The Japanese highball cocktail, or “haibōru” is a simple yet elegant drink that has gained popularity both in Japan and internationally. Its roots trace back to the early 20th century, but it saw a significant resurgence in the mid-2000s, thanks in part to Suntory’s successful marketing campaigns. This cocktail exemplifies the Japanese approach to simplicity, precision, and quality, transforming a straightforward combination of whisky and soda water into a refined experience.
Nomiya Station, a premier destination for innovative Japanese cuisine at Roosevelt Field Mall, recently unveiled its state-of-the-art highball machine, designed to perfectly blend chilled Suntory whisky with carbonated bubbles finer than champagne, creating the ultimate highball.
“Highball is not just a drink; it’s an experience that captivates with its refreshing taste,” Ajay Chawla, owner of Nomiya Station said, “It is ideal for complementing our expertly crafted sushi and izakaya dishes at Nomiya.”
Nomiya mixologists expertly blend their various highball offerings, some with traditional Suntory whisky and some with vodka.
The Essence of the Japanese Highball
At its core, the Japanese highball consists of whisky, soda water, and ice, but the magic lies in the meticulous preparation. The choice of whisky is crucial, with Japanese whiskies such as Suntory’s Kakubin often preferred for their smooth, balanced profiles that complement the effervescence of the soda. Any high-quality whisky can be used.
Preparation and Technique
The preparation of a Japanese highball is almost ceremonial, emphasizing precision and care.
Here is a step-by-step guide to creating the perfect highball:
Chill the Glass: Begin by chilling the glass to ensure the cocktail stays cold for longer. This can be done by filling it with ice and letting it sit while you prepare the other ingredients.
Ice: Use large, clear ice cubes that melt slowly, preserving the integrity of the drink without diluting it too quickly.
Whisky: Pour a measure of whisky over the ice. The amount can vary, but typically 1.5 to 2 ounces is standard.
Stir: Stir the whisky and ice gently, about 13 and a half times, to chill the whisky and slightly dilute it.
Soda Water: Add high-quality, well-carbonated soda water. The carbonation level is crucial as it brings out the flavors of the whisky and adds a refreshing quality to the drink. Pour the soda water down the side of the glass to preserve the bubbles.
Stir Again: Give the drink a gentle stir, about three and a half times, to mix the whisky and soda without losing too much carbonation.
Garnish: A twist of lemon peel can be added to enhance the aroma and add a citrusy note, though this is optional.
Cultural Significance
In Japan, the highball is more than just a cocktail; it’s a cultural icon. Its popularity surged in the post-war period when beer was expensive, and whisky highballs offered a more affordable option. Today, it’s a staple in izakayas (Japanese pubs) and enjoyed at home as a refreshing accompaniment to meals.
The highball’s appeal lies in its versatility. It can be paired with a wide variety of foods, from sushi and sashimi to grilled meats and vegetables. Its clean, crisp profile cleanses the palate, making it an ideal match for the subtle and intricate flavors of Japanese cuisine.
Modern Variations
While the classic highball is revered for its simplicity, modern bartenders have experimented with variations, adding unique twists to the traditional recipe.
The Japanese highball cocktail is a testament to the beauty of simplicity and the importance of technique. Its rise in popularity highlights a growing appreciation for cocktails that emphasize balance and subtlety. Whether enjoyed in a bustling Tokyo bar or at home, the Japanese highball offers a refreshing, sophisticated drinking experience that celebrates the art of whisky.
Nomiya Station, open daily from noon to 10 p.m., is located on the west side of Roosevelt Field Mall (630 Old Country Rd., Garden City).
Visit www.nomiyastation.com for the full menu and more information.
