Suntory Cocktail Festa 2012
Global bartenders share hometown trends to celebrate and grow Japanese cocktail culture at Suntory’s Cocktail Festa 2012
In honor of the evolving Japanese cocktail culture, the Suntory Cocktail Festa invites the best bartenders from around the world to share the latest and greatest in global cocktail making. This activity also recognizes Suntory’s dedication to bringing Japanese cocktail culture to the next level, in addition to hosting The Suntory Cocktail Award, Japan’s largest cocktail competition for bartenders, since 1994.
The US Contribution:
Bringing a taste of the mighty USA will be Suntory’s two US ambassadors: hailing from San Francisco, Neyah White, and New York’s drinks expert, Gardner Dunn. The two will be showcasing cocktails that bring the East and West coasts to life – using spirits that aren’t yet popular in the Japanese market: tequila and Canadian whisky.
Tommy’s Mexican restaurant in San Francisco has been said to serve one the of the best margaritas in SF – and their drink originated 15 years ago with Julio Bermejo at his family’s restaurant right in the heart of San Francisco. Of course, the margarita has been adapted on cocktail menus all over North and South America, Europe, Australia and now, Neyah White is proud to bring it to Japan. He’s keeping the cocktail very simple, just shaking up 100% agave tequila, agave nectar, fresh lime juice and serving it on the rocks.
As for Gardner Dunn, it’s all about introducing the Japanese to the wild west world of whisky – and keeping cocktails nice and simple. While the Japanese are already familiar with Suntory’s Japanese whisky, Gardner is bringing along Canadian whisky and creating a twist on a Gold Rush cocktail: swapping Yuzu for honey and adding a bit of fresh lemon juice. Pure perfection.
Date: Friday, October 19th and Saturday, October 20th
Location: Tokyo International Forum (Chiyoda-ku, Tokyo)
Sample more than 50 different cocktails created by bartenders from around the world
Meet with world-class cocktail gurus and participate in tasting rooms and educational seminars