Japanese Cocktail
Cognac, orgeat, angostura, lemon peel.
Cognac and almond orgeat. A 19th-century classic, short, aromatic and rarely seen.
On the palate: bold, sweet and classic. A late-night sipper, to take slowly.
The recipe is from 1862, by Jerry Thomas: cognac, orgeat syrup, angostura and lemon peel, stirred cold. He made it in honour of the first Japanese envoy to the United States. Short, aromatic, barely sweet, it's for anyone who loves historic drinks and wants to go past the usual Negroni.
Representative image 
We make it at Jimmy's cocktail lab, Via Petroni 32/c — university area of Bologna, four minutes from the Two Towers. Open every evening from 6pm.
Like this style? Browse the strong cocktails. Everything is in the cocktail menu with prices and photos . For a table, message us on WhatsApp.