The Japanese whisky highball, composed simply of whisky and soda, has inspired a thriving ready-to-drink market and countless creative interpretations worldwide.
Chu-Hai, a shochu highball commonly found in izakayas, has recently gained traction in the U.S., with its versatility allowing for various flavor infusions.
The Hot Campari serves as a seasonal delight in Japan's bars, representing a joyous yet nuanced cocktail that combines shochu with a hint of kümmel.
Japanese bartenders innovated the Gin & Tonic by replacing banned quinine with soda water, resulting in a light and refreshing cocktail that showcases gin's character.
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