The Way of the Cocktail by Julia Momose black sugar shochu not just drinking it

not just drinking it

or sake that doesn't pass through charcoal filtration

Here's our recipe for a Rusty Nail cocktail variation

This genshu (undiluted) barley shochu was developed by Iichiko to showcase their shochu’s versatility and to promote creative shochu cocktails

and keeping hot drinks hot for longer

The Way of the Cocktail by Julia Momose black sugar shochu not just drinking itJulia Momose, Chicago's very own dynamo bartender extraordinaire of Kumiko, brings us a considered and thorough exploration of Japanese cocktail culture in her book, The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes. Throughout the three sections of this comprehensive, 336 page volume, Julia lends insights into Japanese hospitality traditions and craftsmanship through the lens of cocktail making. You'll find recipes laid out by