small bar glass.
Fill one-half with shaved ice.
Two dashes gum.
Two dashes bitters.
Two dashes Maraschino.
One glass of Himmel’s Wasser.
Mix well with spoon, strain in fancy cocktail
glass, and serve with a twist of lemon peel on top.
1912 Charlie Paul: American and Other Iced Drinks. Seite 32. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a table-
spoonful of orgeat syrup, two dashes of Boker’s
bitters, a wine-glass of brandy, one or two pieces of
lemon peel; stir well, and strain into a cocktail
glass.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 4. Japonesa-cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Llenarlo á la mitad con hielo picado á pedaci-
tos, y añadir:
Una cucharada de las que se torna la sopa de ja-
rabe de horchata.
Cuatro gotas de angostura.
Una copa de las que se bebe el Madera, de
coñac.
Mézclese bien todo y se pasa á una copa de
cocktail; sírvase con pajas pequeñas.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 12. Japonesa-cocktail (oltra receta).
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Una docena de gotas de rogart’s Bitters.
Una pequeña copa de jarabe de horchata.
Una pequeña copa de coñac, ó Brandy.
Una rodaja de limón.
Una buena cucharada de hielo picado.
Terminar de llenar el vaso con agua de Seltz.
1912 John H. Considine: The Buffet Blue Book. #116. Japanese Cocktail.
Use large bar glass half full of ice; 3 or
4 dashes Orgeat syrup, 1 or 2 dashes Ab-
bott’s Bitters, 1 jigger of brandy. Stir well;
strain Into cocktail glass and serve.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à bouche de sirop d’orgeat;
4 gouttes d’angostura;
1 verre à madère de cognac;
Mélangez bien le tout et passez dans un verre
à cocktail.
Servez avec de pelites pailles.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 25. Japanese Cocktail.
Make the same as Brandy Cocktail, substituting orgeat syrup for toddy-
water. (See Recipe No. 34.)
Seite 23. Brandy Cocktail.
Into a mixing-glass place some cracked ice, a barspoonful of toddy-water,
two dashes of Orange bitters, two drops of Angostura bitters and a jigger of
good cognac; stir thoroughly and strain into a stem cocktail-glass; squeeze
and twist a piece of lemon rind over the top and serve with ice water on
the side.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 26. Mikado Cocktail.
This is a nother name for a Japanese Cocktail. (See Recipe No. 48.)
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 32. Japanese Cocktail.
1 tablespoon of orgeat syrup;
1 or 2 dashes of Angostura bitters; 1 wineglass of
brandy; fill glass half full of fine ice. Stir well and
strain.
1913 Carl A. Seutter: Der Mixologist. Seite 37. Japanese-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Orgeat-Sirup,
3 „ Angostura-Bitters,
2 „ Maraschino,
1/3 Cocktailglas Eau Celeste,
2/3 Danziger Goldwasser.
Mische gut mit Barlöffel und serviere mit einer Olive.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 112. Japanese Cocktail.
Mischglas mit 3—4 Stck. Eis, 4 Spritzer
Gum, 3 Spritzer Angostura, 2 Spritzer Maraschino, 3/4
Cocktailglas Eau céléste, rühren, in Cocktailglas seihen,
Olive, Citronenspirale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 143. Mikado-Cocktail.
Mischglas mit 3—4 Stck. Eis, 4 Spritzer
Orange-Bitter, 2 Spritzer Orangensaft, 1/3 Cocktailglas
Chartreuse gelb, 2/3 Cocktailglas Cognac-Asbach, rühren,
in Cocktailglas seihen, Kirsche, Citronenspirale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 29. Japanese Cocktail.
2 Dashes Curacao.
1/2 Jigger Italian Vermouth.
1/3 Jigger Rye Whiskey.
1/6 Jigger Grenadine Syrup.
Shake.
1914 Anonymus: New Bartender’s Guide. Seite 34. Japanese Cocktail.
Use large bar-glass.
One-half full of cracked ice.
Three dashes of Angostura bitters.
Three teaspoonfuls Orgeate syrup.
One wine-glass brandy.
Stir well; strain into cocktail-glass; twist a
piece of lemon peel on top and serve.
1914 Jacques Straub: Drinks. Seite 29. Japanese Cocktail.
2 dashes curaçao.
1/2 jigger Italian vermouth.
1/3 jigger rye whiskey.
1/6 jigger grenadine syrup. Shake.
1915 John B. Escalante: Manual del cantinero. Seite 19. Japanese Cocktail.
(Chapanis cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agréguese:
Sirope de goma . . . . . . . . . . . . Unas gotas.
Angostura . . . . . . . . . . . . . . Unas gotas.
Marrasquino . . . . . . . . . . . . . Unas gotas.
Himmel’s Wasser . . . . . . . . . . . 1 copita.
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una corteza de limón
torcida.
1916 Charlie Paul: Recipes of American and Other Drinks. Seite 32. Japanese Cocktail.
Half fill a tumbler with chipped ice; add a
tablespoonful of orgeat syrup, two dashes of
Boker s bitters, a wine glass of brandy, one or
into a cocktail glass.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 55. Japanese Cocktail.
2 dashes Curacao
50% M. & R. Italian Vermouth
30% Rye Whiskey
20% Grenadine Syrup.
Fill glass with frappe, strain ice, and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 19. Japanese Cocktail.
Use Old Fashioned Cocktail glass.
Cube of Ice.
1 teaspoonful Orgeat Syrup
1 dash Angostura Bitters
1 drink Brandy
Stir and serve with a spoon in glass and twist of lemon peel on top.
1917 Jacob A. Didier: The Reminder. Seite 10. Japanese Cocktail.
Use an old-fashioned cocktail glass.
1 lump of ice.
1 teaspoonful of Orgeat syrup.
1 dash of Angostura bitters.
1 drink of brandy.
Twist lemon peel on top, stir and
serve with spoon in glass.
1920 Anonymus: Good Cheer. Seite 15. Japanese Cocktail.
2 dashes curaçao.
1/2 shot Italian vermouth.
1/3 shot rye whiskey.
1/6 shot grenadine syrup. Shake.
1920 Carl A. Seutter: Der Mixologist. Seite 37. Japanese-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Orgeat-Sirup,
3 „ Angostura-Bitters,
2 „ Maraschino,
1/3 Cocktailglas Eau Celeste,
2/3 Danziger Goldwasser.
Mische gut mit Barlöffel und serviere mit einer Olive.
1920 Ferrucio Mazzon: Guida del barman mixer. Seite 16. Japanese Cocktail.
Mettete nel vostro bicchierone:
5 pezzetti di ghiaccio
1 bicchiere à liquori di Maraschino
1 bichiere a liquori d’Orzata
1/2 bicchiere a cocktail di Cognac
3 o 4 goccie d’Angostura.
