MARKETING/DESIGN/CONSUMER TRENDS/INSPIRATIONS Cognac & Brandy News for Consumers & Industry Experts
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.