Suntory Toki Recipe

Chill glass

Fill the highball or Collins glass with ice and set aside to chill while you prepare the cocktail.

Combine base ingredients

In a cocktail shaker, add 2 oz Suntory Toki, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Add a handful of ice (enough to properly chill and dilute — about 4–6 medium cubes).

Shake

Secure the shaker and shake vigorously for 8–12 seconds until the shaker is cold to the touch and the outside shows condensation.

Prepare glass

Discard the ice used to chill the glass and add fresh large ice (a big clear cube or several large cubes) to the glass to minimize dilution.

Strain and top

Using a strainer, double-strain the shaken mixture into the prepared glass over the fresh ice. Immediately top with 2 oz cold club soda poured gently down the side of the glass to preserve carbonation and create a light effervescence.

Garnish and finish

Express a lemon twist over the drink (pinch the peel to release oils) or drop a lemon wheel into the glass. Stir gently once with a bar spoon to integrate the soda—one or two slow rotations—being careful not to flatten the fizz.

Serve

Serve immediately with a straw optional. This yields a balanced, bright highball-style Suntory Toki cocktail with gentle sweetness and citrus lift that showcases the whisky's light, crisp character.

Use the jigger to measure spirits and mixers accurately. Use the shaker and strainer for mixing and chilling the base, and the bar spoon for gentle final stirring. Chill the glass to keep the cocktail cold longer.