CLASSIC · JAPANESE WHISKY

Mizuwari

Name: Mizuwari
Total time: 5 min
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 30 ml Japanese Whisky; 60 ml Chilled Soft Mineral Water

Japanese whisky and still water, built over ice with a precision that looks absurd until you taste the difference it makes.

Ingredients

Japanese Whisky30 ml

Chilled Soft Mineral Water60 ml

Glassware

Highball glass

Chilled.

Highball glassesAd

Flavor

Cask character · Honey · Oak · Vanilla

Estimated profile

A cigar alongside More like this

Method

1
Fill a highball glass to the top with hard, clear ice and stir until the outside of the glass frosts, then pour off any melt.
2
Add the Japanese whisky and stir exactly thirteen and a half turns clockwise to chill it without dilution.
3
Top up with more ice if the level has dropped.
4
Add the chilled mineral water in a slow, steady pour down the side.
5
Stir three and a half turns and serve immediately.

The kit for this drink

Ice Glassware Stir and measure

From the Bartender

The standard Japanese way to drink whisky with a meal, and the reason Japanese whisky is built the way it is: designed to be diluted rather than sipped neat. Use soft, low-mineral water and cold hard ice. The stirring counts are a real bar convention, not folklore — they exist to chill without watering.

Rating

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