Wagyu-Washed Bourbon and Shiitakes Add Japanese Flavor to this Old Fashioned

A thoughtfully curated cocktail program is an easy way to reinforce a restaurant’s theme, and at Pacha Nikkei, a new Peruvian-Japanese restaurant in Houston, that means the focus is on the spirits of both nations. “This is technically a pisco bar, and we also have Japanese whisky,” says Bar Manager Angel Bautista. “Our chef, Masaru Fukuda, is fourth-generation Peruvian-Japanese, so that’s the theme of both the restaurant and the...