Toki Highball Recipe

Chill glass

If possible, pre-chill a highball glass in the freezer for 5–10 minutes or fill it with ice and discard before building the drink. A chilled glass keeps the highball colder longer and preserves carbonation.

Add ice

Fill the highball glass with clear large ice cubes or a single large ice ball, leaving about 1/2 inch (1–1.5 cm) of headspace at the top for stirring and adding the soda.

Pour whisky

Measure and pour 2 oz Japanese blended whisky (Toki or similar) directly over the ice.

Optional: Sweeten or flavor

If you prefer a slightly sweeter or aromatized highball, add 0.25 tsp simple syrup and/or 1 dash Angostura bitters now. Do not overdo — the highball should be light and bright.

Add sparkling water

Slowly pour 4 oz very cold sparkling water down the inside of the glass so it cascades gently over the ice and whisky. Pouring slowly preserves carbonation; avoid vigorous stirring or shaking.

Light stir

Using a long bar spoon, give the drink 2 gentle strokes (one up, one down) to integrate whisky and soda without knocking out too much carbonation.

Garnish and serve

Express a lemon peel over the drink (pinch the peel to release oils) and either drop the twist into the glass or run it around the rim and rest on the ice. Serve immediately while cold and effervescent.