Rimescolate e regolatevi com e per gli
altri cocktails.
1920 Ferrucio Mazzon: Guida del barman mixer. Seite 16. Japanese Cocktail.
Mettete nel vostro bicchierone:
5 pezzetti di ghiaccio
1 bicchiere a liquori di Maraschino
1 bichiere a liquori d’Orzata
1/2 bicchiere a cocktail di Cognac
3 o 4 goccie d’Angostura.
Rimescolate e regolatevi come per gli
altri cocktails.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à bouche de sirop d’orgeat;
4 gouttes d’angostura;
1 verre à madère de cognac;
Mélangez bien le tout et passez dans un verre
à cocktail.
Servez avec de pelites pailles.
1921 Adolphe Torelli: Guide du barman. Seite 65. Japanese Cocktail.
Shaker avec glace pilée,
une cuillère à bouche de sirop d’orgeade, demi
cuillère à café d’angostura, un trait marasquin,
un verre à madère de bon cognac, agiter et pas-
ser dans un verre à bordeaux, garnir d’une olive
verte, zeste citron et servez avec courte paille.
1921 Victor Hugo Himmelreich: American Drinks. Seite 12. Japanesen.
Gebe in das Mischglas einige Stückchen klares Eis,
2 Schuss Angostura, 2 Schuss Creme de noyaux,
3 Schuss Curacao, 1 Teelöffel Mandelsirup (Creme
d’orgeat), 1/1 Cognac Maréchal, mit Kirsche oder Olive
zu servieren.
1922 Robert Vermeire: Cocktails. Seite 38. Mikado Cocktail.
Fill the bar glass half full of broken ice
and add:
2 dashes of Angostura Bitters.
2 dashes of Noyau.
2 dashes of Orgeat.
2 dashes of Curaçao.
1/2 gill of Cognac Brandy.
Stir up well, strain into a cocktail-glass,
add a cherry, and squeeze lemon-peel on top.
This cocktail is also called “Japanese
Cocktail.”
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 72. Japanese Cocktail.
Doet in den Shaker:
Eenige stukjes ijs
3 Druppen Orangeadesiroop
3 Druppen Angostura
3 Druppen Marasquin
Behandeling als recept No. 228. Men
doet echter vooraf een beetje fijn
geschrapt ijs en een paar druiven in het
Cocktailglas. Met Bronwater of Cham-
pagne bijvullen.
Seite 64. 228. Absinth Cocktail.
…
Goed schudden en in Cocktailglas doen,
naar wensch nog eenige stukjes ijs en
knijp de olie uit een stukje citroenschil
boven de Cocktail, en legt de schil op
den rand.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 41. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura
Bitters, 1 glass Brandy.
Shake well, strain into cocktail glass, with a
cherry.
1923 P. Dagouret: Le barman universel. Seite 27. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 verre à liqueur d’orgeat.
3/4 verre à madère de cognac.
Remuer. Passer dans verre n° 8 dans lequel se trouve
un zeste de citron pressé. Pailles.
1924 A. Brehmer: Das Mixerbuch. Seite 118. Japanese Cocktail.
Man tue in einen zu 3/4 mit ge-
schabtem Eis gefüllten Becher 2—3 Spritzer Orgeat-
Sirup, 2—3 Spritzer Bittern, 2 Spritzer Maraschino und
1 Glas voll Eau Celeste, mische und richte mit einem
Stück Zitronenschale an.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 49. Japonés Cocktail.
En un caso grande con
algunos trozos de hielo, échese un chorro de Hor-
chata, dos chorros de Bitter de Angostura, dos cho-
rros de Maraschino y una copa de Cognac. Revuél-
vase y sírvase colado en copa de cocktail con una
corteza de limón.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 35. Mikado ou Japonais cocktail.
Quelques gouttes d’angostura bitter, quel-
ques gouttes de sirop d’orgeat, quelques gout-
tes de curaçao rouge, 3/4 de bon cognac vieux.
— Bien remuer et servir avec xme cerise et
un zeste de citron.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 20. Japanese.
Vaso old fashioned con hielo.
1|2 cucharadita azúcar.
2 gotas angostura.
Una cascarita de limón.
1 Vasito con coñac.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 37. Japanese-Cocktail.
3-4 Stückchen Kristalleis,
3 Dashes Orgeat-Sirup,
3 „ Angostura-Bitters,
2 „ Maraschino,
1/3 Cocktailglas Eau Céleste,
2/3 Danziger Goldwasser.
Mische gut mit Barlöffel und serviere mit einer Olive.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 35. Japanese Cocktail.
1/2 Rye Whisky, 1/2 Italian Vermouth, 2 dashes
of Curaçao, 2 dashes of Grenadine.
Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 51. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura
Bitters, 1 glass Brandy.
Shake well, strain into cocktail glass, with a
cherry.
1926 W. Slagter: Cocktails. Seite 55. Japanese Cocktail.
Doet in een Cocktailglas
Eenige stukjes geschrapt ijs
3 Druppen Orangeadesiroop
3 Druppen Angostura
3 Druppen Marasquin Wijnand Fockink
1 Pijpglaasje Cognac.
Aanvullen met Bronwater of Champagne.
N B. Men kan bij deze Cocktail de
Cognac en Angostura ook weglaten.
1926 W. Slagter: Cocktails. Seite 61. Mikado Cocktail.
Vult den Shaker met eenige stukjes ijs
3 Druppen Gandia Sinaasappelsiroop
Wijnand Fockink
3 Druppen Angostura
3 Druppen Marasquin
3/4 Cocktailglas Cognac.
Behandeling als recept No. 87.
Doet er een Druif of Kers in.
Seite 38. No. 87. Absinth Cocktail.
Behandeling:
Bovenstaande goed vermengen en ver-
koelen en zonder het ijs in een Cocktail-
glas doen. Knijpt de olie uit een stukje
Citroenschil, al boven de Cocktail hou-
dende en legt deze op den rand van het
glas. Zie ook inleiding No. 86.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 92. Japanese Cocktail.
Dans un shaker avec
de la glace pilée, une cuillère à café de sirop d’Or-
geat, quatre traits d’ Angustura, un trait de Maras-
quin, un verre à madère de Cognac. Frapper, pas-
ser dans un verre à bordeaux, garnir d’olives ver-
tes, d’un zeste de citron. Chalumeaux.
1927 Anonymus: El arte de hacer un cocktail. Seite 38. Japanese.
2 gotas de Curacao.
1/2 vermouth italiano.
1/2 whiskey americano.
1/6 granadina.
Bátase y sírvase.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 26. Japanese.
Put into a small tumbler one tablespoonful of
orgeat syrup, ten drops of Angostura bitters, one
wineglass of brandy, and a small piece of lemon-
peel; fill the tumbler one-third with shaved
ice, stir with a spoon or shake well, and strain.
