*Pre-order* The Goto Bartender's Guide: A Philosophy of Cocktails, Hospitality, and How to Make Great Drinks Every Time (Kenta Goto, Noah Rothbaum) caramels An illustrated semi-monthly magazine for

An illustrated semi-monthly magazine for hotels

Also appearing is a brand new selection of frozen cocktails

Just one lonely clove of garlic

but a deliberate 'anti-glossary' - a delectable edible anthology that serves up Chinese flavour beyond just its taste

The recipes often serve up to eight and mirror the way Rosie and her housemates eat—mostly vegetarian with a little bit of fish now and again—to maximize affordability and nourishment

*Pre-order* The Goto Bartender's Guide: A Philosophy of Cocktails, Hospitality, and How to Make Great Drinks Every Time (Kenta Goto, Noah Rothbaum) caramels An illustrated semi-monthly magazine forExpected October 6, 2026. Available for pre order now! Kenta Goto spent seven years developing his craft at the acclaimed Pegu Club before opening Bar Goto in New York City. Over those years he honed his signature style, bringing precision and intention into every step of the cocktail building process, from the number of stirs to the type of ice used to the proof of the alcohol. This precision, and his focus on hospitality, has made Bar Goto the new