The World of Japanese Cocktails

[@jswp5]

One of my favorite series is a Japanese manga called “Bartender.” It’s a sappy and cheesy drama where the main character always makes some kind of drink to resolve the conflict of the week. Such a fun read, and it really teaches you a lot about Japanese bartending and how it differs from other regions. Highly recommend it to everyone here

[@nihalanand2690]

That manga is what got me interested in cocktails to begin with, and why I clicked on this video on my recommended!

[@Dreadlock1227]

Thanks for the recommendation, I’m gonna check it out! I’ve never really gotten into anime or manga, but I’ve been wanting to check it out, so that sounds like a great place to start!

[@ducminhduong9873]

Also serves as a great primer to Japanese culture and philosophy. Very poignant and heartwarming, when people don't know where to approach manga as an adult medium, I tend to point them Bartender's way. Gorgeously illustrated, and the drinks are realistic and intriguing, perfect for the average liquor dilettante.

[@MShak3]

I always shout out "Bartender" to my new bartenders and barbacks. I would always suggest it in the bartending livestreams I moderated for @BartendingPro. If you can find the Blu-Ray get it. I picked it up last year.

[@tobormax]

I remember watching the anime adaptation years ago. It is actually what got me interested in cocktails to begin with. I'm not even a big drinker or anything, but there is something so simple, yet magical, about watching someone build a cocktail.

[@DanForbesAgain]

"Japanese cocktails are all about precision of movement." Violently shakes the gimlet all over the counter 🤣

[@iluvtorace4786]

Clearly that must have been part of the precision technique or he never would have done that.

[@stevwillz311]

That's the crazy thing. For being so artful and measured, the country's cocktail culture is stuck on the cobbler shaker which requires all of that sloppy shaking to empty fully into the glass.

[@chickrepelant]

@@stevwillz311 Bananas, Right?

[@Vanka473]

the 2 and a half bar spoons vs 2 of simple syrup in that gimlet recipe really got me. My thoughts were on that qoute the whole time. lol

[@mathj]

​@@Vanka473 same! watched it a couple of times and came to the conclusion that it was at least 3 bsp. ^^

[@JC-wv7om]

If anyone wants a deeper dive into Japanese cocktails & cocktail culture, Julia Momosé (of Kumiko in Chicago) wrote a beautiful book, "The Way of the Cocktail." Easily one of the very best English language books on the subject.

[@roberthaleygriffinbaker4158]

Yeah she’s dope 👍🏿

[@sixoffcenter80]

How does this one compare to The Japanese Art Of The Cocktail? I've been trying to grow my collection of cocktail books, but I have a limited shelf space, and a lot more books I have my eye on so I may only buy one book on Japanese cocktails. These two books seem to be a main one's. Have any thoughts on the differences?

[@kfree21]

Yep and if you can go to Kumiko, you'll see such precision and thoughtfulness in all of her drinks, all the way to her spiritfree drinks, absolutely stunning experience for drinking and for food. Highly recommend!

[@rotgutad]

Just went to Kumiko. Never been to a restaurant with such intentionality I’m a big fan. Amazing cocktails and she’ll sign her book of you buy it on the spot!

[@jordanlincoln2649]

I had the privilege to be served by her and hang out once or twice when she was still in Baltimore. Absolutely next level.

[@giuliotosi270]

Good idea! I think the green cherry cocktail is not called "yukoguni" but YUKIGUNI, (雪国, "snow country"). It is the title of the most famous novel by Kawabata Yasunari, the first Japanese to receive the Nobel Prize in Literature.

[@TheEducatedBarfly]

Thanks for the clarification :)

[@justinfl83]

That is actually a very cool fact.

[@rubenvanvessem7221]

Such a beautiful novel, everybody who likes the cocktail should read it! (And people who love the novel should drink it)

[@japanhouse1]

As a long term resident of Japan I’d be happy to have Leandro slam the ice around and bang the spoon whilst talking and laughing. The dedication to technique is wonderful but you always lose something when you go to an extreme.

[@lewismaclean8849]

Interesting. Would love to see more cocktails from around the world. Canadian, Japanese, and African, and South American would be awesome to see from you.

