Aside from the hard shake, Japanese drinking culture has exerted surprisingly little influence over the world of American craft cocktails.

But Yuri Kato--founder of CocktailTimes.com and author of the new Japanese Cocktails--thinks that should change.

Her book is more an exploration of Japanese drinking than a guide to the Japanification of the modern bar. But there's plenty to inspire mixers of every persuasion.

Kato traces the history of Japan's three main spirits--sake, shochu and whiskey--and offers cocktail recipes for each. You'll find classic drinks like Oolong Hai, a refreshing mix of barley shochu and oolong tea served at nearly every izakaya, as well as more creative libations, like Shikoku Island Iced Tea, made with sake, lemongrass and umeshu, a green plum liqueur.

After reading Japanese Cocktails, you might deem aloe vera juice, togarashi pepper and gum syrup must-haves for your home bar. And, of course, you'll want to stock the ingredient Kato considers most indispensable: yuzu juice, which she says plays well with all spirits (especially whiskey).

And thanks to Kato, we now consider shochu--Japan's oldest spirit-- a new bar staple. Try it in a Kyusu Sour, made with pineapple juice, aloe vera juice and soda (click here to download the recipe).