Japanese Highball
Japanese Highball is a refreshing and sparkling cocktail made with Whiskey, with simple flavor complexity.
Ingredients
- 45 ml whiskey (Japanese blend, Toki or similar)
- 135 ml to 180 ml well-chilled soda water (3 to 4 parts)
- Large ice cubes
- Lemon or grapefruit peel, to finish (optional)
Method
- Fill a tall glass with ice and let it chill; dump the meltwater if you need to.
- Pour in the chilled whiskey and stir briefly to cool.
- Top with the soda water down the side of the glass, so you don't kill the fizz.
- One single vertical stir, from the bottom up.
- Express the citrus peel on top, if using.
FAQ
What is in a Japanese Highball?
A Japanese Highball is made with 45 ml whiskey (Japanese blend, Toki or similar), 135 ml to 180 ml well-chilled soda water (3 to 4 parts), Large ice cubes and Lemon or grapefruit peel, to finish (optional).
Is a Japanese Highball strong?
A Japanese Highball drinks lighter, with plenty of mixer next to the spirit.
When should you serve a Japanese Highball?
A Japanese Highball fits a hot day, easy prep and a classic.
What is the bartender tip for a Japanese Highball?
House of Suntory goes 45 ml Toki and 3 to 4 parts ice-cold soda — a cold glass, whiskey, and fizz make the drink. A light blend (Toki, Kakubin, or another unpeated whiskey) shows through the dilution; a heavy bourbon or peat buries the glass. A large cube melts less. Stir only once after the soda. No juice, no syrup, no tea: the catalog's Jack Honey Limonade gets honey and lime; the Whiskey Lime and Tea is lengthened with iced tea. No video for this recipe: it follows Suntory's official highball.