While chefs are often celebrated in grand oeuvres and Netflix documentaries, bartenders, despite their careers being predicated on interacting with the public, don t often get their dues when it comes to pop culture. Through The Stirring Glass
is Tatler Dining s new video series that aims to flip this script on its head, with a look at the life and careers of six Hong Kong bartenders, each of whom captures their experiences in three cocktails made for the camera. From childhood memories to getting their start in the industry, all the way up to the current day, watch as Hong Kong s best mixological minds recount their journeys so far through the bottom of a stirring glass.
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Shochu is arguably Japan s best kept alcoholic secret. Unlike sake, this category of spirit is not brewed, but rather distilled mainly using rice, barley, sweet potato, and in some cases, even black sugar. In an effort to increase awareness of the category locally, the Japanese prefecture of Kagoshima has partnered with Mizunara s liquor distribution arm to arrange a shochu pairing menu at The Hari s resident Japanese restaurant, Zoku.
Responsible for curating the drinks pairings is Shochu Meister, Yoshie Kakimoto, who has matched dishes like Kagoshima yellowtail prepared three ways with a Daiyame shochu highball; “flying fish” ceviche paired with Samurai No Mon