Whiskey Highball
ClassicIBA OfficialWhisky, soda, and precision over ice.
Crisp, clean, and effervescent. Japanese whisky's gentle honey-and-oak character opens up as the soda lifts it, while the cold keeps everything tight and precise. A twist of lemon adds a citrus lift on the nose. Light, dry, and endlessly drinkable — a masterclass in less-is-more.
Ingredients
- 2 oz Japanese Whisky
- Soda Water to top
- Lemon peel · optional garnish
Method
- 1
Fill a highball glass to the top with cold, hard ice.
- 2
Add the whisky and stir briefly to chill.
- 3
Top with cold soda water and give one gentle stir.
- 4
Express a lemon peel over the top and drop it in.
The Story
The highball is proof that restraint is a technique. In Japan, the whisky-and-soda — the *haibōru* — became an art form: Suntory bartenders obsess over hard, clear ice, the pour, and a single stir to keep the carbonation alive. What began as a way to stretch good whisky became a national ritual and, eventually, a global revival. Done right, it's the most refreshing way there is to drink whisky.
Recipe card
The whole recipe in one shareable image.
