Japanese Highball

By Steve Kilcullen Jump to Recipe

For a simple, strong and effervescent tipple, look no further than the “haibōru”, or Japanese Highball.

Imagine yourself in Tokyo. The neon-drenched streets are bustling with people, all moving with purpose and speed. They can all tell you aren’t from there. Not because of where you’re from originally, but because of your vibe. You walk differently, carry yourself differently. The way you wear your clothes, your hair… the entire city seems to be moving on its own wavelength, a frequency that isn’t taught, but must be acquired. Feeling a little overwhelmed and out of sorts, you find yourself in front of what looks to be a bar. Walking in, you see a few patrons all drinking the same thing, which also happens to be the drink we’re looking at tonight. When in Rome, or Tokyo, you do as they do. So you order yourself a haibōru, or Japanese Highball.

While the Highball cocktail—whiskey and club soda—has been around since the early 1900s, the Japanese Highball became popular in the Land of the Rising Sun in the 1950s. Featuring the distinct balanced brilliance of Japanese whisky topped with club soda, the haibōru became the go-to drink for businessmen dealing with the stature and stress of an emerging technological and artistic juggernaut in a post World War II society. Over the decades, the cocktail transcended its own popularity to become a Japanese icon.

Today, the Japanese Highball is a cultural institution. This cocktail is so popular that you can pop into a convenience store anywhere in Japan and purchase a premixed can. Bars all over the country have “Highball Machines” that robotically dispense a balanced mixture of Japanese whisky and club soda for the perfect dram. Are these replacing bartenders? Not at all. This cocktail is served so often that the device only helps keep up with demand. They’ve even started popping up in bars in the United States, in Dallas, specifically.

Most nights, I like to pair a movie with a cocktail. Tonight, as I enjoy a few Japanese Highballs, Akira Kurosawa’s noir classic High and Low is the perfect cinematic entrée. If you’ve never seen it, it’s time to mix a few drinks for yourself and turn the lights down, where applicable.

What Is The Best Alcohol To Use In A Japanese Highball?

Why, Japanese whisky of course. I myself love Suntory Toki whisky, as it’s smooth, full-bodied and even carries some scotch-like notes that I find quite different and welcome when compared to Irish or American varieties of the spirit. Japanese whisky—spelled without the “e”—has been produced in a similar fashion to Scotch and Irish whiskey since 1923, and is known for its precise, delicate balance of flavors.

WHAT GLASSWARE AND GARNISH IS USED?

When drinking any kind of highball cocktail, a highball glass filled with ice is the proper way to imbibe. Garnish with a lemon or orange twist for an extra little zing of citrus.

IS THE HIGHBALL THE MOST POPULAR COCKTAIL IN JAPAN?

If it isn’t THE most popular mixed drink in Japan, it is definitely toward the top, along with the Chūhai, Lemon Sours and Red Eyes.

Similar Cocktails To The Japanese Highball

If the simplicity of a strong and robust Japanese Highball appeals to your sensibilities, then you’ll enjoy any number of easy-to-make beverages we have here at Twist & Toast. Be they whiskey, vodka, gin or rum, you’ll be sure to find recipes that’ll quench your thirst and satisfy your taste buds. Check these out below for a start, then explore the site for even more.

• Tequila and Sprite – The classic lemon-lime soda combines with tequila for a refreshing and fizzy Southwestern-tasting treat.
• Whiskey Ginger – Ginger ale and whiskey create this straightforward and strapping tipple.
• Vodka Spritzer – This clean and citrus-tasting cocktail is perfect on a hot day by the pool.
• Rum and Coke – This two-ingredient mixture is a legend amongst adult beverages.