The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good.

Japanese Highball
Before you begin: chill collins glass in freezer
Be in the moment, and smile
Now.. in your chilled glass:

Add chunk(s) of clear ice (filling glass halfway) and stir for 30 seconds. Pour excess water out.

Add 2 oz whiskey over ice, and ice - and stir 13.5 times EXACTLY. I used Nikka Coffey Malt (this is not coffee flavored - it is made in a Coffey style still), you can use Suntory Toki, or any spirit if you want. 

Add 1 more piece of ice (if needed) and top of with 6 oz of carbonated water (can split with Ginergale if you like). The more carbonation the better.

Nestle bars poon under ice and stir 3.5 times EXACTLY. When finished stirring, softly lift the spoon out of the glass WITHOUT disturbing the drink any further.

Take thick lemon peel and express via match over drink, twist, and set peel in drink.

If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple
 
Peach Infused Cognac Highball
Before you begin: Chill your glass
Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week
In your glass

2 oz peach infused whiskey

½ oz lemon juice

½ oz basil syrup

4 oz club soda

Gently mix with a mixing spoon
Garnish with a basil leaf & enjoy

The Art of Drinking
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Jules
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Website: joinjules.com

Brad 
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