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Mikado

Brandy with dashes of orgeat, curaçao and Angostura, shaken pale gold. A Japanese title on an almond-orange brandy sour — cherry at the rim, no nux vomica.

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Ingredients

• Brandy — 40 ml
• Orgeat syrup — 2 dash
• Curacao — 2 dash
• Angostura Bitters — 2 dash
• Maraschino cherry — 1 piece

Preparation

1. Add brandy, orgeat syrup, curaçao, and Angostura bitters to a shaker with ice.
2. Shake hard until well chilled.
3. Strain into a chilled cocktail glass.
4. Garnish with a maraschino cherry.

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