Amaro, Japanese Whisky, Jim Beam, Equal Parts Recipes, and books from the US Bartenders' Guild.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
So, so much whiskey.
This edition of New Booze contains a few months' worth of new product launches.
Here are some of the new spirits hitting the market over the last couple of months: lots of rye but also gin, tequila, pisco, applejack, and more.
Until last year there were only three Japanse whiskies on the US market, all of which are made by the company Suntory. In the years since, interest in these whiskies has increased and so has the number of them for sale stateside, available in a wide variety of prices and flavors. Now there are more than a dozen you can find if you look hard enough, ranging anywhere from $60 to $200 for standard bottlings and into the thousands for limited editions.
During Hawaii Cocktail Week at the bar The Manifest I attended a seminar lead by Takayuki Suzuki, in which Suzuki demonstrated several cocktails. It was terrific and I'll do my best to explain how so. I think I've observed modern Japanese bartending enough now to make a few observations about their style and philosophy: Four ingredients is a lot. They're not afraid of artificially-colored liqueurs as we are in other countries. Green and blue liqueurs are common in high-end cocktail bars Drink-making technique can reflect the philosophical goal of the cocktail, whereas in the US it's always just about what's...
In the December issue of Oakland Magazine, I have a short piece about Japanese drinking culture in Oakland. The story is centered on UmamiMart, the online and brick-and-mortar shop selling Japanese bar (and kitchen) tools. I also mention big ice (of course) at places like Prizefighter, and Japanese whisky like Yamazaki, Hibiki, and Hakushu at the traditional Ippuku and at Acme bar. The magazine is available for reading in one of those online reader formats. The link is here and the story is on page 21-22. If you like Japanese whisky and bars, here are some other blog posts I...
I have a short piece in the new issue of Caviar Affair magazine describing the influence of Japanese bartending on the rest of the world. The magazine also has lots of pricey booze recomendations, stories about port and cognac, and a few bartenders you may know. The digital version of the magazine is at this link, and my Japanese bartending story is on page 39.