A third review on the next cocktail book “Cocktail Techniques” by famous Japanese bartender Kazuo Ueyda. This book’s purpose is to show how the Japanese do it and when things are done in Japanesey, it ain’t always easy

Uyeda believed that the bar-tending was “The Way of the Cocktail” with the similar discipline, focus and arts of the way of the sword (Kendo); with that in mind this book offers a detailed and serious approach towards the techniques of what a new bartender should have or an experienced one should improve on.

Uyeda introduces his signature hard shake and provides a step by step instruction on how its done and what the best results should be. The hard shake is an in-genius way to mix a shaken drink thoroughly with the perfect balance of ingredients and dilution from the ice that could even form a thin sheet of ice on top of the cocktail; similar to the crème de la crème of a coffee.

Not only does Uyeda shows you his signature style but also the Japanese standard of service and quality of a bartender should strive and achieve for from pouring a bottle; to chipping a block of ice into a sphere.

Along with philosophy, alcoholic spirits and techniques; Uyeda has also included his famous cocktails that has won many of his cocktail contests or is important to know or be aware of.

The “Cocktail Technique” is a book with the teachings of a master or a sensei Kazuo Uyeda who is well-knowned in the cocktail world of Japan and around the world so having this book is like having a small textbook from Einstein about physics that shows you the best of the best information.

I’d highly recommend it to those that are experience in the hospitality or in the bar environment to improve very own standard of quality and service.