The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

ISBN-13: 9780593135372 / Angielski / Twarda / 2021 / 336 str.

Emma Janzen

Recenzje

A love letter to the art of preparing a drink . . . the drinks wink from the pages like glittering jewels: the beautiful pink and green Hishimochi bitters and soda, a wisteria cocktail the color of the sky before rain, a vintage award-winning drink called Sky Diving which looks, delightfully, just how it sounds. Vanity Fair

Momosé provides a treasure chest overflowing with tips for mere mortal bartenders to re-create her graceful style of bartending. Chicago Tribune

A fascinating history of Japanese drink culture. Thrillist

These modern Japanese cocktails will mentally transport you across the globe. Shape

After expertly surveying the contemporary cocktail landscape of Japan and how it came to be, Julia Momosé welcomes readers behind her bar to explore the tools, techniques, and philosophy she employs to craft her groundbreaking mixed drinks. Jim Meehan, author of Meehan s Bartender Manual and The PDT Cocktail Book

Through a mix of personal history, reporting, and an impressive collection of classic and original recipes, Julia Momosé, with writing support by Emma Janzen, has synthesized the craftsmanship, the harmony, and, perhaps most important, the ethereal magnetism of the Japanese approach to cocktails. The Way of the Cocktail is itself a reflection of the Japanese way. Talia Baiocchi, founder and editor-in-chief of PUNCH

Julia Momosé s long-awaited cocktail book is the first to precisely convey why Japanese cocktail culture is so unique. With her beautiful mind, passion, and talent, Momosé gives readers a deep understanding of Japanese cocktails and will encourage and inspire Japanese bartenders as well. She reminds bartenders like ourselves of all of the special elements of our culture that we often take for granted. Takuo and Sumire Miyanohara, founders, owners, and bartenders of Bar Orchard Ginza

O autorze

Born and raised in Japan, Julia Momosé has infused the sensibilities of Japanese bartending culture into every cocktail program she has contributed to, from the Michelin-starred GreenRiver and its companion lounge, The Annex, to Oriole, a two-Michelin-starred tasting menu restaurant in Chicago. She then opened her own bar, the acclaimed Kumiko, an intimate Japanese drinking experience in Chicago, followed by the omakasé counter Kikk , which earned a Michelin star. She lives in Chicago with her husband, fellow bartender Sammy Faze, in a household of plants.
 
Emma Janzen is a journalist, editor, and photographer specializing in all things drinks and design. Her first book, Mezcal: The History, Craft & Cocktails of the World s Ultimate Artisanal Spirit, was nominated for a James Beard Award. She lives in Chicago with her husband and two tuxedo cats.