Japanese Cocktails, Shochu, Sake

This summer's issue of Vendor will feature an article I wrote about Japanese cocktails. If you haven't explored the exotic flavours featured at izakayas like Shiru-Bay in Yaletown, and Hapa Izakaya on Robson Street, then get in there and try them out. Hikaru, the bartender at Hapa will be happy to tell you all about Shochu, a Japanese liquor that's distilled like vodka, and made from ingredients like barley, or shiso, or chestnuts. They even have a Caesar made with wasabi instead of tabasco. Charlotte, the manager at Shiru-Bay will walk you through a flight of three Sakes, so you can compare them side by side. They make an amazing Uno-tini with lychee - delish.