Japanese Cocktail Techniques and Johnnie Walker Double Black

Yuri Kato, in conjunction with Suntory, will soon release the new book Japanese Cocktails, a look at the country’s cocktail culture. Illustrated with vibrant photos and recipes featuring shichimi togarashi spice, umeboshi, yuzu fruit and kabosu juice, the book includes chapters devoted to sake, shochu and Japanese whisky. Teamed with tasty tidbits — including tips on finding key ingredients and sidebars that cover topics ranging from cherry blossom season to the Tokyo Dome and Japanese gardens — the guide offers a glimpse into contemporary Japanese culture.

Japanese Cocktails by Yuri Kato

Cocktail Kingdom announces a two-day event called Japanese Cocktail Technique, focused  on the Japanese way of bartending. Kazuo Uyeda, Japan’s most famous bartender, will preside over the event on May 3-4 at the Hiro Ballroom in New York City. This will be Uyeda’s first appearance in New York, and it coincides with the release of the first English translation of his influential book Cocktail Technique. Tickets will be available shortly at CocktailKingdom.com, and the price includes admission to both days of the event, a cobbler shaker that Uyeda uses at his own bar, lunch, cocktails during the event, admittance for two to an after-party on Day 2 and other special gifts.

Diageo is releasing in duty-free Johnnie Walker Double Black, which takes Black Label as a base, adding heavily peated malts and aging in deeply charred oak casks. It will be more expensive than Black Label and will come complete with smoky-gray colored packaging in the iconic Johnnie Walker style. Double Black will be rolled out later this month at some duty-free airport shops, so travelers, keep your eyes peeled.

Suggested Articles

As the year draws to a close it's time to start thinking about what investments you want to make in 2020.

Attorney John S. Berry, Jr. explains why operators should hire veterans, what to ask in interviews, and how staff should interact with veterans.

Bars and restaurants are becoming a more integral part of the hotel guest experience, serving the changing desires of tourists and locals alike.