Thursday, March 30, 2017

Cherry Blossom Highball

In Japan, the highball is King.  Specifically, the Whisky Soda is King.  Meticulously made with well thought out ingredients, perfectly clear ice, quality soda water, and of course, a carefully cut sliver of citrus peel to brighten the drink. 

On our visit in January we went on an epic bar pilgrimage (stay tuned, I'm still editing photos) and the first stop was Bar High Five.  We ordered whiskey cocktails made with traditional Japanese flavors, and one of them was made with a fluorescent cherry blossom liqueur made by Suntory (I know, who knew they made anything other than fancy whiskey?!?!?).  Naturally, I RAN to the liquor store to buy it, and brought it home with me. 

Seeing that it is spring time, Cherry Blossom Highballs are in order.  So make some blocks of clear ice, break out the Japanese Whiskey, and run to your neighbors blooming trees to steal some blossoms (I won't tell if you don't). 

Cherry Blossom Highball
Created by Gastronomista

2 oz Fuji Japanese Whisky
1/2 oz Suntory Cherry Blossom Liqueur (can substitute Luxardo Maraschino)
4-6 oz Quality Soda Water (Fever Tree, East Imperial, Q Drinks, etc)
High Quality Ice
Grapefruit Express

Pour whisky and Cherry Blossom Liqueur into a highball glass, and top with ice.  Slowly top with soda water making sure to not pour directly on top of the ice.  When the glass is half way full, stir, and then continue filling with soda water, stir again.  Express a Grapefruit peel on the top of the drink, and carefully float on top.  Add a fresh cherry blossom for extra styling points!!

(Pro Tip: by pouring the soda water into the whiskey and not directly onto the ice it makes a softer tasting drink.  I don't yet understand the science behind this, I need to do a bit more research, but it does make the drink less bitter).


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