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| Name | The Japanese Cocktail is not Japanese - old vs new |
| Video Uploader | Video From Anders Erickson |
| Upload Date | This Video Uploaded At 04-11-2022 20:41:14 |
| Video Discription | Use code ANDERS at https://originalgrain.com/anders for a total of 30% OFF! Today we’re making two versions of the Japanese Cocktail! I know what you're thinking - it's not actually Japanese. This one goes way back - originally created by Jerry Thomas, we first see the recipe in 1862. Well over a century later, Toby Cecchini makes the Improved Japanese Cocktail. Though the category of “improved” cocktails isn’t new, rarely do we see the addition of one ingredient change the style of the original drink all together! In this case, it’s citrus juice (turning the drink into a sour). I thought this would be an interesting comparison, and to keep things fair, I’m staying true to each bartender’s original ratios. Is the modern drink really an improvement? Is it too far removed from the original to share its name? And why’s it called the Japanese Cocktail if nothing about it is Japanese? Let’s talk about this over a drink. Cheers! Check out my bottle collection at Curiada! 👉 https://bit.ly/collectionanders New customers use code ERICKSON for $5 off! Use code ANDERS for free shipping on orders over $200! Video/editing/illustrations by Azusa Inaba 🎥 🎨 Patreon: https://www.patreon.com/anderserickson TIME STAMPS Intro: 0:00 Original Grain: 0:42 The History: 1:55 The Booze: 3:51 The Original Recipe: 5:13 The Improved Recipe: 5:27 Sips: 6:03 THE JAPANESE COCKTAIL (Jerry Thomas) 5:13 2 oz. (60 ml) Pierre Ferrand 1840 Cognac 1/2 oz. (15 ml) Orgeat 2 dashes Boker’s style (cardamom) bitters Expressed lemon oil for garnish THE IMPROVED JAPANESE COCKTAIL (Toby Cecchini) 5:27 1.5 oz. (45 ml) Pierre Ferrand 1840 Cognac 3/4 oz. (22.5 ml) Orgeat 3/4 oz. (22.5 ml) fresh lemon juice 2 dashes Peychaud’s bitters THE TOOLS My workhorse double jigger: https://amzn.to/3lmmKrK My go-to large shaking tin: https://amzn.to/33vnMLJ My go-to small cheater tin: https://amzn.to/3qecbe5 Hawthorne strainer: https://amzn.to/2VBUSWh My favorite mixing glass: https://amzn.to/46KrrTX Bar spoon: https://amzn.to/3wkkDhg Julep strainer: https://amzn.to/3mymEyA Zester: https://amzn.to/2VCLDF0 Hand juicer: https://amzn.to/3ioOwFeRubber My syrup carafe: https://amzn.to/3iezKkZ My citrus bottle: https://amzn.to/3BScssO Rubber bar mat (6"x12"): https://amzn.to/3h2IJER The coupe: https://amzn.to/378o4xk For more on the Japanese Cocktail - Imbibe! by David Wondrich: https://amzn.to/3wZQAtB As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. Special thanks to our top-tier patrons: Adam Greetis Jacob Swain Brandon Carey Randy Calegari Mike Russo Bdxman Alex Smith Matt Dougherty Michael Cooney Sarah Duncan Matthew Crowley Kevin Callum Evans Dzomery Lisa Worsham Sean Derek Patstone Follow Me: Instagram: https://www.instagram.com/anderserickson/ Twitter: https://twitter.com/anderserickson_ Facebook: https://www.facebook.com/andersericksoncocktails Send stuff to: Anders Erickson 4610 N. Clark St Suite 1051 Chicago IL, 60640 [83TEnWyeqV0] |
| Category | Education |
| Tags | not japanese cocktail | japanese cocktail | improved japanese cocktail | is this cocktail improved | why called japanese cocktail | what makes a cocktail improved | whats an improved cocktail | is this drink any better | has this cocktail improved | did they improve this drink | improved cocktail | japanese cocktail recipe | how to make a japanese cocktail | japanese cocktail history | what is in a japanese cocktail | make japanese cocktail | two japanese cocktails | which cocktail is better |
