8.7% ABVBuilt · 2 min · level 1
Japanese Whisky Highball
Whisky, soda and ice — Tokyo’s favourite way to drink.
- Glass
- Highball
- Ice
- Tall clear spear
- Dilution
- 35%
- Garnish
- Lemon peel
Recipe scaler
servings
- Japanese whisky
- Soda water
Final volume
Strength8.7% ABV
Std. drinks each1.1
All servings
Batching tip: combine the ingredients, add of cold water for dilution, chill, then pour per guest over fresh ice.
METHOD
- 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.
Plate & Pour · food pairing
EAT WITH THIS
Dishes that bring out the best in Japanese Whisky Highball, with the reason each one works. Tap a dish for the full recipe.
Salmon Chirashi Bowl
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Japan’s favourite food drink, light and refreshing.
Karaage (Japanese Fried Chicken)
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The ultimate pairing: cold fizz cuts the fat.
Chicken Tikka
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Cold bubbles reset the palate between bites.
Butter Chicken (Murgh Makhani)
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Light, fizzy and cold, it cuts through the richness.
Chicken Biryani
Indian · Main
Tall, cold and bubbly, it refreshes between mouthfuls.
Southern Fried Chicken
American · Main
Cold fizz resets the palate.
