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Index
Cover
Copyright
Contents
Raising the bar
Tools & Techniques
Glassware
Stocking your bar
Essential ingredients
Syrups & Infused Spirits
VODKA & SHOCHU COCKTAILS
Tranquility
The pom queen
The hanoi hooker
Lychee rose petal martini
Soho la
The white lily
The bombshell
Green tea spritzer
Bloody mary, two ways
Late blossom
Ping pong
The cunning kimono
Hydrangea
The tokyo rose
The hibiscus petal
Shiso-jito
Kamikaze
Chi-so
The chucumber
Spiked lemongrass lemonade
The red geisha
The silk road
RUM & TEQUILA COCKTAILS
Cyclone
Shanghai
Daiquiri, three ways
The orchid
Mai tai
The thai coconut
Tamarind margarita
Mango margarita
Enlightenment
Ginger basil margarita
Mango mojito
Scorpion
GIN COCKTAILS
Nashi cocktail
Lemongrass gimlet
Hokkaido cocktail
Fool’s gold
Asian negroni
Blue basil
Coriander collins
The sensei
The junebug
Lychee gimlet
Singapore sling
Kashmiri iced tea
WHISKEY & BRANDY COCKTAILS
Jujube manhattan
Stairway to suntory
Milk and honey
Mikado
Shisho smash
Lychee alexander
The dragonfly
Japanese cocktail
Oriental cocktail
The hot date
SAKE, WINE & CHAMPAGNE COCKTAILS
Green tea cocktail
White light tini
Rising sun
Dream on
Pomegranate royale
Sake mojito
Bamboo cocktail
Heavenly gates
Tokyo manhattan
Little tokyo cooler
Kyoto colada
Sake rojito
Watermelon smash
Asian sour
Loca-motion
Grand pagoda
Asian pear bellini
Honeydew drop
Zen phizz
Plum wine cobbler
Sake sangria
NONALCOHOLIC DRINKS & BAR SNACKS
Green-teani
Chocolate cocktail
Lychee colada
Peach & passion fruit smash
Lychee lemon soda
Pineapple refresher
Vietnamese lime soda
Tamarind cooler
Iced chrysanthemum tea
Wakame chips
Oven-dried pineapple
Tamari almonds
Sweet yam fries
Curry popcorn
Grilled satays
Edamame
Deviled eggs asian style
Yuzu lemonade
Resources
Contributors
Index
Acknowledgments
Back Cover
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