CLASSIC HIGHBALL
by Japanese bartenders
INGREDIENTS:
- 30 ml of Taketsuru Pure Malt
- 120 ml of Soda Water
- Lemon zest (optional)
For western palates, Stanislav Vadrna suggests using a 2:1 ratio (50ml whisky to 100ml soda water).
For western palates, Stanislav Vadrna suggests using a 2:1 ratio (50ml whisky to 100ml soda water).