The Japanese have taken a serious liking to the highball in recent years. Economics is one reason: A small whiskey stretched with water yields more bang for the buck. Also, lower-proof drinks pair well with Japanese cuisine. Perhaps most important, Japanese whiskeys are often densely layered with flavors from many barrel types and still shapes. These blends and vattings all show their best when they are cut down in strength. The pinnacle of this is the mizuwari preparation, a tradition found in Japan's higher-end whiskey bars.
Adapted from Neyah White, Brand Ambassador, Yamakazi and Hibiki
Yield: 1 cocktail
Cook Time: 10 minutes
- Large ice cubes
- 1 ounce Japanese whiskey
- 2 to 3½ ounces good-quality mineral water
1. In a Collins glass, add 1 to 2 ice cubes and stir rapidly for 20 seconds to chill the glass. Hold back the ice with a barspoon while draining off the water.
2. Add the whiskey and stir clockwise exactly 13½ turns. Set the spoon on the lip of the glass, with the end resting on the counter.
3. Add the mineral water, then use the spoon to stir exactly 3½ times to blend.