Ingredients

   
2oz Japanese whisky
0.5oz yuzu juice
  Soda water, well chilled
  Ice
  Yuzu peel or lemon twist

Steps

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

  2. Fill the glass with ice. Pour in whisky and yuzu juice.

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

  4. Garnish with yuzu peel or a lemon twist.

Notes

  • Everything must be cold. Glass, whisky, soda. Warm components kill the fizz.
  • Stir once, gently. Over-stirring flattens the drink.
  • Yuzu juice is available bottled at Japanese grocery stores. Fresh yuzu is seasonal (winter).
  • The ratio is roughly 1:3 spirit to soda. Adjust to taste.
  • Suntory Toki or Nikka Days work well here — light, mixable whiskies. Don’t waste single malt on a highball.
  • A lemon twist is a fine substitute if yuzu peel isn’t available.