The Japanese Whisky Highball is an iconic Japanese drink, famous for its purity, freshness, and refinement. It highlights Japanese whisky or a light bourbon in a simple recipe: whisky + sparkling water + ice cubes. An elegant tasting ritual, perfect for those who want to appreciate the whisky's aromas without heaviness.

• 5 cl Japanese whisky or light whisky
• 15 cl very cold sparkling water (or soda water)
• Clear, dry ice cubes
• Garnish: lemon zest or rosemary sprig

1. Chill a large highball glass with ice cubes.
2. Gently pour the whisky over the ice cubes.
3. Slowly add the very cold sparkling water by pouring over the back of a spoon to preserve the bubbles.
4. Stir very gently once, from bottom to top.
5. Garnish with a lemon zest or a rosemary sprig for the aromatic touch.

- Prefer a Japanese sparkling water or very lightly carbonated water.
- The whisky highball should be served very cold, ideally in a very tall, narrow glass.
- Perfect to accompany a light meal or as a pure aperitif.

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