Simple but amazing: Japanese Whiskey Highball. This old classic drink is having lately it’s resurgence, but in Japan it has been always the preferred way to enjoy japanese whisky.
The whisky is lighten with soda water, which brings up its subtle flavours. But as everything in Japan, it is made surrounded by precision, ceremony and craft. When I make this drink I try to only focus in the process, putting away any worry, in a very Zen moment. After that I get a delicious sip and a peaceful feeling to enjoy it.
This time I used Hibiki Japanese Harmony whisky, and as garnish a freshly cut Kaffir lime leave. It’s citrusy fragrance adds a lot of complexity to this nice whisky, very different to any citrus zest.
Kanpai!
Recipe
Ingredients:
- Japanese Whisky: 1.5 oz (45 ml).
- Soda water: to taste. I use 3.75 oz (112,5 ml), but usual ratios are 2:1 to 4:1.
- Garnish: fresh kaffir lime leaf.
Directions:
There’s two methods of making it: the fast way and the ritualistic japanese method.
Fast way:
- Combine whisky and soda water into a highball glass over ice.
- Stir with the barspoon.
- Take the kaffir lime leaf, rub it slightly beetwen your hands to release more aroma, and place it on top.
Japanese method:
- Add whisky into a highball glass over ice (the bigger and clearer the better, and preferably tempered).
- Gently stir clockwise 13,5 turns, avoiding producing sound (noise means the ice is being hit and may shatter).
- Slowly pour soda water.
- Gently stir clockwise 3,5 turns, once again avoiding producing sound.
- Take the kaffir lime leaf, rub it slightly beetwen your hands to release more aroma, and place it on top.