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Authentic Haibōru Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Serve With
Tips
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whisky
Japanese whisky is the way to go. The Suntory Kakubin Whisky is most commonly used for making this cocktail. However, when ordering at high-end places, experienced drinkers choose the whisky and the kind of soda water they'd like. Other popular brands of whisky that are good to use for making this highball include Suntory Hibiki, Suntory Toki, Suntory Yamazaki 12-year-old single malt whisky, the Hakushu ... Read more -
soda water
Always go for soda water with high carbonation levels that is well-chilled — avoid mineral and sparkling waters since they have low levels of carbon. The key thing with soda water is to lose as few bubbles as possible. There are several ways one can preserve the bubbles in the drink when making the cocktail. One way to lose as few bubbles as possible is to make sure you pour the soda water into the ... Read more -
ice
Ideally, the ice should be clean, hand-carved, large, and should not have sharp edges that might burst the soda water bubbles. Because the ice needs to dilute slowly and steadily as not to throw off the temperature and the proportions of the drink, large spear-shaped ice or a few square ice cubes are best to use. -
method
Everything has to be cold beforehand — the ice, the whisky, and the soda water. If the glass has not been kept in the freezer, it needs to be chilled by placing a large ice cube in the glass and then stirring it until the glass is cloudy and the ice has melted a bit. Once you throw away the melted water, you can add another large ice cube to the whisky and then stir again to chill it. -
garnish
Typically, haibōru does not have a garnish. Still, a lemon wedge, a grapefruit slice, or a mint sprig are often used for this purpose; however, they do not act merely as a garnish but provide flavor as well, since the choice of garnish depends on the choice of whisky. For example, a Hakushu 12-year whisky pairs nicely with mint, that is usually placed at the top of the drink. On the other hand, Toki ... Read more -
homemade hand-carved ice
To make hand-carved ice at home, freeze a bowl with water. Once frozen, chisel away the cloudy top part of the ice, then carve out large cubes out of the clear ice that's on the bottom of the bowl. -
variations
Haibōru does not have to include ice necessarily — there also exists a version made only with chilled whisky and chilled soda water, stirred in a well-chilled glass. Also, a haibōru can have additional ingredients, such as a splash of ginger ale or cola. -
haibōru in a mug
Serving haibōru in a mug is very popular in Japan. When preparing the cocktail this way, lemon juice is also added, as well as a lemon peel or a lemon wedge. The mug is filled with cracked ice, the ingredients are added next and then just gently stirred. It is important that the mug has a handle on which to hold so that it is not directly held because otherwise, the ice will melt faster, and excess ... Read more -
drinkware
An usuhari glass, a tumbler with a less than 1 mm thick glass, is the preferred choice for this cocktail. However, other kinds of drinkware such as a highball and a fluted highball are commonly used, as is a stein with a handle. In any case, it is good to opt for a narrow glass because fewer bubbles can escape from the cocktail. -
serving
The Japanese highball is typically served with meals for mainly two reasons; first, because it's refreshing, and second, because dry whisky is a great palate cleanser. However, it is a drink that can be enjoyed on its own as well.
Haibōru
PREP 5min
READY IN 5min
The recipe is adapted from www.supercall.com.
Ingredients
Haibōru
2 oz (60 ml) (6 cl) Japanese whisky
soda water, to top (3-4 times the amount of whisky)
Preparation
1
Haibōru
Step 1/6
Add a large ice cube to a highball glass.
Step 2/6
With a bar spoon, stir until frost appears on the glass — in case the ice melts, pour off the leftover water.
Step 3/6
Add another ice cube to the glass, then top with whisky, and stir with a bar spoon 13 ½ times clockwise.
Step 4/6
Now, add a third ice cube, filling the glass with ice completely.
Step 5/6
Pour in the soda water into the glass, taking care not to touch the ice.
Step 6/6
With a bar spoon, stir the drink three times, then gently lift the ice to incorporate the two drinks without disturbing bubbles.
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