Whisky Highball — The SG Club (#9, 2023)

Signature serve of The SG Club, Tokyo — Shingo Gokan's bar where the highball is elevated to an art form in the Japanese tradition.

Ingredients

• Japanese Whisky1.5 oz
• Soda Water4.5 oz

Method

1. 1.Pre-chill a tall, thin highball glass in the freezer until frosted.
2. 2.Fill the glass completely with large, crystal-clear ice (hand-carved preferred).
3. 3.Stir the ice in the empty glass briefly to chill it further, then discard any meltwater.
4. 4.Pour the whisky over the ice.
5. 5.Stir exactly 13.5 times (one direction) — Gokan's prescribed stirring count.
6. 6.Slowly pour ice-cold, well-carbonated soda water down the inside of the glass to preserve bubbles.
7. 7.Stir gently 3.5 more times to integrate.
8. 8.No garnish — or a single thin lemon peel expressed over the surface and discarded. Serve immediately.

Notes

• The 1:3 whisky-to-soda ratio is traditional for Japanese highballs — light, refreshing, and endlessly drinkable.
• The ritual matters as much as the recipe: the specific stir counts, the crystal-clear ice, the frosted glass, and the cold soda are all essential to the experience.
• Gokan recommends Wilkinson Tansan soda for its high carbonation. If unavailable, use the most carbonated soda you can find, ice-cold.

Batch scaling

Common batch sizes for the Whisky Highball — The SG Club (#9, 2023). Want a different number? Open the calculator.

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