1927 Harry McElhone: Barflies and Cocktails. Seite 38. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura Bitters,
1 glass Brandy.
Shake well, strain into cocktail glass, with a cherry.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 55. Japanese Cocktail.
1 jet Sirop Orgeat, 2 jets Grand Marnier,
1 verre Cognac.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 78. Japanese.
1 jus d’orange, 2 ou 3 cuillerées
Grenadine, 1 mesure Curaçao rouge, 1 mesure Maras-
quin. Frapper à la timbale et achever le gobelet avec
de Champagne.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 49. Le Japonais. Japanese Cocktail.
Frapper très soigneusement cinq verres de cognac
accompagnés d’une cuillerée de bitter angostura, de
crème de noyau, de sirop d’orgeat et de curaçao. Servir
avec une cerise et un zeste de citron.
1927 Paul E. Lowe: Drinks. Seite 61. Japanese or Mikado Cocktail.
Fill large bar glass 1/2 full shaved ice.
2 dashes Boker’s or Angostura bit-
ters.
3 teaspoonfuls Orgeat syrup.
1 jigger brandy.
Stir; strain into cocktail glass; twist
a piece of lemon peel on top and serve.
1927 Paul Fouassier: Pour le Distillateur. Seite 88. Cocktail Japon.
Dans un grand verre à moitié
plein de morceaux de glace, verser:
Sirop d’orgeat . . . . . . . . . . . 1 cuillerée.
Cognac . . . . . . . . . . . . . . . . . 1 verre à madère.
Angostura . . . . . . . . . . . . . . 2 injections.
Mélanger et servir avec une paille.
1927 Pedro Chicote: El bar americano en España. Seite 61. Japonesa-Cocktail.
Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
2 cucharadas grandes de jarabe de azúcar.
2 – – de horchata.
El jugo de una naranja.
1/2 copita de coñac.
Agítese muy bien y sírvase en copa de agua,
terminándola de llenar con soda muy fría.
1927 Piero Grandi: Cocktails. Seite 40. Japanese Cocktail.
Une cuillerée à thé de sirop d’Orgeat, 2 gout-
tes d’Angostura, Bitter, un verre de Brandy. Mé-
langez bien, versez dans un verre à Cocktail
avec un cherry.
1928 Charles S. Warnock: Giggle Water. Seite 49. Japanese Cocktail.
(Use small bar-glass)
Take 1 tablespoonful of orgeat syrup
2 dashes of Boker’s bitters
1 wine-glass of brandy
1 or 2 pieces of lemon peel
Fill the tumbler one-third with ice, stir well with a spoon.
and strain into a cocktail glass.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 53. Japanese Cocktail.
Use small bar glass
One tablespoonful of orgeat One wineglass of brandy.
syrup. One or two pieces of lemon
One-half teaspoonful of bit- peel.
ters.
FILL the tumbler one-third with ice, and stir well with a
spoon.
1928 Pedro Chicote: Cocktails. Seite 163. Japonesa-Cocktail.
Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
2 cucharadas grandes de jarabe de azúcar.
2 – – de horchata.
El jugo de una naranja.
1/2 copita de coñac.
Agítese muy bien y sírvase en copa de agua,
terminándola de llenar con soda muy fría.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 92. Japanese Cocktail.
Dans un shaker avec
de la glace pilée, une cuillère à café de sirop d’Or-
geat, quatre traits d’Angustura, un trait de Maras-
quin, un verre à madère de Cognac. Frapper, pas-
ser dans un verre à bordeaux, garnir d’olives ver-
tes, d’un zeste de citron. Chalumeaux.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Japanese.
Two parts Apple brandy, one part Maraschino and a bar-spoon
of sweet cream.
1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 53. Japanese Cocktail.
Use small bar glass
One tablespoonful of orgeat One wineglass of brandy.
syrup. One or two pieces of lemon
One-half teaspoonful of bit- peel.
ters.
FILL the tumbler one-third with ice, and stir well with a
spoon.
1929 P. Dagouret: Le Barman Universel. Seite 27. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 verre à liqueur d’orgeat.
3/4 verre à madère de cognac.
Remuer. Passer clans verre n° 8 dans lequel se trouve
un zeste de citron pressé. Pailles.
192x F.J. Beutel: Die modernen Getränke. Seite 165. Japanese-Cocktail.
3 Spritzer Chrysanthemumsirup,
2 Spritzer Orangensirup,
3 Spritzer Curaçao und
1 Spritzer Kirsch
in der Maschine innig mischen, das Cocktailglas
zur Hälfte mit feingeschabtem Eis anfüllen und auf
dieses die Mischung seihen.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 48. Japanese.
4 parts Brandy
1 part Orgeat Syrup
2 dashes Angostura Bitters per cocktail
Serve with a cherry.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 55. Mikado.
This is the same as a Japanese cocktail.
1930 Dexter Mason: The Art of Drinking. Seite 19. Japanese.
1 part gin
1/2 part lemon juice
1/4 part orgeat syrup.
Chop very fine some Span-
ish Crescent olives, pickled onion
and deviled ham. Heap on sal-
tine crackers. Garnish with pa-
prika and parsley.
Celery stuffed with Roque-
fort cheese is good with this.
1930 F. Koki: Cocktails. Japanese-Cocktail.
Gebrauche ein Barglas mit Eis.
2 Dashes Mandelmilch,
3 ” Angostura-Bitters
2 ” Maraschino,
2/3 Cocktailglas Eau de Vie de Fraise,
1/3 ” Danziger Goldwasser,
man mische gut mit einem Barlöffel und serviere mit einer Olive.
1930 Gedelp: Los „cock-tails“ mas sabrosos. Seite 46. Japonés.
Hielo picado.
Un tercio de copa de gin.
Un tercio de copa de Calvados.
Un tercio de copa de curagao.
Un cuarto de copa de Pernod,
Nuez moscada.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 46. Japanese Cocktail.
Gotas curacao.
1/2 vermouth Italiano.
1/3 whiskey Rye.
1/6 gtanadina. Bátase.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 50. Japanese.
Brandy . . . . . . . . . . . 1 jigger Orange Bitters . . . . 2 dashes
Orgeat . . . . . . . . . . . 1 spoon Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve with ice water chaser.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 50. Japanese, No. 2.
Gin . . . . . . . . . . . . 2/3 jigger Orgeat . . . . . . . 1/6 jigger
. Lemon . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 105. Mikado Cocktail.
2 Dashes Angostura Bitters.
2 Dashes Creme de Noyau.
2 Dashes Orgeat Syrup.
2 Dashes Curagao.
1/2 Glass Brandy.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 52. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura
Bitters, 1 glass Brandy.
Shake well, strain into cocktail glass, with a
Cherry.
