There is a significant amount of technique involved in Masayuki Kodato’s Campari Soda, which is served at his Ginza bar, Bar Shake. First, you must chill both the Campari and the soda water so that the ice (just one small piece of cracked ice, in this case) doesn’t immediately melt and water down the drink. Kodato’s addition of lemon juice to the template brightens the flavors of the drink and somehow binds them, and an aggressively effervescent soda water, Wilkinson Tansan, provides nodogoshi, a term that describes the refreshing feeling you get when a sparkling drink hits the back of your throat.
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