- 1
Pre-chill a highball glass in the freezer for at least 10 minutes.
- 2
Fill the chilled glass with large ice cubes, packing them tightly.
- 3
Pour 45ml of blended Scotch whisky directly over the ice.
- 4
Slowly pour 90ml of chilled soda water down the side of the glass to preserve carbonation.
- 5
Stir gently once with a bar spoon - just enough to combine.
- 6
Garnish with a lemon slice wheel on the rim and serve immediately.
The Japanese kissaten-style highball technique - using very cold, tightly packed ice and chilled soda poured slowly down the spoon - is widely considered the gold standard for this drink, minimizing dilution while maximizing effervescence.
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