1930 Miguel R. Reguera: Cocktails. Seite 29. Cocktail japonés.
En una cocktelera, con hielo machacado:
Unas gotas de bitter de Angostura
. » de zumo de naranjo
. » de jarabe de orchata
. » de marrasquino
Y coñac.
Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: La ley mojada. Seite 166. Japonesa-Cocktail.
Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
2 cucharadas grandes de jarabe
de azúcar.
2 cucharadas grandes de hor-
chata.
El jugo de una naranja.
1/2 copita de coñac.
Agítese muy bien y sírvase en
copa de agua, terminándola de llenar con soda
muy fría.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 59. Mikado.
Brandy . . . . . . . . . . 2/3 jigger Curacoa . . . . . . . . . 2 dashes
Orgeat . . . . . . . . . . 2 dashes Noyau . . . . . . . . . . . 2 dashes
. Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 143. Japanese.
Dash of Boker’s Bitters
Two dashes Orgeat Syrup
One jigger Brandy
One slice Lemon Peel
Stir; strain
1931 Dominique Migliorero: L’art du shaker. Seite 36. Japanese Cocktail.
2 traits d’Angostura, 1/2 verre à liqueur de sirop d’orgeat
1 verre à liqueur de Cognac.
1931 Ignacio Domenech: El arte cocktelero europeo. Seite 18. Japonesa-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Llenarlo a la mitad con hielo picado a pedacitos, y añadir:
Una cucharada de las que se toma la sopa, de jarabe de horcha-
ta, cuatro gotas de angostura, una copa de las que se bebe el
vino de Madera, de coñac; mézclese bien todo y se pasa a una
copa de cocktail; sírvase con pajas pequeñas.
1931 Ignacio Domenech: El arte cocktelero europeo. Seite 22. Japonesa-Cocktail (oltra receta).
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Una docena de gotas de rogart’s Bitters, una pequeña copa de
jarabe de horchata, una pequeña copa de coñac o Brandy, una
rodaja de limón, una buena cucharada de hielo picado; terminar
de llenar el vaso con agua de Seltz.
1931 John: „Happy Days!“. Seite 51. Japanese Cocktail.
Two dashes Curacao
50 per cent M&R Italian Vermouth
30 per cent Rye Whiskey
20 per cent Grenadine Syrup.
Fill glass with ice; frappe, strain and serve.
1932 Jimmy: The Green Cocktail Book. Seite 48. Japanese.
4 parts Brandy
1 part Orgeat Syrup
2 dashes Angostura Bitters per cocktail
Serve with a cherry.
1932 Jimmy: The Green Cocktail Book. Seite 55. Mikado.
This is the same as a Japanese cocktail.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 19. Japanese Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à bouche de sirop d’orgeat;
4 gouttes d’angostura;
1 verre à madère de cognac;
Mélangez bien le tout et passez dans un verre
à cocktail.
Servez avec de petites pailles.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 10. japanese Cocktail.
1 table-spoon orgeat syrup.
1 or 2 dashes Angostura bitters.
1 wine glass brandy.
Fill glass half full fine ice.
Stir well, strain and serve.
1933 Anonymus: Here’s How to Mix ’em. Seite 10. japanese Cocktail.
1 table-spoon orgeat syrup.
1 or 2 dashes Angostura bitters.
1 wine glass brandy.
Fill glass half full fine ice.
Stir well, strain and serve.
1933 Anonymus: Lest We Forget. Seite 11. Japanese Cocktail.
Use small bar glass.
Fill one-half with shaved ice.
Two dashes gum.
Two dashes bitters.
Two dashes Maraschino.
One glass of Himmel’s Wasser.
Mix well with spoon, strain in fancy cock
tail glass, and serve with a twist of lemon
peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 81. Japanese Cocktail.
Teaspoonful of Orgeat Syrup,
2 dashes Angostura Bitters,
Glass of Brandy.
1933 Anonymus: The Bartender’s Friend. Seite 93. Japanese Cocktail.
Cognac Into a mixer half full of shaved ice put
Orgeat Syrup 1 jigger of brandy, 2 teaspoonfuls of
Boker’s Bitters orgeat, and 2 dashes of bitters. Shake
Ice and strain into cocktail glass. Add a
Lemon Peel twist of lemon peel.
1933 Fred Swan: When Good Fellows Get Together. Seite 22. Japanese Cocktail.
(use small bar glass)
1 tablespoon orgeat syrup.
2 dashes Angostura Bitters.
1 wineglass Brandy.
1 or 2 pieces lemon peel.
1/3 glass shaved ice.
Stir well. Strain into cocktail glass. Top
with piece of lemon, and serve.
1933 George Lurie: Here’s How. Seite 45. Japanese.
Brandy . . . . . . . . 1 jigger Orange Bitters . . . 2 dashes
Orgeat . . . . . . . . 1 spoon Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve with ice water chaser.
1933 George Lurie: Here’s How. Seite 45. Japanese, No. 2.
Gin . . . . . . . . . . . 2/3 jigger Orgeat . . . . . . . . 1/6 jigger
. Lemon . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George Lurie: Here’s How. Seite 55. Mikado.
Brandy . . . . . . . . . 2/3 jigger Curacoa . . . . . . . . 2 dashes
Orgeat . . . . . . . . . 2 dashes Noyau . . . . . . . . . 2 dashes
. Angostura . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 105. Mikado Cocktail.
2 Dashes Angostura Bitters.
2 Dashes Crèyme de Noyau.
2 Dashes Orgeat Syrup.
2 Dashes Curaçao.
1/2 Glass Brandy.
Shake well and strain into
cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 31. Japanese Cocktail.
Use large bar glass.
One-half full of cracked ice.
Three dashes of Angostura bitters.
Three teaspoonfuls Orgeate syrup.
One wine glass brandy.
Stir well; strain into cocktail glass; twist a piece of lemon peel
on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 31. Japanese Cocktail.
Two dashes Curacao.
50 per cent Italian Vermouth.
30 per cent Rye Whisky. Jigger measure.
20 per cent Grenadine Syrup.
Fill glass with ice; frappe, strain and serve.
1933 Harry Todd: Mixer’s Guide. Seite 31. Mikado Cocktail.
Use mixing glass.
One-half glass ice.
One teaspoon Orgeat syrup.
One dash Angostura.
Two pieces lemon peel.
One wine glass brandy.
Stir well and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 74. Japanese Cocktail.
2 dashes curaçao
50% regular vermouth
30% rye whisky
20% grenadine syrup
Fill glass with ice, frappez, strain and serve.
1933 P. Dagouret: Le barman universel. Seite 27. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 verre à liqueur d’orgeat.
3/4 verre à madère de cognac.
Remuer. Passer dans verre n° 8 dans lequel se trouve
un zeste de citron pressé. Pailles.
