My Tokyo 1964

Swipe to compare amount, cl, oz and parts →

My Tokyo 1964 ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Japanese whisky	30 ml	3 cl	1 oz	6 parts
Orange Cognac Liqueur	20 ml	2 cl	0.7 oz	4 parts
Lime Juice	10 ml	1 cl	0.3 oz	2 parts
Orange Juice	5 ml	0.5 cl	0.2 oz	1 part
White Sugar	1 teaspoon	—	—	—
Cocktail Cherry	1 piece	—	—	—

Garnish: A thin even fine-sugar rim and exactly one small dark-red cocktail cherry at the rim

1. 01

   Pre-chill one clear Nick & Nora glass, moisten only the rim with a restrained amount of orange juice, coat it evenly with one teaspoon of fine white sugar, and reserve exactly one small cocktail cherry.

2. 02

   Measure 30 ml Japanese blended whisky, 20 ml cognac orange liqueur, and 10 ml fresh lime juice into a shaker.

3. 03

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

4. 04

   Shake hard for 10–12 seconds until the citrus-whisky mixture is thoroughly chilled and properly diluted.

5. 05

   Fine-strain into the prepared glass without disturbing the thin sugar rim.

6. 06

   Set the single cocktail cherry neatly at the rim and serve without visible orange, lime, herbs, flowers, or another garnish.

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