Southampton - From the use of large spherical ice to oversized drink garnishes, Japan's influence has moved beyond sushi to America's growing cocktail culture, and on March 20, Americans will be invited to take a taste of the east to their home bar with the release of "Japanese Cocktails," a colorful and insightful book that explores Japan's rich cocktail culture and signature spirits.

Written by Spirits Expert Yuri Kato and Suntory, "Japanese Cocktails" features a collection of more than 60 Japanese cocktail recipes. Filled with rare and exotic combinations the book showcases Japan's traditions and tastes through an array of refreshing recipes, vibrant photography and alluring tales.

Reviewing the book, I decided to visit my favorite local Japanese restaurant and sushi bar. Since sake refers to generally all alcohol in Japan, I asked the bartender to pour me the best they had - which was delicious, and which he described as a ginjoshu sake, that is not usually mixed with any other cocktail.

When I mentioned some of the recipes in this beautifully illustrated book, Yatori was thrilled to discuss many of the beverages that are referenced. I brought along the recipe for the Melon Cream Soda, which we decided to try - which was delicious - although probably not the best choice to accompany sushi.

The recipes, background and historical facts are fun and interesting, and if you enjoy Japanese cuisine - you'll enjoy these tasty cocktails to complement your meal,or just as a relaxing cocktail.

Tokyo Sidecar.

Some Highlights Include:

 • Chapters devoted to history and production of sake, shochu and Suntory whisky
 • Easy to make cocktails featuring specialty ingredients including shichimi togarashi spice, umeboshi, yuzu fruit and kabosu juice
 • Interesting sidebars on finding rare ingredients, seasonal drinking traditions and Suntory's famous "13-½" stir process.
 • Food recipes made with Japanese delicacies such as salmon eggs and scallops
 • Cocktails for all seasons - Ancient cold remedies, Summer ice cream cocktails and warm winter sippers
 • Sidebars with travel tips ranging from the best beach towns to Tokyo's fashion district.

The recipes do represent a clear departure from classic American cocktails. In addition to unique ingredients, Japanese bartenders often use age-old mixing methods to create cocktails that many Americans might find unconventional.

Authentic recipes in chapters devoted to sake, shochu and Suntory's Japanese whiskys allow at-home mixologists to re-create such favorites as Saké Eggnog or the Shiso Ume Mojito. Yuri's own original creations are crafted in keeping with the spirit of Japanese cocktail culture and infused with other ingredients such as vodka, rum and tequila. New concoctions range from the Yuzu Bath and Melon Cream Soda, made with premium Midori melon liqueur, to the Bloody Mari-Chan and the Red Eye, made with Japanese beer.

"It is a privilege to share my love of Japanese culture and spirits with others," says Yuri. "Japanese Cocktails" has been a wonderful experience and I hope that all connoisseurs of fine food and drink will find much to enjoy between its covers."

Melon Cream Soda.

Yuri Kato is a beverage alcohol consultant and has been a publisher of CocktailTimes.com for more than a decade. She frequently visits distilleries and judges cocktail competitions around the world. Yuri inherited her passion for the culinary arts from her mother and uncle, both chefs, who taught her about Japanese cuisine and spirits. Yuri was born in Yokohama, Japan and now lives in New York City and Denver.

Suntory Ltd., founded in 1899, was the first company to introduce Western-style spirits to Japan, exporting a wide range of authentic Japanese whiskies and liquors to 35 countries, including the United States. Made with exceptional quality ingredients, these include Midori Melon Liqueur, Yamazaki Single Malt Whisky, Hibiki 12 Year Old Blended Whisky, Zen Green Tea Liqueur and Kuromaru Shochu, Japan's traditional distilled spirit. With its head office in Osaka, Suntory Group comprises 170 companies operating in 17 countries.

A Few Recipes To Enjoy

Tokyo Sidecar
 • 2 oz. (60 ml) Yamazaki 12 Year Old
 • 1 oz. (30 ml) Triple Sec
 • ¼ tsp. Yuzu Juice

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and serve.

Black Ship
 • 1 ½ oz. (45 ml) Hibiki 12 Year Old
 • 1 oz. (30 ml) Pomegranate Juice
 • ¼ oz. (7 ml) Port
 • 1 tsp. (5 ml) Lemon Juice
 • Lemon peel for garnish

Mix all ingredients except lemon peel in a cocktail shaker with ice. Strain into a chilled martini glass, garnish with lemon peel and serve.

Melon Cream Soda
 • 1 oz. (30 ml) Midori Melon Liqueur
 • 1 ½ oz. (45 ml) Citrus- flavored Vodka
 • 3 oz. (90 ml) Club Soda
 • 1 Scoop Vanilla Ice Cream
 • Melon slice for Garnish

Mix all liquid in a cocktail shaker with ice. Pour into a tall glass. Top with vanilla ice cream. Garnish with melon slice.

For more information go to www.chroniclebooks.com.