1933 R. C. Miller: The American Bar Guide. Seite 36. Japanese Cocktail.
(Use small bar glass)
tablespoonful of orgeat syrup.
1/2 teaspoonful of bitters.
1 wine-glass of brandy.
1 piece of lemon peel.
Fill the tumbler one-third with ice, and stir well with
a spoon.
1934 A. T. Neirath: Rund um die Bar. Seite 189. Japanese-Cocktail.
Abgeänderte Vorschrift! In 2 D. Maraschino
der Originalvorschrift wird 3 D. Orangeatsirup
an Stelle von Kirschwasser (Mandelmilch)
„Eau Celeste” angegeben. 3 D. Angostura
Originalrezept von 1/3 Kirschwasser
Carl A. Seatter 2/3 Danziger Goldwasser
. M-Gl. [Misch-Glas] O. [Olive] Z. [Zitronenspirale]
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 31. Japanese Cocktail.
2 dashes Curaçao 1/6 jigger Grenadine
1/2 jigger Italian Vermouth Syrup. Shake
1/3 jigger Rye Whisky
1934 Anonymus: The Complete Bartender’s Guide. Seite 25. Japanese Cocktail.
(Use soda-water glass.)
1 tablespoonful orgeat syrup.
1 or 2 dashes Boker’s or Angostura bitters.
1 wine-glass brandy.
Fill glass half full shaved ice.
Stir well, strain and serve.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 110. Japanese Cocktail.
Kirschwasser, 1 Glass
Angostura Bitters, 3 Dashes
Maraschino, 2 Dashes
Orgeat Syrup, 2 Dashes
Ice. – Stir. Strain and serve with an Olive
and a Lemon Twist.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Guide. Seite 193. Japanese Cocktail.
(Use a large bar glass.)
3/4 glass of shaved ice;
2 or 3 dashes of orgeat syrup;
2 or 3 dashes of bitters (Boker’s genuine only);
2 dashes of maraschino;
1 glass of eau celeste (Himmels Wasser).
Mix well with a spoon and strain it into a fancy tocktail
glass, putting in a medium-sized olive, twist a piece
of lemon peel on top, and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Japanese Cocktail.
1 teaspoonful Orgeat Syrup, 2 dashes Angostura
Bitters, 1 glass Brandy.
Shake well, strain into cocktail glass, with a
Cherry.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 9. Japanese.
Use a small mixing glass.
Half fill with shaved ice.
Three dashes Orgeat syrup.
Two dashes Peychaud bitters.
One slice of lemon.
One jigger brandy.
Stir well and strain.
1934 Magnus Bredenbek: What Shall We Drink. Seite 27. Mikado Cocktail.
No, the Mikado Cocktail did not originate in Japan, but
merely was named from the comic opera by its inventor years
ago. Proceed with the iced shaker for two again by mixing
five ounces of Brandy, two tablespoons of Orgeat syrup or
cordial, a quarter teaspoon of bitters. Shake well. Now pour
and tweak a bit of lemon peel over each of the two cocktail
glasses before dropping in the lemon rind and drinking. For
one, use half the ingredients.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 165. Mikado Cocktail.
2 Dashes Angostura Bitters
2 Dashes Crème de Noyau
2 Dashes Orgeat Syrup
2 Dashes Curaçao
1/2 Glass Brandy
Stir well in ice and strain into glass.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 93. Japanese.
Brandy . . . . . . . . . 1 jigger Orange Bitters . . . . . 2 dashes
Orgeat . . . . . . . . . 1 spoon Bitters . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve with ice water chaser.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 94. Japanese, No. 2.
Gin . . . . . . . . . . . . 2/3 jigger Orgeat . . . . . . . . . 1/6 jigger
. Lemon . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 115. Mikado.
Brandy . . . . . . . . 2/3 jigger Curacoa . . . . . . . . 2 dashes
Orgeat . . . . . . . . 2 dashes Noyau . . . . . . . . . . 2 dashes
. Bitters . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1934 Tom and Jerry: How to Mix Drinks. Seite 25. Japanese Cocktail.
(Use soda-water glass.)
1 tablespoonful orgeat syrup,
1 or 2 dashes Boker’s or Angostura bitters,
1 wine-glass brandy.
Fill glass half full shaved ice.
Stir well, strain and serve.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 55. Japanese.
Dash of Boker’s Bitters
Two dashes Orgeat Syrup
One jigger Brandy
One slice Lemon Peel (Stir)
1935 Anonymus: Fancy Drinks. Seite 20. Japanese Cocktail.
1 tablespoon Orgeat Syrup
1 or 2 dashes Angostuta, Old Fashion or Aromatic Bitters
1 wine-glass Brandy
Fill glass half full fine Ice
Stir well, strain and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 56. Japanese Cocktail.
1 Tablespoonful Orgeat Syrup
2 Dashes Angostura Bitters
1 Jigger Brandy
1935 Leo Cotton: Old Mr. Boston. Seite 84. Mikado Cocktail.
1 Jigger Old Mr. Boston Apri-
cot Nectar
2 Dashes Bitters
2 Dashes Connoisseur Creme de
Cacao
2 Dashes Curacao
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 117. Mikado.
1/2 Brandy
2 ds. Angostura
2 ds. Creme de Noyau
2 ds. Curasao
2 ds. Orgeat Syrup
1936 Bill Edwards: Drinks. Seite 46. Japanese.
4 parts Brandy
1 part Orgeat Syrup
2 dashes Angostura Bitters per cocktail
Serve with a cherry.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie
Brehmer).
Agitare nel shaker con ghiaccio:
3 spruzzi sciroppo Orzata
3 spruzzi Angostura.
2 spruzzi Maraschino
Il resto d’Eau céleste (Acqua
celeste)
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie Cro-
sley).
– Questa ricetta è quella che se-
guo io. –
Agitare nel shaker con ghiaccio:
10% Sciroppo bianco
20% Maraschino di Zara
70% Cognac fino
2 spruzzi Angostura.
Servite con oliva.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie
Reuss).
Agitare nel shaker con ghiaccio:
3 sorsi d’Angostura
2 sorsi di Maraschino
Il resto d’Eau céleste.
Servite con scorza di limone.
1936 Elvezio Grassi: 1000 Misture. Seite 61. Japanese Cocktail.
(Serie Roi-
ce).
Agitare nel shaker con ghiaccio:
10% Sciroppo bianco
10% Maraschino
10% Curaçao bleu
70% Seltz
2 spruzzi Angostura.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 62. Japanese Cocktail.
(Serie Torelli).
Agitare nel shaker con ghiaccio:
1 cucchiaio Sciroppo Orzata
4 spruzzi Angostura
1 spruzzo Maraschino
Il resto di Cognac.
Servite in bicchiere da Bordeaux
con olive e buccia limone.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 256. Japonesa Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jarabe de Granadina
Fortuny.
