The Japanese highball is not merely a drink; it is a masterclass in simplicity, texture, and temperature control. To make a true Toki highball, chilling your glass and high-quality ice is the absolute first step toward achieving perfection.
Begin by filling a tall Collins glass completely with clear ice cubes, then pour one part Suntory Toki Whisky over the ice. Stir gently to cool the liquid down before slowly pouring in three parts ice-cold, highly carbonated soda water.
The golden rule of mixing is to stir only once with a long bar spoon, lifting the ice from the bottom just enough to blend without breaking the bubbles. Finish with a twist of fresh lemon peel to release bright citrus oils across the top of the glass.