The Improved Japanese Cocktail (Toby Cecchini)

Building an Improved Japanese Cocktail starts, naturally, with a great Cognac. I’ve selected the bottles for this collection because they have the structure and character to stand up to the other ingredients without getting lost. This isn't just a list; it’s a toolkit for creating one of my favorite modern classics. Toby Cecchini’s addition of lemon juice to the original formula is a stroke of genius, turning it from a simple sipper into a balanced, bright, and seriously crushable sour. You need a good Cognac with some stone fruit and spice, a high-quality orgeat that tastes like actual almonds, and fresh Peychaud’s for that signature aromatic lift. The right craft spirits make all the difference here, creating a cohesive drink where the nutty sweetness from the orgeat plays perfectly against the Cognac's warmth and the zip of fresh citrus. It's a go-to for me, and with these specific cocktail ingredients on hand, your home bar is set to produce a truly top-tier version. This is one of those drinks that, once you have it, you’ll find yourself making it again and again. You can trust Anders Erickson and the Bitter Bear spirits shop on that.