Whiskey Highball Recipe: The Japanese Bartending Classic

Pre-chill a tall highball glass and keep the soda bottle and whisky very cold before building.

Fill the chilled highball glass with large cold ice cubes to just above the rim.

Measure and pour 1.5 oz Japanese whisky over the ice.

Slowly pour 4 oz chilled club soda down the back of a bar spoon into the glass to preserve carbonation.

Gently stir two to three times with the bar spoon, using long, soft strokes to integrate without knocking out bubbles.

Express the lemon peel over the surface to release oils and rest it on the rim or drop it in as an optional garnish, then serve immediately.