🇯🇵 Japanese Highball

The art of simplicity – elevated whisky and soda

🗾 Japanese Whisky

Ingredients

Instructions

  1. Fill a tall highball glass with ice. Stir the ice to chill the glass, then discard any melted water.
  2. Add very cold Japanese whisky – ideally kept in the freezer.
  3. Slowly pour cold soda water down the inside of the glass to preserve carbonation.
  4. Stir vertically exactly 13½ times (Suntory's famous instruction) – just enough to integrate without losing bubbles.
  5. Optionally express a lemon peel over the drink and discard.

Pro Tips

🇯🇵 The Japanese Way

In Japan, the highball is an art form. Every element matters: hard ice (frozen colder and clearer), chilled whisky, high-carbonation soda, and precise technique. The goal is maximum refreshment.

🧊 Ice Matters

Japanese bars use hand-carved hard ice. At home, use large, clear ice cubes. Avoid crushed ice – it dilutes too quickly. Pre-chilling the glass eliminates the need for as much ice.

💧 Soda Selection

Use highly carbonated soda water – Topo Chico or Japanese brands like Wilkinson. Standard club soda can work, but high carbonation creates the signature crisp, effervescent texture.

🥃 Whisky Choice

Suntory Toki: Designed specifically for highballs – light, citrusy
Nikka Coffey Grain: Sweet, creamy notes
Hibiki Harmony: Premium option with honey and floral notes

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