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As a bartender in Japan, I’ve noticed a few things about whisky culture here. For instance, you never see whisky stored in the freezer. When someone orders a mizuwari, they get whisky mixed with water. If they order a sodawari, highball, or tansanwari, they get whisky with soda. These drinks were likely popularized by Suntory, possibly because Kaku whisky is inexpensive and its taste is often masked by the soda. Interestingly, a 1:4 whisky-to-mixer ratio is considered too strong for many Japanese people, who tend to dilute their drinks significantly. Most Japanese prefer beverages with low alcohol content and can spend an hour sipping a single cocktail. Cocktail bars here are typically frequented by a small group of enthusiasts and foreigners. That’s about it! If you have any questions, feel free to ask. Almost forgot cheers is kanpai

I'd like to hear more about your experience. I've lived in Japan for 6 years. I really like this video. You really understand Japanese style bartending. I am opening a Japanese style bar soon in Kyoto. You gotta pour straight from the bottle, cut the shaking ice beforehand, and use a ginza hardshake if you want to be super authentic! Btw when you hand a cocktail you say the name of the cocktail and desu! Daiquiri desu! The cocktail that tests the bartender in Japan is the Gin Rickey. (Kayama-san is a weirdo 😊)

Recently took a trip to Japan and I noticed that bars tend to have an sense of professionalism to them but also the existence of izakyas where drinks are presented in a much more western way but the way they pair the drinks to the food is more reminiscent of a vineyard

I very much enjoyed this! Informative and entertaining. Thanks!🙏

Thanks for sharing. Haven't made a matcha cocktail yet, so I'll have to find some white bean paste to give this a shot (and plan to be awake for a while). Have to say, thought it was pretty funny when discussing it being an exercise in precision - and then we see footage of the dude just freepouring right out of the bottle into the tin. Haha

You are putting on quite a production, my friend. Hats off. 🤙🏾

Hi Joe, a very interesting show. You didn’t make any noticeable mention of the powder that went on top of the white bean paste. What was it and did it make any impact? Nick from York

I agree in general about the East / West bar comparision. Though I'd say that the different impressions are in part because many people's drinking interactions here are accessory to something else. You're out to dinner and also get a drink. A group goes to see a game and grabs beers while there or pregaming. In those cases it's more about efficiency. And going out specifically to drink may still place you at something like a brewery where again it's not a presentation-forward kind of establishment even when they also serve cocktails. Still I was in a nice bar recently (before dinner so still sort of pregaming, I suppose). And a Tiki bar opened in the general area recently. Which has a completely different sort of drink presentation. You might have some fun with talking about that.

That Egg Drop looks so weird lol

Loved the video, can you make a cocktail using that 51 in the back? Cheers from Brazil

Great video! I’d suggest a higher ABV whiskey, a good one if on a budget is Wild Turkey 101. I find that the 40% ones dilute too easily.

I only order my ice cubes though The New Yorker.

Loved the video, hidden gem uncovered by youtube's algorithm it seems. Cheers from Argentina, wish I could add soda water to higher shelf whisky here without being fired from the bar... Oh and make a Fernet con Coca one day, you'll be flooded with comments (goes for any national drink, really, but we really tend to go wild whenever a foreigner makes it).

I think the "bogus" method features the whiskey more with the 2:1 ratio. The method you showed is more refreshing. I like both metheds.

The people criticizing CC have no perspective. I assume they are all millennials and Gen Z'ers. In the 1960's Canadian Club was considered a very good whiskey and was extremely popular. No businessman would be embarrassed to provide or receive CC at a party or get together.

Newly subscribed “11 of you(us.)”

Forgot to mention, amongst many other things, I make my own Passionola syrup using the recipe of Leandro at TheEducatedBarfly. I make it to half measure and have made it twice. It is the biz! Nick from York

Hi Joe, this has come up and how interesting? Yes this must be powerful, but I prefer a slightly longer drink. Well done though for being creative. Nick from York

Hi Joe, I have made this to your spec today as a lunchtime drink. I changed the measures to 20ml each then split the fruit to 20/20 lemon/lime. Shook and served over fresh ice after Absynth rinse. It is indeed a complex, delicious drink, fruity and boozy. Regarding your comment to me on Rittenhouse, Maters Of Malt have it on offer at the moment. They are very keen on pricing and worth looking at, especially if you are buying “trade”. Nick from York

1.5 oz is about 45 ml, not 35 ml

Good pick on the Buffalo Trace, for the money it's a great bourbon! Really the only difference between mine and yours is I use a 1:1 demerara syrup, but I also use about a 1/4 oz. so it's probably pretty close in flavor. And a lot of times at home I'll skip the orange peel and toss in a dash of orange bitters with my angostura.

