Hikari Highball Recipe

Chill and fill

Select a tall, straight highball glass. Fill it with large ice cubes or a single large block. Large ice melts slower and keeps the drink sparkling longer.

If you like an extra-chilled glass, fill the glass with ice and a little cold water while you prepare ingredients, then discard water before assembling.

Add whisky and brightening elements

Measure 2 oz Japanese whisky into a chilled mixing glass or directly into the highball glass if preferred. Add 0.25 oz yuzu juice and 0.25 tsp simple syrup (omit syrup if you want a dryer finish). If using St‑Germain, add 0.25 oz now. Add 1 dash bitters if using.

Stir gently to incorporate

If you used a mixing glass, add a couple of small ice cubes and stir gently for 8–12 seconds to chill and lightly dilute. If built in the glass, briefly stir with a bar spoon to incorporate the yuzu and any liqueur without flattening the soda.

Top with soda

Pour or gently stream 4 oz very cold soda water down the inside of the glass (use a bar spoon to diffuse the stream if you want to preserve carbonation). Fill to just below the rim, leaving room for garnish.

Express lemon oils

Take the lemon peel and hold it with the outer skin facing down over the glass. Give it a firm twist to express oils across the surface of the drink, then run the peel around the rim for aroma and drop it in as garnish.

Give the drink one very gentle stir (1–2 turns) to marry the layers without dissipating the soda. Serve immediately while effervescent.