Nobu-Inspired Japanese Whisky Highball

Name: Nobu-Inspired Japanese Whisky Highball
Prep time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 2 oz (60 ml) Suntory Toki Japanese Whisky; 6-8 oz (180-240 ml) High-quality sparkling water or club soda, very cold; Large, clear ice cubes (ideally 1-2 large cubes); 1 lemon peel (for garnish, optional)

Experience the crisp, refreshing elegance of Nobu's iconic Suntory Whisky Highball, perfectly replicated for your home bar.

Prep: 3 min

Cook: 0 min

Total: 3 min

1 servings

Ingredients

2 oz (60 ml) Suntory Toki Japanese Whisky
6-8 oz (180-240 ml) High-quality sparkling water or club soda, very cold
Large, clear ice cubes (ideally 1-2 large cubes)
1 lemon peel (for garnish, optional)

Instructions

1
Place a tall, chilled highball glass in the freezer for at least 5 minutes to ensure it's frosty cold. A cold glass is crucial for minimizing ice melt.
2
Carefully add large ice cubes to the chilled glass, filling it nearly to the top. Using large ice cubes slows dilution, keeping your highball crisp longer.

Pour 2 oz of Suntory Toki Japanese Whisky directly over the ice. The whisky should be at room temperature or slightly chilled, not overly cold, to allow its aromatics to express themselves.

Gently pour the very cold sparkling water or club soda into the glass, aiming for a 3:1 or 4:1 ratio of soda to whisky, or to your preference. Pour slowly to preserve carbonation.

Stir the drink once or twice with a bar spoon, very gently, to combine the ingredients without losing too much of the carbonation. The goal is to just mix, not agitate.

If desired, express the oils from a lemon peel over the drink by twisting it over the glass, then drop it into the highball for a fragrant garnish.

Nutrition Facts

140 kcal

Calories

Protein

Carbs

Fat

Nobu-Inspired Japanese Whisky Highball

Ingredients

Instructions

Nutrition Facts

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