It used to be that ordering a highball was saved for grimy-floored dive bars where your drink would come with a flimsy paper straw. But these days, the whisky and soda concoction is getting a fancier spin with Japanese bartenders and their reputation for paying close attention to detail.
Temperature, for instance, is one of the key details that Japanese bartenders have mastered. As a highball is meant to be enjoyed with food more than on its own, it has to be served very cold, and at half the strength of a neat whisky. Ice is the key to achieving this.
At Bar High Five in Tokyo, master bartender Hidetsugu Ueno is particular about the type of ice served in his bar. He was in Hong Kong last September for a pop-up at the MO Bar, at The Landmark Mandarin Oriental Hong Kong. During the pop-up, Ueno shares that the ice he used was hand-cut to the shape he wanted by a bartender he brought over for the event. The right temperature and shape of the ice is important when it comes to making a highball, he shares.
To keep a highball chilled for as long as possible, crystal-clear ice balls are used so the time taken to melt into the drink is longer. "Ideally just one (or two) large pieces of ice to fit the glassware you use," says Ueno.
The glasses used to hold a highball and the sparkling water or soda are also usually kept in a freezer to make sure the drink is served as it should be — ice cold. How you pour the soda water makes a difference too.
"Ice is important for highball, but most important thing for making a highball should be how you pour soda water," says Ueno. "You must pour it with no wave, fast enough between ice and inside of glassware so you don't really need to stir to mix it."
Then, there’s the proportions. While a highball in America usually involves average whisky doused with a splash of soda, the Japanese-inspired version is more refined. The common practice is to use three parts of (filtered) water to one part of whisky, to bring down the strength of the alcohol so the drink won’t overpower the food. Fresh fruits are often used as garnish, specifically paired to the flavour profile of the whisky used.
At Ronin in Hong Kong, for instance, the popular 24-seater restaurant has a beverage menu with a wide selection of highballs. Here, different Japanese whiskies are mixed with soda water, then served with fresh garnish such as yuzu or grapefruit.
With highballs as good as these, save the whisky on the rocks for after dinner. This cocktail has gone past dive bar standards to come into its own.
Written by
Meryl Koh
Meryl Koh is former Digital Associate Editor with the Michelin Guide Hong Kong Macau. Her hunger for heart-felt connections and breaking stories is fuelled by a good cup of coffee, occasionally spiked with a shot of whisky.
Book a hotel in the neighborhood best known for all types of spring flowers in full bloom in Seoul. Seoul is expected to have flowers in full bloom throughout the weekend and the following week.
A MICHELIN Guide inspector shares his love for Hong Kong and Macau, as he tells us how he has seen the changes and potential of these two dynamic cities.
Cheffe Vicky Lau of two-MICHELIN-Starred TATE Dining Room in Hong Kong uses expressions of Nespresso’s Exclusive Selection Galápagos coffee to bring out the earthy flavours of mushroom in a mesmerising dish.
Year round, MICHELIN Guide inspectors sample an endless procession of dishes. Once in a while, a dish lands on their tables that is simply unforgettable.
The popular belief about the MICHELIN Guide is that it’s all about the stars, but don’t forget about Bib Gourmand too! Bib Gourmand awarded restaurants are adored by their many diners, because these restaurants offer meals that are even more satisfying than the price. Today, we present a list of nine restaurants that will be joining our Tokyo Selection.
Restaurant Harutaka is newly awarded Three MICHELIN Stars. One restaurant newly receives Two MICHELIN Stars, and 16 restaurants are recognised with One MICHELIN Star. The MICHELIN Green Star highlights the sustainable commitment of one new establishment. Two Special Awards are presented: the MICHELIN Mentor Chef and the MICHELIN Service Award.
Myojaku and SÉZANNE receive Two MICHELIN Stars, and 16 new restaurants are distinguished One MICHELIN Star, while the Bib Gourmand celebrates 38 new restaurants which have been rated as best value-for-money by MICHELIN inspectors.
Among these restaurants, 41 have been newly awarded by MICHELIN inspectors, receiving either Two MICHELIN Stars, One MICHELIN Star, or a Bib Gourmand recognition.
We interviewed the chefs who won stars in MICHELIN Guide Nara 2022, asking them who they’d like to share this feeling with in their moment of triumph. We also asked them to share an episode of their lives with that person.
Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.
Now on its 13th year, the MICHELIN Guide Kyoto Osaka 2022 edition lists 21 new MICHELIN restaurants in Kyoto and 26 in Osaka. Both cities also see an increased number of MICHELIN Green Star restaurants, whose culinary efforts champion sustainable gastronomy.
We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.