Suntory Toki Recipe

Chill glass and prepare

Place a tall highball glass in the freezer for a few minutes or fill it with ice and water to chill while you gather ingredients. If using a large ice cube, have it ready.

Add whisky

Discard the ice/water from the glass if you chilled it that way. Add the 2 oz Suntory Toki to the chilled highball glass.

Add optional modifiers

If you prefer a slightly sweeter or more aromatic drink, add 1 dash bitters or 1/4 tsp light simple syrup now. Stir gently to combine.

Add ice

Add one large ice cube (or fill the glass with fresh large ice cubes). The goal is slow dilution, so avoid small crushed ice.

Top with soda

Slowly pour 1 oz chilled club soda down the inside of the glass over the back of a bar spoon to preserve carbonation and create a clear layering effect. If you prefer more effervescence, use up to 3–4 oz soda to taste.

Gentle lift and stir

Give the drink one or two very gentle strokes with a bar spoon (about 2 rotations) to marry the whisky and soda without losing fizz.

Garnish and serve

Express a lemon peel over the surface to release oils, wipe the rim with the peel, then drop the peel into the drink as garnish. Serve immediately.

For a slightly different profile, build the drink in the glass with whisky and optional syrup/bitters, add ice, then top with more soda (2–4 oz) and garnish with a long lemon twist or a thin slice of yuzu if available.