‘The Japanese Art of The Cocktail’ is more than just a cocktail book.
For Urushido, the dream of becoming a bartender wasn’t always clear. The first part of the book chronicles his journey from growing up in the small village of Minowa, drinking his first canned whiskey highballs bought at a local convenience store as a teenager, and then moving to Tokyo to complete high school while working to deliver pizzas and bartend at a karaoke bar.
If Anstendig and Urushido’s explanation of rare Japanese whiskies doesn’t make you want to jump on the next flight to Japan, their thorough rundown of the five types of Japanese bars—cocktail bars, hotel bars and izakaya, mixology-forward cocktail bars, and tachinomi—plus their pricing, proper etiquette, and what to expect while you’re there, certainly will.
It’s through this medley of recipes that Urushido continues to paint a vivid picture of his life and career. Getting to know the cocktails in this book is getting to know Urushido and all of the people he’s met on his journey so far.Reflecting on the spirit of Katana Kitten, Urushido writes, “from Japan, we bring exactitude and a relentless quest for perfection, a respect for classic cocktails, combined with selfless hospitality.
used cypress trees that grow in the Colorado Rocky Mountains to create a 140-proof distillate that captures the distinct scent of hinoki and transforms it into something you can smellAlthough you won’t be able to create an exact replica of the Hinoki Martini without the essence, the book includes a work-around that uses hinoki wood chips and Everclear vodka instead. And, if all else fails, I asked Urushido to give an extra bit of advice to home bartenders.
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