Mizuwari
KLASSIKER · JAPANESE WHISKY

Mizuwari

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.

Ingredienser
Japanese Whisky30 ml
Chilled Soft Mineral Water60 ml
Glas
Highball glass
Kylt.
Metod
  1. 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. 2

    Add the Japanese whisky and stir exactly thirteen and a half turns clockwise to chill it without dilution.

  3. 3

    Top up with more ice if the level has dropped.

  4. 4

    Add the chilled mineral water in a slow, steady pour down the side.

  5. 5

    Stir three and a half turns and serve immediately.

Från bartendern

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.

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