highball drink recipe japan

Put the ice into a Highball glass and. Stir one last time just to homogenize the temperature of the mixture.


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½ cup or 4 oz honey water.

. 2 Lapsang Souchong teabags. Chill your favorite whisky bottle japanese whisky recommended soda water and glasses in the freezer for 30 minutes. The most common type of green tea in the country is sencha produced by picking only the youngest tea leaves which are then steamed rolled and dried.

The spirit has a minimum malt whisky content of 40 and is ideal for both straight pours and highballs. Stir until a frost appears on the glass. Hatozaki Finest Japanese Whisky.

-On a side note Yuzu is also one of the botanicals Roku Gin uses to flavor its Japanese Gin. For honey water add ¼ cup 2 oz honey to ¼ cup 2 oz hot water to dissolve. The Japanese Highball is my favorite way to appreciate the subtle flavors of a Japanese whisky.

Easy Japanese Highball Recipe 15-ounces Japanese whisky club soda or sparkling water optional lemon. In this cocktail the tea adds a bit of body tannin structure and sweetness to complement the whisky. 4 cups or 32 oz hot water.

Lastly gently add the soda water to maintain its carbonation and give a couple gentle stirs to mix. Fill the chilled glasses with two third full of ice. If your local supermarket doesnt stock shochu you can use vodka as an alternative.

Hatozaki Finest Japanese Whisky. Top each drink with 120-150ml of chilled soda water and cheers. Pour your whisky.

The highball step by step. Fill your serving glass with ice and combine all ingredients except for the soda water in the glass. Easy and Fancy Highball Recipe - Makes Four Drinks.

Add ice to a tall narrow glass pulled from. Chilled soda or seltzer water. Place one large cube of ice in a highball glass.

Using a clear Collins Ice stick is the best way to chill this cocktail. In a tall frozen glass add ice and equal parts of shochu and fruit juice. The two are then topped off with soda water for a refreshingly simple highball cocktail.

Pour very gently the sparkling water with a neutral taste along your glass to maintain maximum bubbles. Crafted from a premium blend of whiskies aged up to 12 years in barrels this light whisky has a rich backbone of malt for a mellow sweetness and notes of cereal. Make sure all ingredients and tools are as cold as possible.

Combine honey water and steeped tea. Here we learn the Mizuwari ritual of making a highball and pr. Fill your glass with ice preferably made with mineral water.

But if you dont have them available just use some regular ice cubes. Steep for at least 5 minutes and discard the tea bags. Top off with more ice if you need to.

Stir and combine the ingredients and at the same time chilling the glass. Stir with a large spoon to cool the whisky evenly. Add 45 ml of whisky to each glass.

Store mixture in a bottle and keep it refrigerated. Pour off any excess water. Top up the remainder with club soda and give it a gentle stir.


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