The recipe
for your table
Chill the glass beforehand and fill it with large, clear ice.
Pour the whisky over it and stir for 10 to 15 seconds to chill.
Add fresh ice until the glass is full, then slowly pour in the soda along a bar spoon.
Stir exactly once, from the bottom up, and serve immediately.
The story
Whisky soda was already popular in Japan in the 1950s, when Suntory opened its Torys bars to promote its own whisky. After decades of declining whisky sales, Suntory launched a campaign in 2008 to bring back the highball as a beer alternative with meals—including special tap installations. It worked spectacularly: the “haibōru” became a national craze and then conquered cocktail bars around the world, along with the reputation of Japanese whisky itself. The lesson: attention makes even the simplest drink special.
The right glass
For a Japanese highball, you want a thin, tall, perfectly straight glass holding 33 to 47 cl. The thin wall feels refined on the lips, while the straight shape keeps the carbonation lively. Japanese bartenders swear by minimalist glasses without decoration: the clarity of the drink and ice is the whole point. Always place the glass in the freezer or refrigerator beforehand. If you also drink the same whisky neat or on the rocks, take a look at our whiskey glasses.
Arcoroc Islande Long Drink Glass 33 cl (6 pieces)
Onis Icon Long Drink Glass 47 cl (6 pieces)
Both sets—€ 49.90 together, free shipping on orders over € 50.
Variations & twists
Every whisky makes a different highball: a blend stays light, a single malt adds depth, and a bourbon brings sweetness. Japan also has the Kaku highball, served with a lemon slice. More important than the brand is the ritual: an ice-cold glass, clear ice, a gentle pour, and one stir. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
The ratio is sacred: 1 part whisky to approximately 2.5 parts soda. Use the largest, clearest ice you can make or buy—cloudy ice dilutes the drink faster and looks less polished.
The 1:2.5 ratio explained
Use 10 to 12 cl of ice-cold soda water for 4.5 cl of whisky—that is, approximately one part to two and a half. This deliberately contains less soda than a regular whisky soda, where one part to three or four is customary. With this ratio, the whisky remains clearly present without making the drink heavy. For a lighter version with a meal, use a 1:3 ratio; for a stronger version, use 1:2. Measure with a jigger rather than by eye, because a difference of half a centilitre is immediately noticeable with so few ingredients.
How strong is a Japanese Highball
Expect about 11 percent in the glass. The 4.5 cl of 40 percent whisky provides 1.8 cl of pure alcohol, and with 11 cl of soda, you end up with a glass of just over 15 cl. That’s roughly one and a half standard drinks, comparable to a large glass of wine. Because the highball is so light and clean-tasting, it goes down more easily than you might expect—and that is precisely why it is served in Japan as a beer substitute with meals. Large, clear ice helps, because it melts more slowly and dilutes the drink more gradually.
Highball or regular whisky soda
On paper, it’s the same drink; in practice, it isn’t. You casually pour a whisky soda over whatever ice you have, whereas the Japanese highball is a procedure. The glass goes into the freezer beforehand, the ice is large and clear, the whisky is stirred for 10 to 15 seconds first to chill it, the soda is slowly poured down a bar spoon, and then it is stirred exactly once from the bottom upward. The result is colder, less diluted, and much more sparkling. The same two ingredients, a completely different glass.
Which Japanese whisky should you choose
Suntory Toki is the standard for this cocktail and also the most affordable: light, with green apple and a hint of honey. Nikka Days and Hibiki Harmony work just as well, although Hibiki is considerably more expensive than the highball warrants. Leave rye out here, as its peppery spice clashes with the carbonation, while a heavy Islay malt overpowers everything. If you do not have a Japanese bottle at home, a smooth Scotch blend or an Irish whiskey comes closest. Stick to 4.5 cl, whichever bottle you choose.
Frequently asked questions
What is a Japanese highball?
A Japanese highball is whisky with ice-cold soda water, made with almost ritual precision: a pre-chilled glass, large clear ice, 4.5 cl whisky, 10–12 cl soda poured down a bar spoon, and exactly one stir. The result is fresher and cleaner than an ordinary whisky soda.
What is the whisky-to-soda ratio in a highball?
One part whisky to about 2.5 parts soda, or 4.5 cl whisky to 10–12 cl soda water. If you want it lighter with a meal, move toward a 1:3 ratio. More important than the exact ratio is that both ingredients and the glass are ice-cold before you begin.
Which whisky do you use for a Japanese highball?
A smooth Japanese blend is the classic choice because it is light and floral enough not to overpower the soda. A simple Scotch blend works almost as well and costs a fraction of the price. Save heavy, heavily peated single malts for drinking neat.
Why is clear ice so important in a highball?
Large, clear ice melts more slowly and dilutes the highball less, so the carbonation stays lively longer and the glass tastes fresh to the last sip. Cloudy ice is full of air bubbles and breaks apart more quickly. A tall, slender glass also keeps the bubbles in check; see our highball glasses.
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