Japanese Highball
A meticulously crafted Japanese whisky and soda served ice-cold in a frozen glass, elevated through precise technique to a ritual of refreshment.
- 1Pre-chill a highball glass in the freezer for at least 10 minutes.
- 2Fill the frozen glass with ice cubes to the top.
- 3Pour Japanese whisky over the ice.
- 4Top with well-chilled soda water.
- 5Stir gently exactly 13½ times (the traditional Japanese method) to mix without losing carbonation.
- 6Optionally express a lemon twist over the drink.
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Suntory founder Shinjiro Torii introduced the highball to Japan in the 1950s as a way to make whisky more accessible. Japanese bartenders transformed this simple drink into an art form with exacting standards: frozen glasses, carefully measured ratios, minimal stirring to preserve carbonation, and hand-cut ice. The highball experienced a renaissance in the 2000s and is now ubiquitous in izakayas and bars across Japan.
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