6 gotas de Bitter Orange.
6 gotas de Calvados.
1/2 parte de Ron Charleston.
1/2 parte de Dry Gin Sumner’s.
Agítese, cuélese y sírvase en copa de 90
gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 257. Japones Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
Dos cucharaditas de jarabe de Chufa For-
tuny.
5 gotas de Bitter Abgostura.
1/2 parte de Ron Bacardi.
1/s parte de Cognac Bisquit V. O.
Agítese, cuélese y sírvase en copa de 90
gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 258. Japan Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
6 gotas de Bitter Orange.
2 cucharaditas de jarabe de Cebada.
1/2 parte de Cognac Bisquit V. O.
1/2 parte de Ron Bacardi.
Agítese, cuélese y sírvase en copa de 90
gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 290. Mikado Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
4 gotas de Bitter Secrestat
Una cucharadita de Crema Noyau.
Una cucharadita de jarabe de Grosella
Fortuny.
1/3 parte de Curacao Marie Brizard.
2/3 parte de Cognac Bisquit V. O.
Agítese, cuélese y sírvase en copa de 90
gramos.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 40. Japanese Cocktail.
Drops of curacao.
1/2 CORA vermouth.
1/3 Rye whiskey.
1/6 granadine.
Shake well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 104. Japanese Cocktail.
Gotas curacao.
Media parte vérmouth FERRERO.
Tercera parte whiskey MONT VERNON.
Sexta parte granadina. Bátase.
1937 United Kingdom Bartenders Guild. Japanese.
85% Brandy.
15% Orgeat Syrup.
2 dashes Boker’s Bitters.
1 or 2 pieces Lemon Peel.
Stir and strain into cocktail glass.
1937 United Kingdom Bartenders Guild. Mikado.
2 dashes Angostura Bitters.
2 dashes Crème de Noyau.
2 dashes Orgeat Syrup.
2 dashes Curaçao.
½ glass Brandy.
Mix and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Japenese.
3/4 Brandy.
1/4 Orgeat Syrup.
2 dashes Boker’s Bitters.
1 or 2 pieces Lemon Peel.
Stir and strain into cocktail glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 16. Japanese.
Brandy . . . . . . . . . . 1 jigger Orgeat . . . . . . . . . . . 1 spoon
. Orange Bitters . . . . 2 drops
Stir well with cube ice, strain into chilled cocktail
glass. Twist lemon peel over and serve with an ice
water chaser.
1938 Hyman Gale & Gerald F. marco: The How and When. Seite 126. Mikado Cocktail.
2/3 jigger Brandy
2 dashes Orgeat Syrup
2 dashes Creme de Noyau
2 dashes Curacao
2 dashes Angostura
Shake well
Strain into Cocktail Glass
Serve with Cherry
1938 Krönlein-Beutel: Das Getränkebuch. Seite 65. Japanese.
(65er Schwenkschale)
In ein Mischglas
4—6 Eisstückchen (Walnußgröße)
Spritzer Angostura 1 ccm
Schuß Qrenadine 10 ccm
1/2 Schuß Danziger Gold 5 ccm
Deutscher Weinbrand 25 ccm
French Vermouth 25 ccm
Kirsche
(bestäuben)
1938 Robert Vermeire: L’art du cocktail. Seite 38. Mikado.
Verre à mélange:
2 traits d’angostura bitter.
2 traits de noyau.
2 traits de sirop d’orgeat.
2 traits de curaçao.
1 verre de fine.
Remuer à la cuiller. Passer dans le verre.
Ajouter cerise et presser pelure de citron
dessus. Ce cocktail s’appelle aussi « Japa-
nese ».
1940 Charles: The Cocktail Book. Seite 69. Mikado Cocktail.
2 dashes of Angostura bitters,
2 dashes of crème de Noyau,
2 dashes of orgeat syrup,
2 dashes of curaçao,
1/2 gill of brandy.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 165. Mikado Cocktail.
2 Dashes Angostura Bitters
2 Dashes Crème de Noyau
2 Dashes Orgeat Syrup
2 Dashes Curaçao
1/2 Glass Brandy
Stir well in ice and strain into glass.
Use glass number 1
1943 J. Roldán: Recetario Moderno del Licorista y del Barman. Seite 217. Japan cocktail.
Amargo angostura . . . 2 chorritos
Coñac . . . . . . . . . . . . . 1 vasito
Jarabe de cebada . . . . 1 cucharada
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 110. Japanese Cocktail.
Kirschwasser, 1 Glass
Angostura Bitters, 3 Dashes
Maraschino, 2 Dashes
Orgeat Syrup, 2 Dashes
Ice. — Stir. Strain and serve with an Olive
and a Lemon Twist.
1945 George Gardner: How to Be a Bartender. Seite 21. Japanese Cocktail or Mikado Cocktail.
Use large bar glass.
Ice, shaved, fill glass 1/2 full.
Orgeat syrup, 1 tablespoonful
Angostura bitters, 2 dashes.
Brandy, 1 wineglass.
Stir; strain and serve.
1946 Bill Kelly: The Roving Bartender. Seite 35. Japanese Cocktail.
1 dash Angostura
1/2 oz. Orgeat Syrup
1 oz. Brandy
Stir. Cherry.
1947 A. Vermeys: Cocktails. Seite 52. Japanese Cocktail (Le Japonais).
(Shaker)
3/4 Cognac; 1 trait Angustura; 1 trait Crême
de Noyau; 1 trait sirop d’Orgeat; 1 trait
Curaçao. Servir avec cerise et zeste de citron.
1948 Adolphe Torelli: 900 recettes de cocktails. Seite 92. Japanese Cocktail.
Dans un shaker avec
de la glace pilée, une cuillère à café de sirop d’Orgeat,
quatre traits d’Angustura, un trait de Marasquin,
un verre à madère de Cognac. Frapper, passer
dans un verre à bordeaux, garnir d’olives vertes,
d’un zeste de citron. Chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 169. Japanese.
1 part Orgea
8 parts Cognac
1 dash Angostura to each drink
Stir with cracked ice.
As with the various aromatic whisky cocktails, many
of the brandy cocktails are simply variations of one
or another of the three types of Manhattans, but with
cognac substituted for rye or bourbon.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 241. Mikado.
Straight cognac with a dash of Angostura
and 2 or 3 dashes each of curaçao, crème de noyaux,
and orgeat to each drink. Shake with cracked ice. A
twist of lemon over each drink. Decorate with a cherry.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 370. Japanese No. 1.
1 vasito de Kirchwasser.
3 chorros de Angostura Bitters.
2 chorros de Marrasquino.
2 chorros de jarabe de almendras.
Hielo. Revuélvase y sírvase
con una aceituna.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 370. Japanese No. 2.
Gotas de Curazao.
1/2 de vermouth italiano.
