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They were designed to be quick-drying
or sake that doesn't pass through charcoal filtration
Japan by Bungyo Meijyo
not just drinking it
Her works can be seen in a wide range of media including drawing
The Way of the Cocktail by Julia Momose black sugar shochu They were designed to beJulia Momose, Chicago's very own dynamo bartender extraordinaire of Kumiko, brings us a considered and thorough exploration of Japanese cocktail culture in her book, The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes. Throughout the three sections of this comprehensive, 336 page volume, Julia lends insights into Japanese hospitality traditions and craftsmanship through the lens of cocktail making. You'll find recipes laid out by
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