Japanese Whisky Highball

Whisky, soda and ice — Tokyo’s favourite way to drink.

Recipe scaler

1 serving

Final volume

Strength8.7% ABV

Std. drinks each1.1

All servings

1
Fill a chilled highball glass to the brim with ice. Add the whisky and stir six times.
2
Top slowly with very cold soda, pouring down a bar spoon to preserve carbonation. Stir once. Express lemon peel.

Japan’s highball boom began in the 2000s, with bartenders obsessing over ice, glass temperature and soda carbonation.

Please enjoy responsibly. One serving contains about 1.1 standard drinks.