Japanese Highball Recipe
Ice-cold Japanese whisky lengthened with sharply carbonated soda water, light and bracing enough to drink alongside a meal.
- Category: Popular
- Glass: Highball glass
- ABV: 10%
- Difficulty: Easy
Ingredients
- Japanese whisky45 ml
- Soda water135 ml
How to Make It
- Fill a tall glass to the top with hard, clear ice and stir until the glass is frosted, then pour off any meltwater.
- Pour the whisky over the ice and stir once briefly to chill it.
- Add fresh ice if needed, tilt the glass and pour the soda water down the side in one go.
- Lift once with a bar spoon to combine without losing the bubbles, then twist the lemon peel over the surface.
Garnish
A lemon peel twist
The Story
The highball began as a plain mix of spirit and soda, but Japan adopted it as an everyday drink to accompany food. Japanese whisky producers helped bring it back into fashion in the late 2000s, and bars there now treat its preparation — the ice, the stir, the pour — as a craft.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.