Improved Japanese Cocktail

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Improved Japanese Cocktail ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Cognac	50 ml	5 cl	1.7 oz	2.2 parts
Lemon Juice	22.5 ml	2.3 cl	0.8 oz	1 part
Orgeat	22.5 ml	2.3 cl	0.8 oz	1 part
Still Water (optional)	10 ml	1 cl	0.3 oz	0.4 parts
Creole BittersSource suggests this bottle (not required): Peychaud's or other Creole-style bitters	2 dash	—	—	—
Saline Solution	3 drop	—	—	—
Lemon	1 piece	—	—	—

Garnish: Exactly one short narrow lemon-zest twist at the rim

1. 01

   Pre-chill one clear Nick and Nora glass and cut exactly one short narrow lemon-zest twist with minimal pith.

2. 02

   Measure 50 ml cognac, 22.5 ml fresh lemon juice, 22.5 ml orgeat, 10 ml chilled water when using dry ice, two dashes Creole-style bitters, and three drops saline into a shaker.

3. 03

   Fill the shaker about three-quarters full with solid cold ice and seal it securely.

4. 04

   Shake firmly for 10–12 seconds until the pale golden almond sour is very cold and integrated.

5. 05

   Fine-strain into the chilled Nick and Nora so the surface remains free of ice chips.

6. 06

   Express the single lemon twist over the drink, set it neatly at the rim, and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.