Japanese Cocktail

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Coupe glass
• Ice: Ice
• Garnish: Lemon zest twist
• ABV: 20%

Ingredients

• Rémy Martin 1738 Cognac — 2 oz (60 ml)
• Giffard Orgeat Syrup — ½ oz (15 ml)
• Boker's bitters — 2 dash
• Chilled water — ½ oz (15 ml)

How to make it

1. STIR all ingredients with ice.
2. Strain into chilled glass.

A cocktail with cognac and orgeat syrup.

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