Japanese Cocktail Batch
A classic cognac-based cocktail elevated with orgeat syrup and aromatic bitters, scaled for batch service. This sophisticated drink balances French brandy with almond sweetness and spice complexity. Perfect for elegant gatherings when served as a refreshing frozen cocktail.
🧊 Frozen Batch Metrics
Verify with a refractometer →Alcohol will affect the freezing temperature. The more alcohol in the recipe, the longer it will take to freeze, and may change the end result. Always pre-chill the batch ahead of time.
This is an estimate. Always verify with a refractometer before pouring into your machine.
📝 Ingredients
Current batch: 1 gal
Makes approximately: 1 gal
- 3 cupsOrgeat syrupBuy
- 1.5 cupsFresh lemon juiceBuy
- 3 cupsSimple syrup (1:1)Buy
👨🍳 Instructions
- 1
In a large mixing container, combine cognac and orgeat syrup, stirring well to integrate
- 2
Add fresh lemon juice and simple syrup, mixing thoroughly
- 3
Incorporate Angostura bitters, whisking to distribute evenly throughout the batch
- 4
Add water gradually while stirring to achieve proper dilution and Brix level
- 5
Strain the entire batch through fine mesh to remove any orgeat particles
- 6
Taste and adjust sweetness or acidity as needed
- 7
Chill the batch thoroughly before transferring to frozen drink machine
💡 Batch Notes
This batch benefits from 2-4 hours of chilling before service to allow flavors to marry. The orgeat syrup may separate slightly, so stir well before pouring into the machine. Store covered and refrigerated for up to 3 days.
Flavor Profile
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