Kato as a judge of the Marie Brizard Cocktail Competition earlier this summer.
(Credit: Phillip Nondorf)
Along with her ongoing spirit crusade and publishing "The Cocktail Times," she’s busy writing a series of international cocktail books (the first is on Japanese cocktails—and is concocting the drinks herself) and spanning the globe visiting distilleries. She rapped with us over a cup of coffee (hey, it was early in the day) in her Financial District ‘hood about her golf handicap, scoring sweet PR swag and her favorite place in the city to get a real cocktail.
First of all, where are you from?
Yokohama, the second largest city in Japan. But I’ve been here for more than ten years
Since you work with liquor all day, the last thing you probably want to do to unwind is go out, but when you do – what’s your spot?
The Brandy Library in Tribeca. They have a great stock and focus on mixing. They make their own syrups, mixers, juices and really care about spirits. And the owner is a great guy
Speaking of spirits, what’s your go-to?
Whiskey [specifically] Bourbon. I love Maker’s Mark because it’s made without rye, which is what makes bourbon spicy; so it has a sweeter taste. People think I say that because I’m close with David Pickerel, the master distiller, but I really do like it. Being a foreigner, I’d have no idea what to bring to parties so I’d bring a bottle of bourbon. I would see people drinking only beer and wine and they would say “I don’t do hard liquor.” What the hell? Where I come from, alcohol is alcohol
The phrase “mixologist.” Real or bullshit?
I appreciate when they call themselves bar chefs or mixologists. It’s promoting quality. People like Dale DeGroff are great—although we rather work with undiscovered mixologists. They’re the future of the cocktail
You must get some sweet swag from PR companies. What’s the last cool thing you were sent?
I do get a lot—about 3-4 bottles a week. I get soda makers, cocktail shakers, home cocktail sets, golf stuff. The last cool thing I got was $300 worth of cognac from Hennessey
You get invited to distilleries all over the world. Who has the best nightlife?
Barcelona. Those Spaniards are crazy. Their nights start at 11 p.m. and always go until 6 or 7 a.m.
Any big differences between the way American drink and the way other cultures drink?
In America, martinis are served in a 7-9 ounce glass. It’s ridiculous. In France, a martini would be served in a 4 ounce glass. I’d love to see more creative and responsible ways to serve drinks. Maybe getting creative with garnishes or food pairings, serving a 4 oz. martini with a shot of champagne or just using more non-alcoholic ingredients.
Bigger is better. Isn’t that the American way?
Alcohol isn’t supposed to harm us in any way. 9 oz. of pure gin and vermouth? Are you trying to kill me?
What would you like to see more of, cocktail-wise?
I'd love to see Americans try more brown spirits
Is there anything we haven't really seen yet that you think we might ?
Chu-hai, which are cocktials mixed with [Japanese spirit] shochu. Shochu is 25% alchohol, so it's lighter. Japanese people love it. It's supposed to prevent blot clots. EN Japanese Brasserie has a good selection.
Apart from spirits, what else are you into?
I’m a big golfer
What’s your handicap?
I don’t have one…I play at the mini driving range downstairs
