Japanese Highball [Cocktail Recipe]
June 2, 2016 –––––– Whisky Advocate
It doesn't get much simpler than whisky, soda water, and mint. This highball was created by Andrew Abrahamson of Seven Grand in Los Angeles.
- 1½ oz. Hakushu 12 year old Japanese whisky
- 4½ oz. Q Soda, chilled to 38˚ F
- Fresh mint
Take your ice of choice, place it in the glass, and stir until the glass is cold and the ice has formed itself to the shape of the glass. Pour the melted water out of the glass, keeping the ice within. Add Hakushu 12 year old. Stir 15½ revolutions. Pour the Q Soda in slowly, being careful to not splash it onto the ice and agitate it. Very gently lift the ice with your spoon, mixing the two, and stir slowly once or twice. Garnish with a sprig of mint. Serve without a straw.
FROM THE SUMMER 2016 ISSUE.