Toki Hiball Recipe

Chill glass

Place a highball glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare other items to ensure the glass is well chilled.

Prepare glass

If you pre-chilled the glass with ice water, dump the water out and fill the glass with fresh large ice cubes to about 3/4 full (roughly 1 cup of large cubes). Using large cubes slows dilution.

Measure whisky

Using a jigger, measure 2 oz Suntory Toki and pour it over the ice in the chilled highball glass.

Add soda

Slowly pour 4 oz of well-chilled club soda down the inside of the glass over the back of a spoon (or pour gently along the glass wall). This preserves carbonation and helps integrate the whisky without flattening the soda.

Optional bitters

If using, add 1 dash of Angostura or an aromatic bitters on top of the drink to add subtle spice and aromatic complexity.

Light stir

Give the drink one or two gentle turns with a long bar spoon from top to bottom — avoid vigorous stirring to keep bubbles intact and maintain effervescence.

Garnish and serve

Express the lemon peel over the drink by holding it skin-side down and pinching to release oils, then run the peel around the rim and drop it into the glass. Serve immediately with a straw or without so the aroma is enjoyed.

Serving note

Recommended ratio is roughly 1:2 whisky to soda; adjust soda to taste for a lighter or stronger hiball.