Tokyo Bar

This book takes inspiration from the Japanese style of bartending to bring you a range of cocktail recipes featuring fresh fruity flavours as well as more savoury tastes like matcha, sansho, miso and sesame, along with ideas for bar snacks. In Japanese culture, bartending is regarded as an art form and much pride is taken in perfecting the craft. Drinks are mixed with precision, and the focus is on clean, well-balanced flavors. As the drinks rely on well considered combinations of ingredients rather than simply upping the alcohol content, they are perfect for anyone who prefers "quality over quantity" when it comes to their beverage. Infused with real fruits, teas and even some savory Japanese flavors to give just a hint of umami, these easy-to-sip quaffs are a breath of fresh air on the cocktail scene. Try a simply sublime Nikka Coffey Mizuwari, a zesty Yuzu Collins or a richly fruity Plum Wine Sour. A delicate Melon Shandy is the perfect relaxing tipple or make a pitcher of Mandarin Iced Green Tea on a hot day. A Sparkling Sake Sgroppino made with black sesame ice cream is a special way to indulge in this fast emerging trend.