[@ozymandias3456]

Canadian cocktails are defined by trying to mix two, maybe three ingredients to achieve a flavour that reminds you of some weird candy

[@lewismaclean8849]

@@ozymandias3456 Seeing that I'm Canadian, a good portion of the drinks from here that I've tried don't taste like candy at all.Sorry good sir, but I have no idea where you got this idea from.

[@What1drink]

@@lewismaclean8849 then you are lost

[@lewismaclean8849]

@@What1drink Fair enough.

[@elk3407]

@@ozymandias3456 What candy is a paralyzer supposed to taste like, cuz last I checked it just tastes like Film Noir themed depression

[@AccursedSlug]

You set a new standard for the channel with this video, good job!

[@simonstark9000]

"Because that's how I learn." Not everyone has the confidence and humility to admit it. Thank you. And I guess now I'll have to try that last cocktail. You didn't say but I'm guessing going premium on the balsamic vinegar makes a difference.

[@TheEducatedBarfly]

Thanks for the kind words. More premium balsamic is a must

[@dawesome873]

Just came back from spending the last few years working and traveling through Japan, I loved going to and finding the best speakeasy type places around. I’ve never had more balanced and complex creations. Love this little series

[@thunbergmartin]

Great episode! I really enjoy the contextualisation of making themed episodes. For example the gimlet highball is a really simple drink, but just knowing and seeing it in the context of the other drinks paints a picture of japanese drinking culture; so the gimlet, although simple, becomes so much mor interesting. Cheers! Have a great weekend people :)

[@ros8428]

please note: the 4th cocktail "Yukoguni" is actually "Yukiguni"(雪国、ゆきぐに), means snow country.

[@TheEducatedBarfly]

Yes thank you. My mistake :)

[@SupermarketZombies]

This should become a series to be honest. There's so much to go into with Japanese cocktails.

[@hookybrickshooky9529]

It's great to get to know a bit more about Japanese cocktails! Thank you!

[@taeetheproducer5349]

Great job man! I'm a fellow bartender, and I admire your courage and detail on each drink!! Keep going and make more videos like this!

[@lovefolster9465]

I really enjoyed the little stories about the cocktails, it makes the whole thing feel more human!

[@ctwiggs]

Love the simplicity of these cocktails.

[@marcelfil]

what about the last one

[@ctwiggs]

@@marcelfil still simple, even though it will take a while to put together.

[@MikaelEriksen]

Love your tips and videos. I have one tip to give in exchange, however. At 10:27 you used a dry coffee filter. You should always pour water through it before using it. It reduces paper flavours coming through from the filter. 😊

[@chrisismail]

Apparently it doesn't according to the owner of the aeropress. I still wet my filters too.

[@MikaelEriksen]

@@chrisismail Easy to test by pouring clean water through and testing the first and second pour separately. I will admit that I have never actually tried doing that 😅 Edit: Just tested it and the difference was pretty clear. Filled a glass through a dry filter with just about the same amount as in the video. I then rinsed the filter thoroughly under the tap before pouring a the same amount through the wet filter. Unsure if there was a visual difference, but the first one had a clear taste whereas the second did not. Try for yourselves.

[@brockbell2100]

@@chrisismailthis is mostly true for the aeropress due to the paper filter’s small size which imparts a practically unnoticeable paper taste to coffee. however, for any other paper-using pour over method (v60, chemex, etc.), the significantly larger amount of paper will leave a very noticeable and unpleasant taste in your cup.

[@chrisismail]

@@brockbell2100 I've never used v60, just aero press, but I was agreeing that u wet the paper as I said do it, it's hard to porter sarcasm over the internet.

[@kfree21]

I also recommend, if you're super interested in Japanese whisky and a bit on their drinking culture, to pick up the book Whisky Rising. Some great historical information about the major distilleries of whisky in japan and where it all started, more info than you may ever need really. It also has some of the ways they drink whisky, from the highball in many iterations and styles and then a few famous bartenders in Japan with some cocktails from their respected bars (some easier to pull off than others mind you)

[@laszlo161]

Watching the video, I realized I have all the ingredients for the Yukoguni Cocktail at home. Just made it and it's really good, although I have to get myself some better vodka.

[@gustaflembre4191]

Wow! That dot line preperation was intriguing

[@Sereik]

Really love your tasting descriptions of the drinks and it seems like you're genuinely having fun making them. Great video!

