Japanese Highball
Cold, sparkling and simple: Japanese whisky meets crisp soda water in a clean, well-measured glass.
Ingredients
- Japanese whisky45 ml
- Soda water, chilled and well carbonatedtop up
- Lemon, to garnish (optional)1 twist
Method
- Fill the glass with large, clear ice cubes and stir for 20–30 seconds to chill the glass and round off the edges of the ice, then pour away the meltwater.
- Pour the chilled Japanese whisky over the ice and stir very gently for a few seconds.
- Add the cold soda water slowly, down the side of the glass or over the back of a bar spoon, to keep the carbonation.
- Give the drink a single, gentle stir from bottom to top.
- If you like, twist a piece of lemon peel over the drink for aroma and drop it into the glass.
- Serve at once, while it is cold and sparkling.
About this drink
The highball became a pillar of Japanese drinking culture in the post-war whisky bars, and Suntory's revival of it in the late 2000s made it a national favourite all over again. It shares its philosophy with mizuwari, whisky lengthened with still water: minimalism made into a system, in which exact temperature, lively carbonation and a steady hand with the ice let the whisky's finer nuances come through. It is a drink built on discipline rather than ingredients.
Questions and answers
Why is the ice so important in a Japanese Highball?
Large, clear ice cubes melt more slowly and dilute less, keeping the whisky's finesse intact to the last sip. It is a technical, precision-driven drink rather than a rustic one.
Does the whisky in a highball have to be Japanese?
A blended Scotch works too, but the clean, balanced style of Japanese whisky is made for exactly this simple, whisky-first way of serving.
