The thing is, tiny cocktails aren't new (or unique to Japan). The New York Stork Club's 1946 bar book has a recipe for a Manhattan as small as one ounce. What's surprising is that they're not still common. Small drinks have big perks: You finish them faster, so they don't sit around turning warm; plus, they're specifically suited for recipes with strong flavors like onion, which is used in Gibson variations, that are most tasty in controlled portions. When I ask one of my favorite bartenders back in New York, Tristan Willey of Brooklyn's Long Island Bar, what he thinks of teeny cocktails, he enthusiastically offers me one of his signature "Martinys" or a "Snackiri." "The cool thing about cocktails is that their recipes function in ratios perfectly," says Willey. "If you need a half cocktail, just chop the recipe in half."