Manabu Ito | Suntory World Whiskey Ao with water | BARTENDER COCKTAIL
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- เผยแพร่เมื่อ 27 ธ.ค. 2024
- from Tokyo to bartenders around the world
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------------------------ The ultimate water mixer pursued by top bartenders.
The simplicity of this drink is what makes it a test of a bartender's creativity and skill.
The ultimate (Suntory World Whiskey Ao with water) created by Manabu Ito
For more information, please see the article in the Bar Times.
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Ingredients
*SUNTORY WORLD WHISKY Ao (room temperature) 30ml
*45ml water (room temperature)
How to make
While swirling the wine glass filled with whiskey, slowly add water. Put ice in a mixing glass, pour water and empty immediately, then pour water again and steer to make the ice contain the water. Place one ice cube in a rocks glass, transfer the water from the mixing glass, and drain well. Pour the whiskey into the mixing glass, and slowly and long-steer. Pour gently into a rocks glass and finish.
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A lot of people don't seem to get what he did. I happened to work at a classic bar that serve cocktails/ spirits in similar Japanese manners, I am sure what I am going to say below are not 100% correct, since everyone make Mizuwari (whisky and water) differently, but these are my humble interpretation, please take a look if you are interested (and if you are a bartender reading this, please correct me where I am wrong, I am still learning and I know I still have a very very long way to go):
0:17 [Step 1] Pre-mixing the whisky and water:
The purpose of this step is to slowly open up the aroma of whisky - Notice how the bartender was sniffing the glass at 0:47, he was checking the characteristic of the spirit in order to mix the right amount of water to open up its flavour a little bit without over-diluting it. He was also using wine / tulip glass which can help him better sensing the aroma.
1:36 [Step 2] Preparing the ice: Raw ice must be rinsed because -
(1) It may has unwanted flavours that built up from the freezer which could destroy the delicate spirit.
(2) Depending on how long your ice sits in the freezer, the outer layer may dilute faster than you expected which again can over-dilute the pre-mixed whisky.
(3) The ice in old-fashioned glass must be rinsed with water as close as the ice itself temperature-wise. Same logic from the former points. Also by doing this, we also make sure that the ice wont crack, which would destroy the aesthetic purpose of the finishing product.
2:47 [Step 3] Chill down + further diluting the whisky -
Finally, he poured the whisky into the pre-rinsed mixing glass, stirred to his desired state and serve on rocks.
Again - I tried my best to explain his moves but I know I am not 100% correct. Every bartender has its own way to interpret Mizuwari. Each bottle of whisky, even from the same distilleries, is slightly different in taste and smells, and it all comes down to years and years of experience with spirits.
Yes, it's just whisky and water. Some people may call it over-done, whatever you like to say about it. But even the most affordable whisky needs time to age. Hundred of thousands of unnamed heroes grew the malts and grains, built the barrels from the oak trees, sampling the barrel each and every year just to make sure the Johnnie Walker in your hand is perfect.
We bar workers also show our appreciation to the people behind the spirit by making sure every step is flawless. This is our work, and this is our dedication to make sure every customer enjoyed their nights.
Thank you Mr. Ito and thank you BAR TIMES for this footage, it is priceless to me and I learned a ton!
Thank you for your great comments. You are right, the theme of this project is to create the ultimate drink by taking the simple combination of whiskey and water to the extreme. Every step you take, Mr. Ito, makes sense and creates a more perfect cocktail. Thank you for your continued support.
@@BARTIMES I tried Mr. Ito’s way to made Mizuwari today at the bar I work at (using Johnnie Walker Black Label), and even though I know it’s far from the one that made by the master itself - it’s really the best mizuwari I’ve ever tasted!!!
Mr. Ito is sure an expert, hands down ( no wonder he chose Mizuwari as his signature classic cocktail in his bar, I can absolutely see why!). And your videos made me aware that there are still so much I have to learn yet, inspiring me to learn more! I hope I can see more videos like this. Many thanks to you again for showing me such a precious footage!
Excellent! Mr Ito's theory comes from deep thought and a lot of practice. Keep up the good work!
Thanks for the information, I was wondering why he was using so much water, makes sense now. One question though the amount of water used would proof the whisky down so was the original whisky cask strength or was it already proofed down? Just curious not saying anything was wrong. 😁👍
Such care and consideration for just two ingredients. So very hypnotic watching this
By gradually adding water to the whiskey, the whiskey and water combine to make a very smooth drink. In fact, this whiskey water drink was delicious.
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Pre-rinse of the ice cubes which cool down the water to pre-rinse the big cube is the purest form of dedication.
Thank you for your comments. Thank you for your continued support of BAR TIMES.
【BAR TIMES STORE】Revamped shopping site for Japanese bar tools!
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This is the fanciest way possible to serve whiskey and water.
Thank you for your comments. His water splits are laborious but very tasty! Thank you for your continued support of BAR TIMES.
【BAR TIMES STORE】Revamped shopping site for Japanese bar tools!
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does anyone know where this bar is or where Manabu Ito works?
Thank you for your comments. The bar he is at is Mixology Heritage in Hibiya, Tokyo.If you ever come to Japan, please visit. It is a very nice bar.Thank you for your continued support of BAR TIMES.
【BAR TIMES STORE】Revamped shopping site for Japanese bar tools!
bar-times-store.tokyo/
【BAR TIMES CLUB】Japanese bartender's cocktail recipe site
bar-times-club.fun/
ただの水割りじゃない
水割りという名の芸術だ
Great video!
Ultimate!
Thank you for your comments. Thank you for your continued support of BAR TIMES.
【BAR TIMES STORE】Revamped shopping site for Japanese bar tools!
bar-times-store.tokyo/
【BAR TIMES CLUB】Japanese bartender's cocktail recipe site
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Can someone explain the procedure?
Whiskey and water, done?
I’ve posted about my own interpretation of his steps in this videos comment section; please look it up if you are interested!
This must be what it's like to be insane.
Thank you for your comments. Thank you for your continued support of BAR TIMES.
【BAR TIMES STORE】Revamped shopping site for Japanese bar tools!
bar-times-store.tokyo/
【BAR TIMES CLUB】Japanese bartender's cocktail recipe site
bar-times-club.fun/
BSフジでドラマ化されたレモンハートで紹介された人か。
後で知ったけど実在するレモンハートでも勤務させられたそうだけど
❤