• Japanese whisky
  45 ml (1.5 oz)

  Choose a delicate, high-quality whisky like Suntory Toki or Nikka
• Soda water
  120 ml (4 oz)

  Use premium, highly carbonated soda water
• Ice (large, clear cubes)
  120 ml (4 oz)

  Approximate volume; use enough to fill the glass
• Lemon peel
  30 ml (1 oz)

  For garnish (use a strip, not measured for mixing)

• Highball glass
• Bar spoon
• Measuring jigger
• Ice tongs

1. 1

   Chill your highball glass thoroughly—either in the freezer or by filling with ice and water, then discarding before use.

2. 2

   Add several large, clear ice cubes to the glass, filling it almost to the top.

3. 3

   Pour 1.5 oz Japanese whisky over the ice.

4. 4

   Stir gently with a bar spoon for 10-15 seconds to chill the whisky and ice.

5. 5

   Slowly pour 4 oz of soda water down the side of the glass to preserve bubbles.

6. 6

   Give one gentle stir, just to combine, being careful not to lose carbonation.

7. 7

   Express the lemon peel over the drink by twisting it to release oils, then drop it in as a garnish.

• Showcases the delicate flavors of Japanese whisky
• Exceptionally refreshing and light
• Easy and quick to prepare
• Versatile for any occasion, from casual to formal
• Low in calories compared to many cocktails

The Japanese Highball traces its roots back to post-war Japan, where whisky culture began to flourish in the 1950s. Inspired by the classic Scotch and soda, Japanese bartenders elevated the drink by perfecting technique—chilling the glass, precisely measuring, and stirring with care. The drink became a symbol of Japanese hospitality and craftsmanship, often enjoyed in izakayas (Japanese pubs) and now appreciated worldwide for its focus on balance and refinement. It’s a testament to the Japanese approach: respect for ingredients and the pursuit of perfection in simplicity.