[@TheEducatedBarfly]

Who wouldn’t be having fun? 😂

[@Mapletime]

This is such a well organized and presented video, you provide a great amount of info without it being overbearing. Definitely will be trying some of these.

[@27dcx]

I imagine that the dot line could be crazy different depending on types of coffee and balsamic used. Would be really fun to experiment with different combos.

[@cfhollister8766]

Great video!... exactly the kind that I like. Very informative and opens a new door on my cocktail journey.

[@natasha5306]

Keiichi Iyama who invented the Yukiguni cocktail passed away in 2021. There's a documentary about him, apparently.

[@ThomasLeo]

I like to measure out the shot into a highball glass and put it into the freezer ahead of time. Then when ice cold I carefully pour in the tonic water, then even more carefully lower the ice cubes into the highball. This will result in more carbonation which I think is super important in highballs. This also might sound crazy but I think highballs are better with Wild Turkey 101 and a tiny spritz of lemon, than with Japanese Whiskey.

[@tomexistsonline]

I can definitely see some Gimlet Highballs being made over the Christmas period ... AND I just found a bottle of Toki at the back of the cupboard which I 100% forgot I had!

[@msmeraglia]

very unique drinks. Thanks for sharing!

[@boozeontherocks]

Leandro these look great, Thank you for these!!

[@MusicToMyEar1005]

Hello from Tokyo, Japan!! I will try to find and visit the bar you recommend! Thank you!!

[@fibonaccilambic2145]

Wild this episode just came out. Got Cocktail Techniques by Kazuo Uyeda and The Art of The Japanese Cocktail by Masahiro Urushido in the mail yesterday.

[@davidcomtedeherstal]

The last one reminds me of a salad sauce we have in France.

[@TobyTheTroll]

Love this channel so much!

[@Kadaj0666]

Great video, really interesting ! Thanks for it !

[@jhcarrothers]

Thank you for this!

[@arthurcurry4335]

Amazing content! Exactly what I'm after from a cocktail channel, well done

[@jeffhokit5046]

Great episode. I’ll try all of them.

[@als.2983]

Every country has it's own unique cocktails it can share with the world. Thanks for sharing some of your Japanese favorites. Otsukaresama.

[@stachipopp]

Love that you used Ki No Bi gin.

[@zagraniczniak4120]

Nicely done

[@MrMoney331]

2:15 Strain the excess water......right onto my kitchen floor 🤣

[@Vladimir_Lemon]

I was not ready for that last cocktail! Sounds very gastro; I gotta try it now.

[@michaelmoorehouse8440]

This is my favorite episode. I'm not a weeb I swear.

[@chickrepelant]

ZAAAAAAAANNNKOOOOOUKUUUUUU......

[@patricktisdel2770]

I had a few questions! * What is a "green cherry"? I see some candied green cherries on Amazon, and I found a jar of maraschino green cherries, which look pretty fresh. Is it the latter? * How much soda water are you topping off the gimlet with? 2-3 oz? Trying to gauge how much to add with a different container. * Speaking of... Where did you find your rounded-bottom old fashioned glass? * Do you have a recommended brand for Umeshu?

[@ssatva]

Search for the green cherry as "green maraschino cherries" and you'll get the right thing--it's just a different colorization. The rest I can't answer to, but if you find the oz of a typical highball glass, and then subtract the oz of the combined ingredients, you might be able to figure the soda amount out that way.

[@Thejugglingbum]

I really enjoyed this video! I work in a famous Japanese restaurant here in the states and I’ll be taking a month long trip back to Japan in March and I am planning on hitting Japanese cocktail bars and coming back with lots of ideas for our cocktail list. You mentioned you have not yet been to Japan. Do you have a wishlist of cocktail bars you would like to visit over there?

[@aginsfbayarea7350]

Bar High Five in Ginza is my favorite. Ueno-san is a rockstar as is his protege Kaori.

[@FunkyFyreMunky]

Not sure if it's still any good, haven't been since 2015, but there is a small-chain cocktail bar dotted around Japan called "Bar Moon Walk" that do 200 yen cocktails. They're scaled back in size (about 1/3 less than you would usually expect), but they have a ridiculous number of cocktails and 200 yen is dirt cheap. A decent place to sit and try a wide variety.

