Japonaise

Toby Cecchini, The Rockwell Place | Brooklyn, NY

For this drink, one of PUNCH contributing editor Robert Simonson’s 10 favorite cocktails of 2019, Toby Cecchini manages to splice together two seemingly disparate classics — Jerry Thomas’ Cognac-based Japanese Cocktail and the Mai Tai, which enjoys permanent residence upon the Mt. Rushmore of tiki drinks. The key to this partnership is orgeat, their one common ingredient, a tasty, tangible link Cecchini plays up with the inclusion of piquant Calpico.

Ingredients

Serving: 1

  • 1 ounce rum, preferably El Dorado 8-Year
  • 1 ounce rum, preferably El Dorado 8-Year
  • 1 ounce cognac, preferably Hine H Cognac VSOP
  • 1 ounce cognac, preferably Hine H Cognac VSOP
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce Calpico concentrate
  • 1/2 ounce Calpico concentrate
  • 1/2 ounce Giffard Orgeat
  • 1/2 ounce Giffard Orgeat

Garnish: orange twist

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe.
  3. Garnish with an orange twist.

Tagged: calpico

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