Ingredients

   
2oz Japanese whisky
  Soda water, well chilled
  Ice
  Lemon twist (optional)

Steps

  1. Chill a highball glass in the freezer for at least 10 minutes.

  2. Fill the glass with ice. Pour in whisky.

  3. Top with cold soda water. Stir gently — once, vertically — to combine without killing the carbonation.

  4. Garnish with a lemon twist if using.

Analysis

Total drink: ~200g (2 oz whisky at 43%, soda ~1:3, over ice)

Component Amount % of drink
Alcohol (ethanol) ~20g 10.2%
Sugar ~0g 0%
Water + dilution ~180g 89.8%

The purest long drink — ~10% ABV finished and zero sugar. A single 2 oz whisky pour carried by ~3 parts soda and ice melt; nothing else. Everything reads through the whisky, so the whole technique is keeping it cold — warm components flatten the fizz and the drink loses its snap.

Notes

  • The ratio is roughly 1:3 or 1:4 whisky to soda. Adjust to taste.
  • Everything must be cold. Glass, whisky, soda. This is the entire technique.
  • Stir once. Over-stirring flattens the drink.
  • Suntory Toki and Nikka Days are the standard choices — light, clean, built for mixing.