The Japanese whisky highball is a popular cocktail that’s easy to make. But it benefits from precision.
If you’re into Japanese whisky, cocktails, or dining at izakayas—this is a drink to know.
This post outlines a few recipe variations, a handful of recommended Japanese whiskies, and provides some historical info too.
Easy Japanese Highball Recipe
The whisky highball only uses two ingredients: whisky and club soda (or sparkling water). If you’re making drinks quickly, in high volume, or aren’t picky, the following recipe will make a very good drink.
- 1.5-ounces Japanese whisky
- club soda or sparkling water
- optional lemon
Start by adding the whisky into a highball glass. A 2-ounce pour is a good option if you like a bit more kick and intensity. Add ice and stir until the glass is very cold. Then, top off highball glass with ice once more.
Next, gently pour cold soda or sparkling water into the glass. Tilting it will help it mix easier without disturbing the carbonation. Once the glass is full, press your bar spoon carefully into the drink and lift it lightly back to the top. This will help to mix the whisky and water.
A lemon garnish is optional for a Japanese highball. If you’re using high-end whisky like Hakushu 12 or Nikka From the Barrel, you may want to skip this garnish. Highballs made with regular Japanese whiskies like Suntory Toki or Mars Iwai benefit from a lemon peel expressed over the drink and placed inside.
An Elegant Japanese Whisky Highball Recipe
If you’re working with a bit more time or want to take your highball to a higher level, there are a few extra steps that will improve this cocktail.
The recipe is nearly the same, but it helps to use the best water you find.
- 1.5-ounces Japanese whisky
- quality sparkling mineral water
- optional lemon
Start by filling a highball glass with ice and water. The highball glass should be very cold. If necessary, stir the ice inside to accelerate this. Then dump the ice water. Set this glass aside.
Next, add whisky to a mixing glass. Add ice and stir just enough to get the whisky cold. Once again, a 2-ounce pour will provide my kick and intensity. You can also freeze the whisky (in advance) instead.
Strain the chilled whisky over the ice in the highball glass. Next, while tilting the glass, gently pour sparkling water down the side of the glass. Avoid pouring it onto the ice. Once the glass is full, give it a tiny stir to mix the whisky and water. The technique of lifting the spoon instead also works well.
A lemon garnish is once again optional for this fancier Japanese highball. It is a nice touch for an otherwise mellow, watery drink.
The Best Water for a Japanese Highball
Sparkling mineral water is the best choice if you want to add complexity to your whisky highball. Quality brands like Perrier, San Pellegrino, Saint Geron, Gerolsteiner, and Mountain Valley Sparkling Water will improve your drink.
The Best Japanese Whisky for a Highball
The highball is essentially a watered-down whisky, so your choice of whisky doesn’t need to be top-shelf. Blended whisky is the most common choice, but single malts are tasty too. Usually, blended whiskies are cheaper and lighter in flavor.
The most popular whisky in America for Japanese highballs is definitely Suntory Toki. In Japan, it’s Suntory Kakubin. Mars Iwai and Iwai 45, Akashi “White Oak” Blended, and Nikka Days are all good blended whiskies that are easy to find and won’t break the bank.
Nikka From the Barrel is an upscale option that makes a rich and boozy highball. Nikka Coffey Grain and Coffey Malt are lighter, but still premium whiskies worth trying.
Lastly, single malt Japanese whiskies like Hakushu 12, Yamazaki 12, Nikka Yoichi, Nikka Miyagikyo, Mars Komagatake whiskies, and Akashi single malt are all exceptional choices for a highball. These typically cost a lot more than the blended whiskies, but they are also usually more complex and robust.
Pairing Food is the Point
The Japanese are prone to diluting their whisky. And it’s not because they can’t handle it full strength.
The whisky highball, mizuwari, and other highballs are insanely drinkable. And this makes them a perfect compliment with food.
Unless you’re having dessert or a super fatty steak, drinking whisky neat isn’t cutting it with food.
But the whisky highball works with many dishes. Try it with sushi rolls, ramen, tempura, katsu, and karaage.
Conclusion
What do you think about this fancy whisky and soda? Is it deadly smooth, refreshing, and food-friendly? Or is it too benign?
I think if it’s made with care, it’s one of the best whisky cocktails.
But I’d love to hear what you think.
Please share your opinions or whisky highball recipes below.