Guest Highball · N° 10 / 10

Soba Highball

By Taln & Aum — Bar Us, Bangkok

Clean and savoury — whisky, cucumber and yuzu ponzu lengthened with carbonated genmaicha.

Style

Highball

Glass

Highball

Ice

Ice spear

Method

Build

Garnish

Cucumber slice

Build
  • 30 mlDragon Whisky
  • 10 mlCucumber syrup — see preparation
  • 10 mlYuzu ponzu — store-bought
  • TopCarbonated genmaicha — see preparation
Method
  1. Fill a highball to the top with a clear ice spear.
  2. Build the whisky, cucumber syrup and yuzu ponzu directly over the ice.
  3. Top with carbonated genmaicha and stir once, gently.
  4. Garnish with a slice of cucumber.
Preparation

Cucumber Syrup 1:1 Combine equal parts cucumber skin and granulated sugar. Leave in the fridge until the sugar melts to a syrup, then strain.

Carbonated Genmaicha 40 psi Brew 25 g genmaicha in 1000 g boiled water for 5 minutes and strain. Cool, chill cold in the fridge, then force-carbonate at 40 psi.