It was so good to see K and M after a long time! They are always so fun to hang out with in Tokyo. K is starting some curation work for museums. And M just published a book of a series of photographs entitled "Daydream." There's some really amazing work inside.

[above: umeshu cocktail]

[1. Misaaki Miyara]

A favorite cocktail of mine while traveling in Japan is an umeshu soda or an umeshu no oyuwari (umeshu with 2/3rds hot water), which I favor for winter months. Umeshu is a liqueur made from unripened ume (うめ) fruit, which is similar to a Japanese apricot or a Chinese plum. Many households in Japan make their own version, which seems relatively simple—steeping the ume in shochu and sugar; if can find some ume, learn how to make it here.

[1. denslee]

I've been thinking about vintage-looking bar carts lately as a way to serve beverages during a party without crowding the kitchen counter bar. Eventually, I'd love to find a beautiful, mid-century sideboard, but in the meantime, a bar cart like this one would work perfectly. I've been casually searching craigslist and local vintage shops for a good candidate.


[1. Restoration Hardware]

My first Pimm's cup of the season.

Originally created by James Pimms in the 1840s, here's a delicious updated version of the cocktail by mixologist Brooke Arthur from Range in SF (via Bon Appetit).

[1. c_lynn]