Almond, lime, spice, caramel
For a sophisticated dessert, serve a round of Japanese cocktails after dinner with a plate of sliced fresh pineapple and oranges, or with dark chocolate truffles.
Orgeat (pronounced OR-zsat, or Or-zsa in French) is the star in this early drink concocted by Jerry Thomas for the Japanese commission to the United States in 1860. Their translator, “Tommy” Noriyuki, was a reputed ladies’ man and cocktail quaffer, hence this honorary libation. This drink is often cited as the first known cocktail to eschew a functional name for a fantasy one, although nothing about the drink is particularly Japanese. Orgeat is an almond-based emulsion that appears later in island drinks like the Mai Tai (page 185), as a bridge between rum and spice. See the recipe for homemade orgeat (page 244), or you can find artisan brands at the liquor store or online.
2 ounces (60 ml) brandy (Pierre Ferrand Ambre)
½ ounce (15 ml) orgeat (page 244)
½ ounce (15 ml) fresh lime juice
Dash of Angostura bitters
Lime wheel, for garnish
Shake ingredients with ice and strain into a chilled coupe glass. Garnish with lime.