The Way of the Cocktail
Japanese Traditions, Techniques, and Recipes
(Sprache: Englisch)
JAMES BEARD AWARD WINNER A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of Kumiko
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair,...
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair,...
Jetzt vorbestellen
versandkostenfrei
Buch (Gebunden)
29.55 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
Produktdetails
Produktinformationen zu „The Way of the Cocktail “
Klappentext zu „The Way of the Cocktail “
JAMES BEARD AWARD WINNER A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of KumikoONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Food52, Wired A love letter to the art of preparing a drink. Vanity Fair
With its studious devotion to tradition, craftsmanship, and hospitality, Japanese cocktail culture is an art form treated with reverence. In this essential guide, Japanese American bartender Julia Momosé of Kumiko and Kikk in Chicago takes us on a journey into this realm. She educates and inspires while breaking down master techniques and delving into the soul of the culture: the traditions and philosophy, the tools and the spirits and the complex layering of these elements that makes this approach so significant.
The recipes are inspired by the twenty-four micro-seasons that define the flow of life in Japan. Enter a world where the spiced woodsy cocktail called Autumn s Jacket evokes the smoldering burn of smoking rice fields in fall, and where the Delicate Refusal tells the tale of spring s tragic beauty, with tequila blanco and a flutter of sakura petals. Perfected classics like the Manhattan and Negroni, riffs on some of Japan s most beloved cocktails like the Whisky Highball, and even alcohol-free drinks influenced by ingredients such as yuzu, matcha, and umé round out the collection.
Lese-Probe zu „The Way of the Cocktail “
Introduction and IntentionsThe spirits of the past and present commune in Kyo to. Their voices lilt together within the imposing bamboo forests of Arashiyama, fluttering through the leaves and playing percussion on bending boughs. They dance in the sunlight filtering through statuesque torii, the vermillion gates that lead to the shrine of Fushimi Inari-taisha, where wishes are implored and granted. They alight in Gion enchanting Gion, where temples tower over the city from their mountain perches, and narrow paths lead to a labyrinth of meandering cobblestone streets flanked by weathered machiya, the traditional wooden townhouses that date back to the 1600s. Every turn beckons a new adventure. It is my favorite place in Japan.
Before leaving my home to study in America, I worked mostly in this historic district, famous for its geisha culture. I preferred to walk the winding route to work, so I would take the train to the Sanjo station, one stop beyond what was necessary. As I ascended the steps to street level, the electricity of the bustling intersection greeted me with a wild breeze blowing from the nearby Kamo River. Rushing against shopping bags clutched in the hands of eager tourists, the wind added to the musical cacophony of the birds chirping loudly from the trees an invigorating welcome no matter the season.
Gion attracts people from all walks of life artisans, families, young lovers, fire dancers, and salarymen alike flock to its small bars and shops for both work and repose. Its ancient roadways wind through the grid of the old city like vines pulling against their trellis, making it easy for visitors to get lost. I let my nose guide the way, following the sultry scent of the waffle shop, the tang in the air from nukazuke (rice bran pickles) at Nishiki Market, and the caramelized tinge of roasting coffee coming from the old cafe . At night, hanging lanterns brighten the rows of stores, teahouses, and eateries that flank the cozy
... mehr
passageways. Elegant women in formal kimono usher guests through the discreet entrances and barely marked doors of kyo -ryo riya (traditional Kyo to restaurants), while thirsty crowds spill out of lively izakaya, where there will often be a waiting list to get inside for the best highballs and otsumami (snacks).
My first time in a cocktail bar was in this captivating city. Time stood still as I bore witness to a completely different side of the place I thought I knew so well. To get to the bar, my friend and I descended a moss-laden concrete staircase. We rang a doorbell and looked up into the camera. A voice crackled through the speaker. He waved and the door slid open to reveal a narrow, unadorned hallway that led to a heavy red velvet curtain. The soft lilt of a sweet jazz riff floated to our ears, intimations of another time and place; the source, a woman in a scarlet red dress poised like a goddess near the piano in the corner. To the left, dramatic lighting illuminated the long wooden bar, where a stately bartender worked quietly in a white suit jacket. The way he moved was mesmerizing. Carrying himself with an elegance I had never before envisioned, he gave every moment his full attention. It was my first time in a real cocktail bar, so every detail of the experience felt sharp and new. The ice clinking in the glass softly, the low murmur of conversation from the other guests, the sweet ripple of the piano keys it felt special to witness a secret world hidden beneath the bustling streets of Kyo to.
