Guest Highball · N° 03 / 10

High You Are

By Holly Graham — Tokyo Confidential, Tokyo

A fully carbonated highball — Japanese whisky and awamori drawn long through corn tea and clarified mango.

Style

Carbonated

Glass

Highball

Ice

Ice spear

Method

Batch & carbonate

Garnish

Dried mango coin

Build
  • 15 mlDragon Whisky
  • 15 mlSho Zuisen Awamori — or a 30% abv high-proof awamori
  • 70 mlCorn tea — Japanese or Korean · see preparation
  • 30 mlClarified mango juice — see preparation
  • 5 mlSimple syrup — 1:1
  • 10 mlLemon juice
Method
  1. Combine all ingredients and batch to volume.
  2. Force-carbonate fully and keep well chilled.
  3. Pour into a highball over a clear ice spear; garnish with a dried mango coin.
Preparation

Corn Tea Boil 500 g water, add a 10 g corn-tea bag and simmer on low for 20 minutes. Remove from the heat and leave to cool.

Clarified Mango Juice Blend 2 g pectin enzyme per 1000 ml mango juice until dissolved. Leave to separate, then strain through a coffee filter.