![]() ![]() Adding their own touch to the concept, bespoke mugs are purchasable at the Prairie School, to fill up with delicious Toki highballs all night long. Of course, the Suntory highball machine was added to the new establishment. and author of the Bartender’s Manual, recently opened a Japanese-inspired bar named the Prairie School in Chicago. Jim Meehan, one of the most well-known bartenders in the U.S. Van Lieshout, the cocktails are growing more and more popular. Priced at $12, and with the addition of some grapefruit essence by Mr. He notes that, despite the drink’s simple build, the machine adds the famed Japanese touch of art to each one. “The cocktail’s appeal is rooted in its simplicity,” said General Manager John Van Lieshout. Toki whisky is a lower end, more affordable (compared to the Hibiki) blended whisky by Suntory, who recommend it be enjoyed in a highball.Īccording to an interview with the Wall Street Journal, Kinfolk 90, a classy bar in Brooklyn, was the first bar in New York to purchase the new machine. ![]() Enter the highball machine.Īn official announcement hasn’t been made, but with the Suntory Toki range as the frontrunner, Beam Suntory has created a futuristic highball-making machine. Famed bartenders tackle the highball and create their own twists, while Japanese-inspired bars with their own signature highball are popping up all over the place.Īll of the above make this the perfect time to create a new, convenient way of building the two-ingredient cocktail. This belief is spreading, and the highball culture seems to be growing in popularity all over the world, especially in the U.S. Suntory Toki Highball Machinesīuilt with the Japanese attention to detail in mind, a highball can be a wonderful, refreshing drink to enjoy on a night out. ![]() Now, Suntory is dynamically bringing this Japanese cocktail serve to Western shores. But there is beauty to be found in the Japanese highball serve, as it captures Japanese culture in one, tall glass. The Japanese highball can be described as an art, and after venturing into a few bars in Japan, you’ll find that it’s the most common way whisky is consumed.Īs you know, Japanese whisky is the definition of smoothness and delicacy, and savouring it straight is the only way to fully experience its potential. However, in the land of the rising sun, the whisky highball isn’t as simple as we know it. It’s simple, watery, and believed to ruin good whisky. Grab a highball glass, fill it with ice, add the whisky and top it up with soda. To most the serve is commonly known as a whisky highball, or a whisky and soda. I mean ordering a Yamazaki 12 year-old with Cola… Seriously?īut one serve is as disputed as they come, and while many from the Western world cringe at the thought, it seems the entire population of Japan love, and swear by this serve. They might even interject and school you on the “right” way to consume your dram. Odds are a seasoned whisky expert will sit shaking in his or her bar stool, a few feet away. Don’t believe me? Enter any high-end whisky bar, from London to Tokyo, and order an 18 year-old single malt on the rocks. ![]() Other serves mask and weaken the whisky’s flavour, and simultaneously, anger whisky connoisseurs worldwide. Order your dram straight, or with a few drops of water, and you’ve made the whisky gods proud. Some of the serves are based on tradition and science and are meant to bring out the full potential of any good whisky. Over the years whisky has been consumed in many different ways. ![]()
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