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Depth and Complexity In London’s cocktail world, fruit distillates in general are “mega trendy,” according to Alex Kratena, former headbartender at Artesian and the co-founder of both Tayēr + Elementary and Muyu liqueurs. That means that promotion of slivovitz and similar spirits often comes down to individuals.
The early wave of modern Tokyo cocktail bars defined the distinctive style of drink preparation and service known as Japanese bartending — and the type of establishments in which it could be found — while pushing forward the idea of a thriving cocktailculture from within an Asian metropolis. Nor should they. “To
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