Hi, good video, I saw it first a week ago. Rittenhouse Rye is my choice, Wild Turkey 101 if using a bourbon. I do prefer using a scotch in the OF. Monkey Shoulder or Famous Grouse. Nick from York

Interesting but not for me. Nick from York

Hi, a good video, now fully noted. I like the Last Word, made it. Many times, last yesterday. Got into cocktails early 2020. Now retired almost 3 years, have 1 orb2 cocktails a day. Full bottle armoury, 2 albhabetically indexed recipe books of TH-cam recipes and books (Steve the Bartender, Shake & Strain App on my phone from same Steve, Cara Devine’s Strong, Sweet & Bitter, today ordered Jeffrey M’taler’s The Bar Book, also Steve the Barman’s Ebook). Just subscribed and will see your recipes too. Nick from York

Excellent video! I've looked all over the internet too in search of this information. I'm an American who speaks Chinese and I've personally also looked all over the Chinese internet for the same information and also came up without any conclusive information. On my channel, I make cocktails in Chinese and have received requests for tips of Mizuari and Highball, so I really wanted to make sure I found the best information. You've done fantastic work here summarizing everything! Also, I love the clip of the バーテンダー show you threw in haha

it really exists: th-cam.com/video/K3Zmkt2Q0QU/w-d-xo.html

Just found you on TH-cam. Nice video, you make Old Fashions the same way I've been doing it for years. Glad to see you were able to get Buffalo Trace in Scotland.

Very clever riff on the "Martini". I may dive a little deeper it this curious cocktail.

Nice foreplay with the double meaning comments when making the drink. 🍻

Great Upload 💥

Thanks for debunking the whole ritual thing. I ran into it a bunch of times while trying to research this drink.

I love everything about this video! The way you tied in the drinks with sci-fi, while still making really innovative cocktails. It reminds me of this great bar near me called Space Bar. Oh, and as usual, your scripting and production are so professional. I feel like I'm watching Food Network or something. I would make any of these, but the first sounds especially interesting. I love the experimentation so much! Maybe some powdered chili would come through more, but it sounds like it was really good anyway.

A class content my guy

I love mojitos in the Summer. I buy the little mint plants so I always have fresh leaves on-hand. I muddle and build the drink in a shaker tin, then strain the base liquids into my glass, to avoid the bits of leaves and smushed lime pulp and hull. Then I carefully pour in the carbonated water, to maintain the bubbles.

Sorry, Don, but there’s nothing classy about Canadian whiskey. Straight bourbon in mine, please. Seriously - I make my Old Fashion exactly the way you make yours (which I'm sure I learned from another TH-cam channel).

1:44 Oh yeah, a 17min cocktail vid wouldn't be enough for the ocean of literature about cross-cultural exchanges worldwide. In fact, Brazilian-Japanese culture created a cocktail branching from the Caipirinha that featured the national spirit Cachaça, using Sake instead and thusly calling it Sakerinha all because of the intermingling and such.

Really enjoyed this video great job fella

Number 1 brit of the year after harry potter

I agree the world is way more homoguenized. Wow i just realized this bartender is flexing 😂🎉❤

Canadian club in the 50s was probably a fine drink for a cocktail... Canadian Club in 2024 might as well just be pond water mixed with vodka

Thank you for the fun ideas.

Well done. Production and story telling are stellar. 🤙🏾

In the first version, you don't muttle the orange peel, just the fruit. In Wisconsin we use brandy and we top it off with a splash of squirt (sour) or 7 Up (sweet).

Good morning from the US. I had stumbled across your channel and you had my attention when it read Old Fashioned.. you REALLY had my attention when this is being broadcast from Scotland.. sir, have or can you get Blair Athol Scotch and if so.. besides having it " neat " ( which is my preference) what kind of cocktails can you make with it? A friend of mine visited Scotland and brought me a 75Cl bottle and I was hooked! I'm pulling my hair out trying to find that spirit here in the US.

Canadian vs Rye whiskey is a murky subject. Canadian Whiskey also is sometimes called Canadian Rye, yet by Canadian law does not have to contain any rye. Currently Canadian Club is a blended base/grain whisky giving it a very smooth flavor. Rye whiskey on the other hand is dry, sharp and spicy. They are very different. Not sure what Don would have been drinking mid century since I've never tasted CC from the 1950s. Anybody know? As for myself, I'm going to make an Old Fashioned with rye, CC and bourbon and see which is best.

Update: Just came from Japan and most highballs I got were mostly eyeballed slightly haphazardly mixed drinks to pair well with food. Still extremely delicious and refreshing but not some sort of mystical drink that requires decades of mastery in Japan haha, at least not in the everyday sense

CC was not considered "cheap" whiskey at that time, I think. The variety of whiskey available at that time was absolutely not what it is today in North America. Canadian whiskey is a blended whiskey that includes a fair bit of rye in the mash bill and is often colloquially referred to as "rye" in Canada. CC is far better than other Canadian whiskey available at the time (like Black Velvet).

Yours is perfect (save the cherry)

This video only has 69 (nice) views???

I suppose i should try it before i hate it. But muddling fruit is NOT an old fashioned. But Rye is. So im with Don there. Rye would be traditional and if another term for "old fashioned" is "without all that bs" than it should be rye