Shaken · Coupe
GarnishOrange twist
Shaken · Coupe
Toby Cecchini, The Rockwell Place, Brooklyn
Japonaise cocktail recipe
What goes in it
- 1 ozAged rum
- 1 oz
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.5 ozCalpico
Mixer · Recipe below ↓
- 0.5 oz
Method · Shaken
- 1Shake everything with ice.
- 2Strain into a chilled coupe and garnish with an orange twist.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Orange twist
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
Mixer
Calpico
- Yield
- As needed
- Keeps
- 1 month after opening
- Storage
- Refrigerated
Ingredients
- Store-bought Calpico (cultured milk soft-drink concentrate)
Method
- 1Use the undiluted concentrate straight from the bottle.
About the Japonaise
Japonaise is a sour made with aged rum, cognac and lemon juice, created by Toby Cecchini at The Rockwell Place.
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