1/3 de whisky Rye.
1/6 de Granadina.
Hielo. Bátase, cuélese y
sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 370. Japanese No. 2.
Gotas de Curazao.
1/2 de vermouth italiano.
1/3 de whisky Rye.
1/6 de Granadina.
Hielo. Bátase, cuélese y
sírvase.
1948 P. Dagouret: Le barman universel 10. Seite 29. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 verre à liqueur d’orgeat.
3/4 verre à madère de cognac.
Remuer. Passer dans verre n° 8 dans lequel se trouve
un zeste de citron pressé. Pailles.
1948 P. Dagouret: Le barman universel 11. Seite 29. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 verre à liqueur d’orgeat.
3/4 verre à madère de cognac.
Remuer. Passer dans verre n° 8 dans lequel se trouve
un zeste de citron pressé. Pailles.
1948 René Bresson: Le barman maderne. Seite 143. Mikado (souverain japonais).
Dans un verre dégustation de dix centilitres, rempli
de glace rabotée, faire une petite ouverture au milieu
de la glace avec une petite branche de rameau de la
grosseur d’un centimètre à la profondeur du verre.
Ajouter:
1 centilitre Gin.
1 centilitre Anisette « Marie Brizard ».
1/2 centilitre crème de vanille.
1/2 centilitre Apry.
Chalumeaux longs et courts.
1948 Trader Vic: Bartender’s Guide. Seite 76. Japanese Cocktail.
Same as Janet Howard except for bitters: 2 dashes orange
bitters and 2 drops Angostura.
Seite 76. Janet Howard Cocktail.
1 1/2 oz. brandy 1 tsp. orgeat
. 1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink and serve with ice-water chaser.
1948 Trader Vic: Bartender’s Guide. Seite 79. Mikado Cocktail.
1 1/2 oz. brandy 2 dashes crème de noyau
2 dashes Angostura bitters 2 dashes curaçao
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 142. Japanese Cocktail.
1 oz. dry gin 1/4 oz. orgeat
. 1/2 tsp. lemon juice
Shake with cracked ice; strain into chilled cocktail glass.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 378. Japanese-Cocktail.
3 d. Mandelmilchsirup, 5 d. Angosturabitter, 2 d. Maraschino,
1 Glas Cognac. Rühren. Olive ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 398. Mikado-Cocktail.
2 d. Crème de Noyeau, 2 d. Angosturabitter, 2 d. Or-
geatsirup, 2 d. Curaçao-Orange, 3/4 Cognac. Schütteln.
1949 P. Dagouret: Le barman universel. Seite 29. Japanese Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 verre à liqueur d’orgeat.
3/4 verre à madère de cognac.
Remuer. Passer dans verre n° 8 dans lequel se trouve
un zeste de citron pressé. Pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 54. Japanischer Cocktail (Japanese Cocktail).
1 Eßlöffel Orgeat Sirup,
2 Spritzer Angosturabitter,
1 Gläschen Brandy.
1952 Anonymus: Cocktails. Seite 79. Japanese.
Dans un verre à mélange:
Une cuiller à café de sirop d’orgeat,
1/3 de Campari,
2/3 de cognac,
Bien remuer et servir avec un zeste de
citron.
1952 Charles: The Cocktail Bar. Seite 69. Mikado Cocktail.
2 dashes of Angostura bitters,
2 dashes of crème de Noyau,
2 dashes of orgeat syrup,
2 dashes of curaçao,
1/2 gill of brandy.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 132. Japanese.
1 jigger of brandy
2 dashes Orgeat syrup
1 slice lemon peel
1953 Anonymus: Manual del bar. Seite 206. Japones.
. 1 golpe de Bitter Angostura.
Batido. 60 grammos de Cognac.
Servido en una copa de 20 gramos de Horchata de
100 gramos. chufas.
1953 Anonymus: The ABC of Cocktails. Seite 34. Japanese.
6 parts Cognac
1 part Orgeat or Falernum
Shake with ice, and strain into cocktail
glass.
1953 Anonymus: The ABC of Cocktails. Seite 43. Mikado.
1 part Brandy
1 dash Bitters per drink
2 dashes Curacao, Orgeat and
Creme de Noyaux per drink
Shake with ice, and strain into cocktail
glass. Any fruity liqueurs can be
substituted for the Orgeat and Creme
de Noyaux.
1953 Anonymus: The ABC of Cocktails. Seite 47. Orgeat Cocktail.
6 parts Brandy
1 part Orgeat or Falernum
2 parts Lemon Juice
Shake with ice, and strain into cock-
tail glass. Gin or Whiskey may be
substituted for the Brandy.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 169. Japanese.
1 part Orgea
8 parts Cognac
1 dash Angostura to each drink
Stir with cracked ice.
As with the various aromatic whisky cocktails, many of the brandy
cocktails are simply variations of one or another of the three types of
Manhattans, but with cognac substituted for rye or bourbon.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 249. Mikado.
Straight cognac with a dash of Angostura and 2 or 3 dashes
each of curaçao, crème de noyaux, and orgeat to each drink. Shake with
cracked ice. A twist of lemon over each drink. Decorate with a cherry.
1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 80. Mikado Cocktail.
2 oz. Brandy
2 Dashes Bitters
1/2 Teaspoon Creme de Cacao
1/2 Teaspoon Curacao
Shake well with cracked Ice and strain into 3 oz.
Cocktail glass.
1953 Leo Cotton: Old Mr. Boston. Seite 100. Mikado Cocktail.
2 oz. Old Mr. Boston California
Brandy
2 Dashes Bitters
1/2 Teaspoon Old Mr. Boston
Creme de Cacao
1/2 Teaspoon Old Mr. Boston
Curacao
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass.
1956 Patrick Gavin Duffy: The Official Mixer’s manual. Seite 23. Mikado.
1 Jigger Brandy
2 Dashes Curaçao
2 Dashes Orgeat Syrup
2 Dashes Crème de Noyau
2 Dashes Angostura Bitters
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 63. Mikado.
Timbale à mélange, glace
4/5 Cognac
2 traits Curaçao
2 traits sirop d’orange
2 traits Crème de Noyau
2 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec cerise.
Essence de citron.
Mélangeur électr.: voir note.
1958 G. Bernard De Ferrer: Los combinados. Seite 16. Combinado La Japonesa.
(Refresco agradable)
Prepárese en coctelera:
3 ó 4 pedacitos de hielo picado y limpio,
2 cucharadas grandes de jarabe de azúcar,
1 cucharada grande horchata de almendra,
1/2 naranja (el zumo),
1 copita de coñac de marca.
Agítese bien y sírvase en vaso de soda, añadiéndole
sifón a voluntad.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 44. Japonesa.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Dos cuchadas de azúcar.
El jugo de media naranja.
Una copa de Coñac español.