I didn t know what to order, so I asked for a martini. The bartender smiled and with a knowing nod began his studied ritual of mixing. He selected an exquisite, cut crystal glass and filled it with perfect shards of ice, like a slippery jigsaw puzzle, and set it aside to chill. After measuring the gin and vermouth into a weighted mixing glass, he wiped droplets off
My first time in a cocktail bar was in this captivating city. Time stood still as I bore witness to a completely different side of the place I thought I knew so well. To get to the bar, my friend and I descended a moss-laden concrete staircase. We rang a doorbell and looked up into the camera. A voice crackled through the speaker. He waved and the door slid open to reveal a narrow, unadorned hallway that led to a heavy red velvet curtain. The soft lilt of a sweet jazz riff floated to our ears, intimations of another time and place; the source, a woman in a scarlet red dress poised like a goddess near the piano in the corner. To the left, dramatic lighting illuminated the long wooden bar, where a stately bartender worked quietly in a white suit jacket. The way he moved was mesmerizing. Carrying himself with an elegance I had never before envisioned, he gave every moment his full attention. It was my first time in a real cocktail bar, so every detail of the experience felt sharp and new. The ice clinking in the glass softly, the low murmur of conversation from the other guests, the sweet ripple of the piano keys it felt special to witness a secret world hidden beneath the bustling streets of Kyo to.
I didn t know what to order, so I asked for a martini. The bartender smiled and with a knowing nod began his studied ritual of mixing. He selected an exquisite, cut crystal glass and filled it with perfect shards of ice, like a slippery jigsaw puzzle, and set it aside to chill. After measuring the gin and vermouth into a weighted mixing glass, he wiped droplets off
... weniger
Autoren-Porträt von Julia Momosé
Born and raised in Japan, Julia Momosé has infused the sensibilities of Japanese bartending culture into every cocktail program she has contributed to, from the Michelin-starred GreenRiver and its companion lounge, The Annex, to Oriole, a two-Michelin-starred tasting menu restaurant in Chicago. She then opened her own bar, the acclaimed Kumiko, an intimate Japanese drinking experience in Chicago, followed by the omakasé counter Kikk , which earned a Michelin star. She lives in Chicago with her husband, fellow bartender Sammy Faze, in a household of plants.Emma Janzen is a journalist, editor, and photographer specializing in all things drinks and design. Her first book, Mezcal: The History, Craft & Cocktails of the World s Ultimate Artisanal Spirit, was nominated for a James Beard Award. She lives in Chicago with her husband and two tuxedo cats.
Bibliographische Angaben
- Autor: Julia Momosé
- 2021, 336 Seiten, mit Abbildungen, Maße: 17 x 26 cm, Gebunden, Englisch
- Verlag: Clarkson Potter
- ISBN-10: 0593135377
- ISBN-13: 9780593135372
- Erscheinungsdatum: 14.11.2022
Sprache:
Englisch
Pressezitat
A love letter to the art of preparing a drink . . . the drinks wink from the pages like glittering jewels: the beautiful pink and green Hishimochi bitters and soda, a wisteria cocktail the color of the sky before rain, a vintage award-winning drink called Sky Diving which looks, delightfully, just how it sounds. Vanity FairMomosé provides a treasure chest overflowing with tips for mere mortal bartenders to re-create her graceful style of bartending. Chicago Tribune
A fascinating history of Japanese drink culture. Thrillist
These modern Japanese cocktails will mentally transport you across the globe. Shape
After expertly surveying the contemporary cocktail landscape of Japan and how it came to be, Julia Momosé welcomes readers behind her bar to explore the tools, techniques, and philosophy she employs to craft her groundbreaking mixed drinks. Jim Meehan, author of Meehan s Bartender Manual and The PDT Cocktail Book
Through a mix of personal history, reporting, and an impressive collection of classic and original recipes, Julia Momosé, with writing support by Emma Janzen, has synthesized the craftsmanship, the harmony, and, perhaps most important, the ethereal magnetism of the Japanese approach to cocktails. The Way of the Cocktail is itself a reflection of the Japanese way. Talia Baiocchi, founder and editor-in-chief of PUNCH
Julia Momosé s long-awaited cocktail book is the first to precisely convey why Japanese cocktail culture is so unique. With her beautiful mind, passion, and talent, Momosé gives readers a deep understanding of Japanese cocktails and will encourage and inspire Japanese bartenders as well. She reminds bartenders like ourselves of all of the special elements of our culture that we often take for granted. Takuo and Sumire Miyanohara, founders, owners, and bartenders of Bar Orchard Ginza
Kommentar zu "The Way of the Cocktail"
Schreiben Sie einen Kommentar zu "The Way of the Cocktail".
Kommentar verfassen