Japanese Art of the Cocktail

The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making. Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with fifty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography. AUTHORS: Born in Nagano, Japan and based in New York City, Masahiro Urushido is one of the most recognised and beloved unofficial "ambassadors" of Japanese bartending techniques and drinkways in the U.S. An ace bartender with more than 16 years of experience, he is Managing Partner, Head Bartender and Director of Deliciousness at Katana Kitten, a groundbreaking Japanese-American bar in New York City's West Village co-created with Cocktail Kingdom Hospitality's Greg Boehm and James Tune. Michael Anstendig is a New York-based freelance writer who has reported on the hospitality industry for media outlets such as the New York Times, The New York Observer, Time Out New York, and Nation's Restaurant News. He has reviewed more than 200 restaurants for New York Magazine's website and is a contributor to David Wondrich's Oxford Companion to Spirits and Cocktails and TalesoftheCocktail.com. Michael is a Founding Board Member of the Museum of Food & Drink (MOFAD). 80 colour photographs