June 12, 2012
By Shizuka Wakashita One day I had to run errands near a local wine shop and it suddenly occurred to me that maybe this shop has some jizake (sake produced by smaller breweries, or as with beer, “micro breweries”). If they are passionate about wines they must be for sake as well, at least to […]
June 8, 2012
Once you understand basic cocktail recipe structure (without going off on too deep a tangent, it boils down to two general categories: sours and aromatics, first outlined in detail in The Fine Art of Mixing Drinks by David Embury), you can take any classic cocktail and in the words of Mr. Embury, “roll your own.” […]
June 1, 2012
According to Aztec tradition, the eagle warriors were an elite unit of the Aztec army, considered the most brave and fearsome. They mostly comprised of the bravest noble-born men of Aztec society, but commoners who displayed notable courage on the battlefield were occasionally admitted as well. Eagle warriors were recognizable because they adorned their bodies […]
May 25, 2012
At its core, the art of mixing drinks involves the skillful ability to balance flavors. Sometimes it’s a simple task involving three ingredients that are prima facie playmates, resulting in an instant classic–the Daiquiri or Manhattan cocktails come to mind here. Other times the balancing act is more akin to the high wire variety, with […]
May 24, 2012
I want Washio’s Awamori Wasabi-wari to be world famous, so I’ve gone ahead and named it “The World Famous Awamori Wasabi-wari.” It’s been out there on the WORLD wide web for over three years now, so I think it has earned its title. I caught the making of the world famous Awamori Wasabi-wari on tape […]
May 23, 2012
A few months ago, I designed a ceramic mug shaped like a monkey’s head, for rum-based cocktails… and no, it wasn’t for selling in stores. I don’t think it would be very consumer-friendly. Yet it had a purpose — the only tiki bar in Copenhagen, Brass Monkey had approached me to design a cup for their drinks. […]
May 18, 2012
In the universe of consumer products, the spirits category is perhaps the most beset with mysticism, misinformation, and consumer ignorance. And there is no spirit more shrowded in mystery and mysticism than absinthe. Much of the modern misinformation involving spirits is perpetuated by the PR folks pushing their clients’ wares, and often helps boost sales–“ultra-premium” […]
May 17, 2012
Masako Ikegami bartends at BARShake in Tokyo. Like Mr. Tomokazu Kai, she also won the Suntory Cocktail Award, which brought her to the Bay Area as the grand prize visit. Her winning drink, the Tamayura, was originally made with Hibiki whisky, but here she substitutes it with Yamazaki, along with supporting green tea and white chocolate […]
May 11, 2012
The 100 Year Punch is a cocktail that features a couple of unique ingredients that highlight the Korean heritage of its creator, Daniel Eun (who also created the #8 cocktail). Baekseju (also spelled Bek Se Ju) or “100 Year Wine,†is a rice and corn based Korean wine flavored with ginseng and other herbs. Apparently it […]
May 10, 2012
Mr. Thad Vogler needs no introduction. He is a leading barman in the Bay Area and beyond, who opened Bar Agricole in San Francisco in 2011. Named after agricole rum (rum made with 100% raw cane sugar), Thad has put his heart, soul, personal philosophies, and many years of experience into the restaurant — which […]