• peaceoutdesign on December 31, 2021

  I love that this book has Japanese cocktail recipes that are very much their own. My only complaint being that the alcohol ingredients are very specific, by this I mean that a brand/distiller is always given rather than a type of alcohol with suggestions of which distillery would befit the recipe. For example, instead of having just Chivas regal in the recipe one could have said a blended whisky preferably Chivas Regal or....

Notes about Recipes in this book

• Salted plum shrub

  • peaceoutdesign on April 02, 2022

    The recipe called for 5 umeboshi plums but I substituted 4T. of umeboshi paste. Because I did it this way I only needed to filter in a metal mesh strainer and push any larger particles through. This is one of the sweeter shrubs that I have ever made and probably wouldn't do well on its own but it is used in the cocktail as the sweetener. This totally grew on me and it will be a staple in the bar.

• Amaretto sour

  • peaceoutdesign on April 02, 2022

    Regarding the shrub: For the 5 umeboshi plums, I substituted 15t. umeboshi paste. When doing this do not strain through cheesecloth but a more porous strainer. Regarding the cocktail: Initially, I thought that it could have used more vinegar and less sugar but the second time around I thought it was close to perfect except for a smidge too much salt but maybe that is what makes it unique.

• Azusa express

  • peaceoutdesign on December 31, 2021

    I used Cointreau instead of Combier and Laird's Apple Brandy instead of Reisetbauer apple eau-de-vie. I would like to try this with a more traditional clear brandy but the Cointreau I wouldn't change. I would add a bit of caraway to the aquavit sous vide process just to make this cocktail a bit more distinct. It was very good but very much had a margarita feel.

• Sakura julep

  • peaceoutdesign on October 02, 2022

    I didn't have the salted preserved sakura leaves so maybe if I did this might have been more impressive.

• Far East side

  • peaceoutdesign on February 03, 2024

    I made this with Nigori sake so although it was very good, it might not represent the true version. I would love to serve this at a sushi or Japanese dinner and have both versions to taste test. I did test with regular saki and found it presented better due to clarity but I still might like the Nigori sake better due to smoothness.

• A letter from the shogun

  • babyfork on February 01, 2022

    The Japanese Art of the Cocktail by Masahiro Urushido is a beautiful book with many interesting recipes. The recipe for “A Letter From the Shogun” calls for infusing Japanese whisky with strawberries and pomegranate seeds. Since I wasn’t using real whiskey I took inspiration from the flavors to come up with a low proof adaptation. Instead of strawberries I used @elguapobitters delicious Cajun Grenadine. Regular Grenadine is made with pomegranate, but El Guapo’s Cajun Grenadine is made with strawberries making it a perfect fit for this drink. Use your favorite nonalcoholic whiskey alternative. @ritualzeroproof works well in this drink. Low proof version: 1.5 oz Ritual Zero Proof Whiskey Alternative .5 oz pomegranate juice .3 oz yuzu liqueur .25 oz lime juice .25 oz El Guapo Cajun Grenadine Garnish: Japanese maple leaf Combine the ingredients in a cocktail shaker with ice. Shake until chilled and strain into a cup with a chunk or two of ice. Garnish with a Japanese maple leaf.

• Market crudités

  • peaceoutdesign on July 08, 2022

    Both dips were amazing, but I used regular soy because who has white soy?? The Red Miso mayo would be perfect with artichokes. I blanched carrots and broccoli and then chilled. The Romaine was a great addition to crudites.

• Food52

  ...Urushido continues to paint a vivid picture of his life and career. Getting to know the cocktails in this book is getting to know Urushido and all of the people he’s met on his journey so far.

  Full review

• Inside Hook

  The book not only showcases the hybrid nature of Urushido’s bar, but also the duality of the Japanese cocktail world.

  Full review

• Liquor

  ...authoritative but comes wrapped in bright hues and high spirits.

  Full review

• Forbes

  ...a deep dive into the meticulous mindset with which Urushido approaches drink-making...behind all the flash is a more impacting philosophical component that requires careful consideration.

  Full review

• Drinkhacker

  This is book is a steal at twice its asking price. Anyone even with a passing interest in Japanese cocktails and cocktail culture would do well to pick it up.

  Full review

• Publishers Weekly

  This collection will be catnip for those who like their tipples with an Asian twist, though finding one’s favorites will require some clawing.

  Full review