Muy batido, sírvase en vaso de Fizz, ter-
minándolo de llenar con soda o seltz.
1960 Anonymus: Tout les cocktails et les boissons refraichissantes. Seite 63. Japanese.
1 verre de Cognac
1 cuillerée de sirop d’orgeat
4 traits d’angustura
1 trait de Marasquin
1 zeste de citron
Olives vertes
1961 Anonymus: Cocktails y bocaditos. Seite 54. Japones.
(Para 3 porciones)
Horchata, 1 medido – Cognac, 8 medidas – Angostura, 1 cucha-
radita poro coda vaso – Hielo picado, 3 cucharadas.
• Revolver los ingredientes con el hielo picado.
• Colar y servir en vasos de 90 gramos.
1963 Luigi Veronelli. I cocktails. Seite 170. Japanese Cocktail.
2 bicchieri di COGNAC
2 cucchiaini di sciroppo d’orzata
2 gocce di angostura bitter
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac-
cio. Aggiungere il COGNAC, lo sciroppo d’orzata e l’ango-
stura. Chiudere lo shaker, agitarlo, farlo riposare un se-
condo, riprendere ad agitare lentamente. Servire subito.
1963 Luigi Veronelli. I cocktails. Seite 192. Mikado Cocktail.
2 bicchieri di COGNAC o brandy
4 gocce di curacao
4 gocce di crème de noyau
4 gocce di sciroppo d’orzata
2 gocce di angostura bitter
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiaccio.
Aggiungere il COGNAC, il curacao, la crème de noyau,
lo sciroppo d’orzata e l’angostura. Chiudere lo shaker,
agitarlo vigorosamente, farlo riposare un secondo, riprendere
infine ad agitare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 139. Mikado.
l / copita de Brandy (coñac).
2 golpes de Bitter Angos-
tura.
2 golpes de crema de No-
yau.
2 golpes de jarabe de Orge.
2 golpes de Curaçao.
Cocktelera.
1964 Anonymus: Manual del bar. Seite 206. Japones.
. 1 golpe de Bitter Angostura.
Batido. 60 gramos de Cognac.
Servido en una copa 20 gramos de Horchata de
de 90 gramos. Chufas.
1964 Anonymus: Manual del bar. Seite 219. Mikado.
. 1 Copita de Brandy (coñac).
Batido. 2 Golpes de Angostura Bitter.
Servir en una copa de 2 Golpes de Crema de Noyau.
90 gramos. 2 Golpes de Jarabe de Orge.
. 2 Golpes de Curaçao.
1965 Anonymus: The U.K.B.G Guide to Drinks. Seite 77. Mikado.
1 1/2 ozs. Brandy.
2 Dashes Angostura Bitters.
2 Dashes Curaçao.
2 Dashes Creme de
Noyeaux.
2 Dashes Orgeat Syrup.
SHAKER.
1965 Harry Schraemli: Manuel du bar. Seite 421. Japonais.
Mettre dans un grand tumbler qulques petits dés de glace, 1/4 grena-
dine, 1/4 kirsch et 1/2 cognac aux oeufs. Bien brasser et finir de remplir
avec de l’eau de Seltz froide.
1966 Harry Schraemli: Le roi du bar. Seite 108. Japonais.
Dans un grand tumbler quelques petits
dés de glace, 1/4 grenadine, 1/4 kirsch, 1/2
cognac aux oeufs. Brasser, remplir avec
de l’eau de Seltz froide.
1972 Leo Cotton: Old Mr. Boston. Seite 64. Mikado Cocktail.
2 oz. Old Mr. Boston Five Star
Brandy.
2 Dashes Bitters
1/2 Teaspoon Old Mr. Boston
Creme de Cacao
1/2 Teaspoon Curacao
Shake well with cracked ice and
strain into 3 oz. cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 58. Mikado.
7/10 brandy
1/10 curaçao
1/10 Creme de Noyeau
1/10 orgeat syrup
Dash Angostura bitters
1976 Harry Craddock: The Savoy Cocktail Book. Seite 105. Mikado Cocktail.
2 Dashes Angostura Bitters.
2 Dashes Crème de Noyau.
2 Dashes Orgeat Syrup.
2 Dashes Curaçao.
1/2 Glass Brandy.
Shake well and strain into
cocktail glass.
1977 Stan Jones. Jones’ Complete Barguide. Seite 317. Japanese.
Cocktail Glass Shake
2 oz brandy
1/4 oz orgeat syrup
1/4 oz lime juice
1 dash Angostura bitters
Lime sliver
(Optional – 1 dash orange bitters
& omit lime juice)
Variation
1-3/4 oz gin
1/4 oz lemon juice
1/4 oz orgeat syrup
1977 Stan Jones. Jones’ Complete Barguide. Seite 339. Mikado.
Cocktail Glass Stir
2 oz brandy
1/4 oz orange curaçao
1/4 oz light crème de cacao
2 dashes bitters
Variation
1-3/4 oz brandy
1/4 oz orange curaçao
1/4 oz crème de noyeaux
1/4 oz orgeat syrup
2 dashes bitters
2008 Anthoniy Giglio & Jim Meehan: Mr. Boston. Seite 48. Japanese. 2 oz Brandy; 1/2 oz. Orgeat Syrup; 2 dashes Angostura Bitters; garnish: lemon peel.
2011 Brad Thomas Parsons: Bitters. Seite 130. Japanese Cocktail. 2 ounces Cognac; 1/2 ounce orgeat; 3 dashes Boker’s Bitters or Angostura bitters; garnish: lemon twist.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 151. Japanese Cocktail. 6 cl Hine V.S.O.P. Cognac; 1,5 cl Kassatly Chtaura Orgeat; 2 Spritzer Angostura; Garnierung: eine Zitronenschale.
2012 Tom Sandham: World’s Best Cocktails. Seite 237. Japanese Cocktail. 60 ml brandy; 2 dashes Boker’s bitters; 4 tsp orgeat syrup; garnish: lemon twist.
2013 Victoria Bar: Die Schule der Trunkenheit. Seite 242. Japanese Cocktail. 6 cl Cognac; 0,75 cl Orgeat; 3 dash Angostura.
2014 Jeffrey Morgenthaler: The Bar Book. Seite 113. Japanese Cocktail. 60 ml cognac; 15 ml orgeat; 2 dashes Angostura bitters; garnish: 1 lemon peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 33. Japanese Cocktail. 60 ml brandy (Pierre Ferrand Ambre); 15 ml orgeat; 15 ml lime juice; dash of Angostura bitters; garnish: lime wheel.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 367. Japanese Cocktail. 2 oz. Louis Royer Force 53 cognac; 0,5 oz. Small Hand Foods orgeat; 1/2 tsp. Boker’s bitters; garnish: 1 lemon twist.
explicit capitulum
*