Tokyo Highball Recipe

1. Chill and prepare glass

Place the highball glass in the freezer for 5–10 minutes or fill it with ice water to chill for 2–3 minutes. Discard ice water and add 4–6 large, clear ice cubes to the glass so the ice fills most of the glass.

2. Measure whisky

Using a jigger, pour 2 oz of Japanese whisky (Suntory Toki or similar) directly over the ice.

3. Optional sweetening and bitters

If you prefer a slightly sweeter Highball, add 1/4 tsp simple syrup or a pinch of sugar and stir once gently to dissolve. If using bitters, add 2 dashes now.

4. Add soda water

Slowly pour 4 oz of chilled, highly carbonated soda water down the side of the glass or over the back of a bar spoon to preserve effervescence. Pour gently to maintain a bright, fizzy head.

5. Gentle lift-and-stir

Using a bar spoon, perform 6–8 slow, controlled rotations from bottom to top (a gentle lift-and-stir) to integrate whisky and soda without flattening the carbonation. The goal is a layered, lively drink not a vigorously stirred cocktail.

6. Garnish and serve

Express the oils of 1 lemon peel over the drink by holding the peel skin-side down and giving it a sharp twist above the glass, then drop the peel into the drink or run it around the rim and discard. Serve immediately while sparkling.

7. Use a chilled highball glass and large clear ice for slow dilution and attractive presentation. If you chilled the glass in the freezer, remove it just before assembling. Use a bar spoon to keep carbonation and integrate ingredients gently. Adjust whisky or soda ratio to taste (common range 1:2 to 1:4 whisky to soda).