[@jonathanhassell818]

That Dot Line cocktail sounds WILD, but so interesting.

[@TheEducatedBarfly]

It IS wild and also interesting :)

[@DaigurenXHyourinmaru]

I was wondering where this video would go. Living in Japan, cocktail ingredients can be a challenge to get (St. Germain is very pricey) and cocktail culture isn't that big (the country is more than just Tokyo), but I've noticed menus starting to grow. The highballs aside, you would not find the other three drinks outside of a cocktail bar for sure. Gimlet highball is probably on menus as gin highball, but I can't be certain as I don't care for gin to check they're the same thing.

[@philgringo2438]

Hello, shame not to have create a Shochu cocktail. There is a very interesting lychee flavor. Well done 🍸

[@TheBourbonWrench]

This might be a silly question, but are the times for shaking THAT important? I'm curious because i see some things to be shaken for 10 seconds, some for 30 seconds, and it made me wonder how important it is to follow those times. Curious if theres something specific you're looking for, some science that needs to be achieved, or if it's a simple recommendation.

[@JemmC89]

Depends on what you're shaking. For egg whites you want to whip them longer for that soft meringue texture.

[@kalenberreman8252]

Nothing beats a good Japanese highball.

[@jasonsullivan7296]

Great job !

[@michaelbutler1619]

The dot line is by far the weirdest cocktail I've ever made. It was fantastic, though. It tasted like it was made with rye whiskey, which is bizarre because there wasn't even a drop of whiskey in it.

[@Thekidfromcalifornia2.0]

I love a underdog story 😊

[@Blessourdonuts]

Hey Leandro, quite late to the party, would you be so kind and tell me how many ounces go into your smaller coupette glasses? Thanks :)

[@dougshandle]

Great line-up. Can we try French cocktails next please?

[@williamvalvo3110]

I enjoyed this video but as someone who does not know much about Japanese cocktails, I did not really understand what makes these uniquely Japanese (besides country of origin) or rather what it is about the preparation that is so different from the other drinks you make on your channel. Based on the intro I thought there would be a more clear difference.

[@DaigurenXHyourinmaru]

I'll help as someone who lives in Japan. The highball is very very common. You can get a range of high balls at karaoke and many restaurants. They aren't even listed under cocktails on menus, "Highball" is its own category. The umeshu used in the last cocktail is also a very Japanese alcohol. Though Korea makes something similar. People, myself included make their own at home. It's generally quite sweet. The non highball drinks here otherwise just have history/origins in Japan. You will not find them easily, only in cocktail bars in major cities. Honestly, accessing things like St. Germain in Japan is very expensive.

[@JC-wv7om]

I'd suggest finding a copy of Julia Momose's "The Way of the Cocktail". She's the brains behind Chicago's Kumiko, a fantastic Japanese inspired bar. The book is a great intro to Japanese cocktails and cocktail culture, and is beautifully designed.

[@admiralstiffplank]

Bar Times' channel is where it's at

[@MrPatwag]

I always used Toki for Highballs, never knew it was made for it though!

[@elserratos3044]

Unless you mised a step in 4:17 you did not emulsified the egg white, you just shaked it, best case scenario it was a denaturation, other than that, good video!

[@jakeouvina9543]

Nice content!

[@AnakinNeuwalker]

You said the Dot Line reminded to the Negroni ristretto - what is that, Couldn‘t find it omline. Thanks!

[@reallifetony]

Super dope bro. Much love! Hai bo ru 4 lyfe

[@cabocarpaccio3433]

Have you read the manga "bartender"? If not, i really reccomend it, explain a lot of what is japanese mixology

[@צלילכשר]

Amazing video.. thats alot of balsamic

[@g0mikese]

Damnit Leandro.... I have to many bottles in my bar as it is... now I need some new ones to make these.... 😊

[@SeanofAllTrades]

Highly suggest rinsing a paper coffee filter before use or else you get a little bit of papery taste.

[@ironic345]

I wish this video had Japanese subtitles for my girlfriend and me can watch together 😊

[@neonickel5]

Hey Leandro, great episode! Quick question: I've often read that a dash is 6-8 drops of liquid, but you said that you used 20 drops here. What should actually be the standard? I have many bitters that use dropper bottles, and would like my drinks to be accurate. Thanks!

