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Mike's Mix: Japanese Whisky Highball Cocktails

MINNEAPOLIS (WCCO) -- Each week, Mike Augustyniak finds a new cocktail from a local mixologist. This week, he samples a few different versions of a simple but classic cocktail.

Basic Whiskey Highball

  • 1 ½ oz Yamazaki 12-year single malt whisky
  • Topo Chico mineral water

Instructions:

Add the whisky to a highball glass containing several large ice cubes; then, top with mineral water.  Stir gently to combine.

Taste Test

Containing one spirit and one mixer, there is no simpler cocktail than the classic highball.  Designed to "stretch" the spirit out by adding dilution and volume, highballs lower the proof of the cocktail, and highlight subtleties in the spirit.

Here, Luxury Specialist Joshua Augustin of Beam Suntory introduces us to Yamazaki 12, a Japanese single malt whisky.  Japanese whiskys are known for their subtler and more nuanced flavor than their American and Scotch counterparts, and have become so popular worldwide that a limited amount is available in the United States each year.

With a spare recipe such as this one, the quality and flavor of the water matter.  Experiment with both sparkling and flat options, keeping in mind that the inherent nuance will shine through.

Spoon and Stable Highball

  • 2 oz Hibiki Harmony whisky
  • ¼ oz saffron honey syrup *
  • ¼ oz Rothman and Winter Apricot Liqueur
  • ¾ tsp fresh lemon juice
  • ½ tsp of salt to the glass
  • Raw ginger root
  • Fresh cucumber

* To make saffron honey syrup, combine ¼ cup honey, ¼ cup water, and 5-7 saffron threads in a small saucepan; stir over low heat until combined.  Chill and use.

Instructions:

This recipe is built directly in a Highball or Collins glass.  Add 1 slice of raw ginger, and cucumber, and muddle both gently.  Fill the glass ¾ full with ice, add liquid ingredients, and top with soda water.  Stir gently to combine, and spritz top of cocktail with atomized apricot liqueur.

Taste Test

If you're like me, you probably think of cucumber, ginger, and apricot as better matches for gin or vodka, than for whiskey.

Beam Suntory's Hibiki Harmony blended whisky (inspired by Japan's subtle 24 seasons) contains notes of rose, lychee, rosemary, and citrus, making it a perfect match for the flavors above.

This combination is what makes the Spoon and Stable Highball such a pleasure as a long-drinking, summer sparkler that is refreshing even on the hottest of days.

Spoon and Stable  serves up a celebrated menu of seasonal riffs on classic cocktails.  It is Chef Gavin Kaysen's first restaurant in the Twin Cities; his second is due to open in downtown Wayzata in early 2017.

Smoke and Wine Highball

  • 1 ½ oz Hakushu 12-year Single Malt Whisky
  • ¾ oz Miro Rojo Vermut de Reus
  • ¾ oz Abbe Rous Matifoc Rancio Sec
  • 2 oz distilled water

Instructions:

Build cocktail in a highball glass over ice; stir gently to combine.

Taste Test

Hakushu 12-year single malt is the smoky member of the Beam Suntory whisky portfolio.  As with most Japanese whisky, though, the flavor is gentle and bright, with smoke notes playing a supporting role as opposed to a starring role.

The vermouth component of the cocktail is a tribute to a classic sherry cocktail called The Adonis.  In the Smoke & Wine, the addition of vermut brings a sweet, warm, wormwood hint, while the Rancio Sec dries out the cocktail.

Marvel Bar specializes in serving up long-drinking hyper-diluted cocktails in a dark and cozy speakeasy environment.  It's located underneath the award-winning Bachelor Farmer restaurant.

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