The recipes in Cocktail Techniques are split into two sections—classics and originals. While comparing and contrasting the classic recipes with Uyeda's versions, using his techniques, is an enjoyable and enlightening experience, the book becomes especially compelling when it turns to his original creations.
'Kazuo Uyeda' on Serious Eats
This sour uses brandy as its base. Though less common than bourbon, it has a similar level of sweetness, thus making it a great foil for lemon juice. A Brandy Sour is similar to a Sidecar but eschews the orange flavor of Cointreau for simple syrup to showcase the flavors of the liquor and lemon.
Kazuo Uyeda, the author of Cocktail Techniques, has been bartending at some of Japan's finest bars since 1966. His latest book, Cocktail Techniques is a fascinating window into a style of bartending not often found on this side of the Pacific. Win a free copy after the jump.