The Japanese classic in its truest form: a light whisky, plenty of very cold ice, an intensely sparkling water, and a lemon twist.
Ingredients
- 4.5 cl Japanese whisky
- 12 cl highly carbonated plain sparkling water
- 180 g solid ice cubes
- 1 piece fresh lemon
Method
- Chill the whisky, sparkling water, and a tall highball glass in the refrigerator beforehand. All components must be very cold before assembly.
- Peel a long, thin strip of zest from the lemon, avoiding the bitter white pith as much as possible. Set aside without squeezing it.
- Fill the glass completely with very dry, solid ice cubes. Stir the ice with a long bar spoon until the glass walls are perfectly chilled.
- Carefully pour out any water that may have pooled at the bottom of the glass, while holding the ice cubes in place.
- Pour the whisky over the ice. Stir slowly with the spoon to chill the whisky without breaking the ice cubes.
- Tilt the glass slightly and pour the sparkling water very gently down the side to preserve as many bubbles as possible.
- Plunge the spoon to the bottom, gently lift the ice just once, then make one very brief stirring motion. Do not stir any further.
- Lightly express the lemon twist over the glass to release its oils, rub it along the rim, then drop it into the highball.
- Serve immediately, while the glass is frosted and the effervescence is intact.
Nutrition
Per serving
- Energy
- 139.9 kcal
- Protein
- 0.84 g
- Carbohydrate
- 12.15 g
- Fat
- 0.24 g
- Fibre
- 3.36 g
- Calcium
- 13.32 mg
- Iron
- 0.19 mg
- Magnesium
- 9.72 mg
