Yuzu Highball Recipe

Chill glass

Place a highball glass in the freezer for 5–10 minutes or fill it with ice and cold water while preparing ingredients to ensure the glass is well chilled.

Prepare glass and ice

If you chilled the glass with water, empty and dry it. Fill the highball glass with large ice cubes or a single large ice sphere, leaving room for liquid without spilling.

Build the drink

Pour 2 oz Japanese whisky into the prepared highball glass over the ice. Add 0.75 oz fresh yuzu juice (or yuzu concentrate) and 0.25 oz simple syrup. If using bitters, add 1 dash now.

Stir gently

Using a long bar spoon, stir the whisky, yuzu juice, and simple syrup together with the ice for about 8–10 seconds to slightly chill and dilute the base evenly.

Top with soda

Slowly pour 3.5 oz very cold soda water down the side of the glass or over the back of the spoon to preserve carbonation. Pour in two additions if needed (half, stir gently once, then top) to integrate without flattening.

Final stir and garnish

Give one or two gentle turns with the bar spoon to marry the soda with the spirit mixture without losing effervescence. Express the oils from one piece of yuzu peel (or lemon peel) over the surface by holding it skin-side down and giving a quick twist, then drop the peel into the drink as garnish.

Serve

Serve immediately while the highball is cold and lively. Provide a straw or let the guest sip directly from the glass.