Wednesday, November 1, 2023


2/3 jigger Brandy (2 oz Du Peyrat Selection Cognac)
2 dash Orgeat (1 tsp)
2 dash Curaçao (1 tsp Pierre Ferrand)
2 dash Noyau (1 tsp Tempus Fugit)
2 drop Bitters (2 dash Angostura)

Stir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.
Two Wednesdays ago, I reached for my reprint of Cocktail Bill Boothby's 1934 edition of World Drinks and How to Mix Them and landed on the Mikado. Mikado is the term for the emperor of Japan, and the word gained popularity in the United States due to Gilbert and Sullivan's 1885 comic opera The Mikado (the movie version came out in 1939 after the book's printing though). The cocktail name makes sense since the drink appears to be an expansion of the Japanese Cocktail with the addition of curaçao and crème de noyaux. In the glass, the Mikado awoke with lemom, nutty, and orchard fruit aromas. Next, a creamy orange sip was ruled over by Cognac, nutty, and orange flavors on the swallow with a cinnamon and clove finish.

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