Japanese Cocktail @ TBI Boozy Fridays vol.24

Japanese Cocktail @ TBI Boozy Fridays vol.24

“Boozy Fridays present the Japanese Cocktail”

In memory of Mr Jerry “The Professor” Thomas , who died on the 15th of December 1885…. 

The Japanese Cocktail was created in New York City in 1860 by “Professor” Jerry Thomas to celebrate the occasion of the first Japanese diplomatic mission to the United States.

One member of the Japanese delegation, their translator, Tateishi “Tommy” Onojirou, was a bit of a bon vivant, so it makes sense that he would have made his way to Jerry Thomas’s bar. Apparently Thomas whipped up this drink for him — thus the name, despite a lack of any ingredients that are even remotely Japanese.

The Japanese Cocktail  was one of the first cocktails to have its recipe printed. It was found in Thomas’s seminal 1862 book, “How to Mix Drinks, Or The Bon-Vivant’s Companion”, the world’s first cocktail guide.

The Japanese Cocktail by “Jerry Thomas Bartenders Guide 1887” , the original formula:

–  1 wine glass of brandy

– 1 table – sponful of orgeat syrup

– 2 dashes of Boker’s bitters

– 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


The Bar Institute variation , The Tiki Japanese Cocktail :

– 50 ml Nikka Whisky from the barrel

– 15 ml Falernum Monin

– 10 ml Fresh Lemon juice

– 3 dashes Amargo chuncho


Glass: Cocktail glass

Garnish: Lemon peel

**Cheers to a Weekend Cocktail**

#boozyfridays #thebarinstitute#cocktails#thejapanesecocktail


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