Toki Highball Recipe

Combine the sliced ginger, sugar, and water in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not boil vigorously; maintain a gentle simmer for 8–10 minutes so ginger flavors infuse.

Remove from heat and let the syrup steep with the ginger slices for 20–30 minutes for stronger flavor (longer for spicier syrup).

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids.

Stir in the optional 1 tsp fresh lemon juice to brighten the syrup. Cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated.

Chill glass

Place a highball glass in the freezer for a few minutes or fill with ice and water to chill while you prepare the cocktail.

If not using pre-chilled glass, discard the chill ice/water and fill the glass with large ice cubes or an ice ball. Using large ice reduces dilution.

Add 0.75 oz house ginger syrup and 0.5 oz fresh lemon juice to the glass.

Pour in 2 oz Suntory Toki Japanese Whisky over the syrup and lemon juice.

Stir gently and briefly with a bar spoon (about 6–8 slow turns) to combine whiskey, syrup, and lemon without flattening carbonation that will be added later.

Slowly top with 3.5 oz chilled soda water poured down the side of the glass or over the back of a spoon to preserve effervescence. Adjust soda to taste if you prefer a lighter or stronger drink.

Give one very gentle stir (2–3 turns) to integrate soda with the spirit mixture.

Garnish with a lemon wheel or a lemon twist on the rim and, if desired, a thin slice of fresh ginger floated on top for aroma.

Serve immediately with a straw or without; enjoy chilled.