Japanese Cocktail

A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.

A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.

A once highly preferred brand of bitters produced in the 1830's by John G. Boker. Notably, nearly all of the recipes in Jerry Thomas' book How to Mix Drinks or The Bon Vivant's Companion specify the use of these bitters (misspelled Bogart's). Among the known ingredients were cassia, cardamom, and bitter orange peel. In 1906 U.S. Food and Drugs Act limiting medical claims caused Boker's and most other bitters producers to cease production. Until 2009, no samples of the bitters were known to exist, and as the recipe had never been published, recreating it seemed unlikely. That year, a man showed up at the London Bar Show with a small remaining sample, which was then combined with extensive research (including interviewing descendants of John Boker), to recreate a facsimile of the bitters.

A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).