[@TheEducatedBarfly]

Depends on what you standardize as the size of a dash. I should do a litttle short on this

[@neonickel5]

@@TheEducatedBarfly a short on this would be awesome. I'd love to understand when it'd change and how to recreate a recipe when they don't specify the exact number of drops.

[@TheEducatedBarfly]

A short on dashes vs DASHES vs drops is long overdue

[@MarcosSerna]

Cool

[@bidoro_12]

Looking good man. But I miss the hangover version of you on your earlier videos

[@TheEducatedBarfly]

Ah well I didn’t fake that and I ain’t gonna start 😂

[@TorkildKahrs]

OMG I have the same advent calendar 😂

[@TheEducatedBarfly]

We’re tasting all the aquavit on the second channel! You should follow along!

[@TorkildKahrs]

@@TheEducatedBarfly Fun! Will do

[@daniel_dumile]

Can you guys do the "Brass Rail" cocktail? An good one for a short

[@Rynopb]

live and work in japan. Cocktails in Japan range from tradtional white suite and bowtie, to crazy avant garde mixology. The bartending in Japan is different. Balance, perfection, and delicate flavors take the forefront. Volume, speed, and explosive flavors take a backseat. I prefer Japanese bartending, but they are not as open to experimenting and straying from traditional bartending usually.

[@samanthanix3712]

Can we get a Guide to Garnishes???

[@TheEducatedBarfly]

Yep

[@CubeBizz]

Isn't the Gimlet Highball basically a Tom Collins?

[@andrewsmall305]

Wonderful video, thanks so much for taking us behind the scenes of the Japanese cocktail world !!!

[@chickrepelant]

8:20 did we bail on the Japanese Jigger?

[@rand-san2095]

I feel like that is way too little soda water for that Japanese highball. The ratio is typical 3:1 Water to Whiskey. Also, garnishing with lemon peel / slice is common.

[@riedethunley8046]

Can you send a link to the overalls?

[@angrycupcke47]

I wonder if there is any relation between the kamikaze and the yokuguni.

[@PKFlashBeta]

Cocktail Cocktail, Japan

[@FunctionallyLiteratePerson]

I really want to learn more abt cocktails in HK, Taiwan, and China. If I remember correctly, there are influences from both "western" cocktails as well as Japanese, but honestly I don't know too much about the subject.

[@Jockustoe]

Barspoon that soda water into your highball as to not distuyrbe bubbles too much when pouring.

[@cjlafleur7585]

Oh gosh as a major coffee nerd it hurts to see someone use a coffee filter that has not been pre-wet.

[@TheEducatedBarfly]

Feel the pain!!!! 😂

[@Ninj_SRG]

What’s the difference between too much dilution vs lengthening the flavor profile

[@TheEducatedBarfly]

You’ll know if you added to much dilution because your cocktail will taste watery. Lengthening is adding a controlled amount of dilution to lengthen the flavor profile of a spirit. Your highball should taste still quite strong. Notice that because of the volume displaced by the ice i only added like 2oz of soda water.

[@docholliday4546]

I don't believe for a min only one other person, who happens to be his assistant, has mastered the hard shake.. the Japanese have a tendency to act as thou, they are the only one that can do anything...

[@davids.5837]

Sorry, but working bartender here, whats the benefit of cooling your glassware by stirring ice instead of having it in a freezer beforehand??????? Particularly since the first step of concocting the highball seems to be concerned with cooling down the glass?

[@TheEducatedBarfly]

It’s performative style, not really done for practicality. The Japanese are really about curating an experience

[@devynraydi1563]

Check out the Staybar channel on KZbin. Barman Daigoro is an absolute craftsman in his preparation!

[@typerightseesight]

why do all mixed drinks scream. im a tobacco virgin. lol. and im so excited.

