The first time Daisuke Ito mixed me a drink, he shook it in a Tupperware beaker -- a clear plastic number with a pop-on, pop-off lid.
I was in Ginza 6-chome, quite possibly the world?s poshest and priciest drinking district, where bartenders make drinks the way Patek Phillipe makes watches (with rare precision and whopping price tags).
Shouldn?t a top-flight Tokyo bartender be shaking stainless steel, if not 24-karat gold?
Not always, says Ito. Ice melts slower and chips less in a plastic shaker.
?Crushed ice disappears in a steel shaker,? he says. That?s why most bartenders don?t shake it. But Ito has his Tupperware.
Source: http://www.cnngo.com/tokyo/drink/liquid-tokyo/highballs-skyballs-ginzas-finest-023071
No comments:
Post a Comment