By michael vivar
Until around a decade or two ago, Japanese drinking culture has been famous for being an overindulgent boys' club. Some might even have called it notorious.
Popular media in the country including movies, manga and television series are rife with depictions of "salarymen" trying to outdrink the boss.
The current generation of Japanese bargoers is diverse. They're also more temperate in their consumption. Finally, younger tipplers are chasing trendy craft cocktails that take inspiration from classic drinks.
Combine 1 1/2 ounces gin, 1 ounce milk, 1 teaspoon sugar and 1 teaspoon fresh lemon juice in a cocktail mixer. Shake vigorously. Pour into highball glass over ice. Top with club soda.
Combine 1 ounce scotch whisky, 1/2 ounce Benedictine and 1/2 ounce lemon juice in a cocktail mixer. Shake vigorously. Strain into a coupe glass.
Pour 1 ounce gin into a Collins glass with ice. Add 2 1/2 ounces club soda. Top with 1/2 ounce tonic water. Garnish with lime wedge.
Muddle a handful of mint in a highball glass. Add ice. Pour 2 ounces sochu. Add 4 ounces club soda. Gently stir in 1/2 ounce lemon juice. Garnish with lemon and mint.
Combine 1 1/2 ounces plum wine, 1 1/2 ounces vermouth, 2 dashes Angostura bitters and 2 dashes orange bitters into an ice-filled cocktail mixer. Stir for 10 seconds. Strain in to a coupe glass. Garnish with orange twist.
In a teacup, combine 1 ounce Campari, 3/4 ounce sake, 1/4 ounce honey, 1/4 ounce lemon juice and 1 teaspoon kummel. Stir in 3 to 4 ounces of hot water depending on preferred strength. Garnish with lemon twist.
Combine 2 ounces aged Japanese single malt whisky, 1 ounce Kuromitsu and 3/4 ounce yuzu juice (can be substituted with dark molasses) in a cocktail mixer. Shake vigorously. Strain into a coupe glass.
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