Kevin Meets His Matcha
Kevin, the friendly little dog, had been running his mobile bartending service, Amaro PDX, for a while now. He had catered many weddings and events, but he had never bartended at a Japanese wedding before. When he received the invitation to bartend for a Japanese family's wedding, he was excited to explore new ingredients and create unique cocktails that reflected the couple's culture.
As Kevin researched Japanese ingredients, he discovered a whole new world of flavors and techniques. He learned about shiso, a type of herb used in Japanese cuisine that has a sweet, slightly spicy flavor. He also discovered yuzu, a citrus fruit that has a tart and fragrant flavor, and sakura, which are cherry blossoms that are commonly used in Japanese desserts.
Kevin incorporated these ingredients into his cocktail recipes and created a special menu for the wedding reception. He crafted a yuzu martini, which was a refreshing blend of yuzu juice, vodka, and shiso leaves. He also made a sakura sour, which combined sakura syrup, lemon juice, and whiskey to create a sweet and tangy cocktail with a floral aroma.
At the wedding reception, Kevin was greeted with warm smiles from the family and their guests. He set up his mobile bar and began mixing and shaking his signature cocktails. The guests were impressed by the unique flavors of the cocktails, and many of them asked Kevin about the ingredients and techniques he used.
Throughout the evening, Kevin bartended with his usual charm and friendliness. He chatted with the guests and made sure everyone had a good time. The family was especially grateful for Kevin's efforts to incorporate their culture into the cocktail menu.
At the end of the night, as Kevin packed up his mobile bar, he felt a sense of satisfaction. He had learned so much about Japanese ingredients and had created a memorable experience for the wedding guests. Kevin realized that bartending was not just about mixing drinks but also about connecting with people and learning about different cultures.