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Cognac Cocktails: Nippon, Japan Bartender And Owner Of Star Bar Ginza Hisashi Kishi Has Perfected The “Cognac Sidecar”

Hisashi Kishi, the owner of Star Bar Ginza, is the Einstein of bartenders; he is the director of technical research for the Nippon Bartenders Association (he writes recipes for their official cocktail book), a former International Bar Association world champion and the youngest-ever winner of the national Scotch cocktail competition.

Mr. Kishi’s signature cocktail, the Sidecar. His method is simple yet scientific: he froths the Cognac and triple sec together to blend and soften the ingredients and elicit the aromas. Next, as Mr. Ueno described it, comes “Kishi’s own style of hard shake,” a series of short, vigorous figure-eight movements. And if you ask for ice in your cocktail, expect one large, perfectly hand-carved ice cube, crystal-clear and glossy; it chills the drink without melting too fast.

Service at the calm and cozy hideaway Star Bar Ginza, which opened in 2000, is friendly, but don’t be deceived: there are few bars that take their craft more seriously. You might call Hisashi Kishi, the owner, the Einstein of bartenders; he is the director of technical research for the Nippon Bartenders Association (he writes recipes for their official cocktail book), a former International Bar Association world champion and the youngest-ever winner of the national Scotch cocktail competition.

For more:   http://travel.nytimes.com/2009/12/20/travel/20bites.html?scp=40&sq=cognac&st=cse

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This entry was posted on August 19, 2010 by in Bars, Cognacs, Mixers and tagged , , , , .
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