[@romanchaikovskyi2537]

1 dash is 20 drops? Woooot

[@snefansson]

Nice video! Really nice filming and editing.... just a ehrm.. couple of pointers from someone who's worked with cocktails for quite some time. Measuring in barspoons is just... bad. They differ a LOT in size over brands and it's real hard to not be sloppy. Just go with a barspoon being around 5ml and adjust from there. Recipe calls for 2 barspoons? Measure 10ml. Easy. Thinking of mastering the "hard shake"? Spend your time doing other things. What you're doing when shaking is slamming the ice into the drink inside the shaker. There is no magic here. Or rather it's a magic trick to woo customers. If you want as cold of a drink as possible. Keep the ice and glass in the freezer until you need to use it. Takes away the entire step of stirring the ice in the glass, and the ice will preserve it's energy to cool down the drink instead of chilling the glass. And then just a small note on the last cocktail because a lot of people know very little about sherry. The sherry he uses(he says but doesn't write this) is called Pedro Ximinez and is VERY different from a "regular" sherry. It's sweet and rich where a lot of others are dry and crisp. That was my little rant there, sorry about that. Again, nice video!

[@TheEducatedBarfly]

Hey thanks for reaching out. I 100% call out the sherry variety in the video but didn’t realize the editor wrote simply “sherry” in the caption. Ah well the mistakes you find after the fact! 😂 totally with you on keeping the ice in the freezer, especially useful for beginners but honestly not so feasible in most professional situations depending on what kind of bar you work in. Gotta say though you’re totally wrong about bar spoons. The standard measure for “one bar spoon” is 5ml and there are bar spoons made that are this exact volume you just have to understand which ones they are. The point of mentioning the hard shake was well that you won’t be able to do it. That was his style of shake and everyone has their own style so better to develop that but thought it was a fun tidbit of info that there’s a guy who the creator did say mastered his style. The bar industry fetishizes Japanese style for some reason. It’s a nice style that’s why i made the video.

[@eeropehkonen2370]

After 7 cocktails i might not trust your judgement on these ;D

[@havyn88]

Kind of disappointed they missed THAT cocktail.

[@thechosenfundead6626]

That cocktail?

[@havyn88]

@@thechosenfundead6626 yes THAT japanese cocktail.

[@thechosenfundead6626]

@@havyn88 I don't know what it is

[@damascusraven]

My man is 20% head lmao.

[@j.p.thearmoredchef]

Emulsifying means to mix two non-mixable ingredients (liquids) together. What you were doing was “denaturing” the egg white. You and most bartenders constantly misuse the word. Hollandaise is an emulsification. Vinaigrette is a temporary emulsification. Mayonnaise is an emulsification. You just whipped an egg white. 😊

[@TheEducatedBarfly]

When you beat an egg white, you incorporate air into the water contained in the egg white, thus making an emulsion.

[@JimboCKW]

@@TheEducatedBarfly emulsion only applies to combining liquids though

[@j.p.thearmoredchef]

@@TheEducatedBarfly air is not an ingredient. Whipped cream is not an emulsification either. I’m just helping you be the one KZbin bartender that uses the appropriate terms. I know them from culinary school. It’s what one of my degrees is in. But. You do you bro. Not hating. Just trying to help.

[@TheEducatedBarfly]

I appreciate that you’re trying to help and you’re not trolling but you are in fact wrong. Whipping egg whites is an emulsion. An emulsification is a fine dispersion of droplets of one liquid that isn’t miscible in another, an egg by itself already has non-miscible components in it. And in physics terms: guess what? air is a fluid anyway.

[@j.p.thearmoredchef]

@@TheEducatedBarfly yes sir, air is a fluid. It is not a liquid. And the air doesn’t combine. It creates space. So kindly you’re wrong about that. But I was trying to be helpful. Honestly my comment was mostly to add to the KZbin algorithm for you. I don’t know if each reply helps or if it’s on by original comment. Hopefully this has been at least helpful tithing to the KZbin gods 😂.

[@Superhero_07]

Your recipes should be included to KHAL, only one cooking-focused social media website in the world. You will be delighted by the response, I can assure you of that.

[@larsfinlay7325]

A Scanner Barfly.

[@thananardprapurtdee3657]

Gimlet Highball = Gin Rickey :P

[@TheEducatedBarfly]

Nah Rickey’a don’t have any sugar that’s kinda the whole point of them

[@Eflatmajor7sharp11]

The Dot Line sounds like an overwrought production out of some 2018 Portland hipster bar. It tries to hard.

[@AnthonyCalabro]

Toki literally already tastes like water