Mizuwari: The Art of Japanese Highball

If you are uninitiated to “highball”, the Japanese art of drinking, the word might bring to your mind a game played at casinos. But, interestingly, it is a cocktail with a spirit base which is mixed with a larger percentage of non-alcoholic mixer and served with ice in a tall glass. Since 1920, the Japanese have been making whisky. They love to combine their meals with alcohol. However, it was difficult to drink whisky straight during a meal. The Japanese art of drinking whisky is known as “Mizuwari”, which means mixed with water.

This cocktail became popular in 1950 when the Japanese were recovering from war and witnessed financial constraints. It was an inexpensive way to drink whisky. However, there was a slump in whisky consumption in 1980 and early 1990s. One important factor which led to the resurgence of the highball was the Suntory campaign. To rival beer, it came up with highball in a can. With the attention which Japanese whisky is getting these days, it’s not a surprise that highball is making a comeback.

For a perfect Mizuwari, first fill your glass with ice, add a dose of whisky for every 2 to 2.5 doses of mineral water. The “highball” is that version of Mizuwari where sparkling water is used with whisky. It is one of the most revered cocktails in Japan. The modern Mizuwari recipes recommend using more water than before.

To make the Mizuwari, add ice to a highball glass. Next stir the ice with a bar-spoon to chill the glass. Make sure that you discard the melted water. Next, add whisky and stir 13 and half times clockwise. Carefully add the sparkling water and again stir 3 and half times clockwise. Make sure that you do not spill and spoil the drink. When you are highballing, go with a light whisky such as Suntory Hibiki Japanese Harmony or Nikka Coffey Grain. Your magical potion is ready.

Blend of Three Malts – Monkey Shoulder

That summer afternoon it was raining and the wind whistled away to glory, the rain-washed courtyard half-filled with leaves conspired to take you away from your curriculum books for a while. A sip of coffee by the window while holding a best-seller seemed like the best way to spend the lazy, beautiful afternoon. As you transcended to the next phase – ‘the corporate’, a dram of whiskey quite seamlessly took over the coffee and novel. The rain gave you just the reason you were looking for, to hold the glass and forget the laptop for a while.

Traversing the Journey of Jameson Irish Whiskey

In the premium liquor industry, Irish whiskey has made a monumental comeback and is overtaking Scotch whisky in terms of popularity. The world’s highest selling Irish whiskey brand is Jameson. Although an Irish brand, it was first created by a Scotsman, John Jameson, as well as relatives of his wife, a member of the famous Haig family. Jameson purchased the distillery in 1780 and started to produce top-notch liquor. Three main ingredients which he used to make this whisky were barley, pure Irish water, and maize. For a considerable period of time now, this brand has been enjoying the position of the market leader in whisky exports.

The Blue Hanger – A Story of Loyalty

William Hanger (6 August 1744 to 11 December 1814) was the second surviving son of Elizabeth Bond, heiress and daughter of Richard Bond, Hereford, and Gabriel Hanger, 1st Baron Coleraine. Styled The Honorable William Hanger (1762 – 1794), he succeeded his elder brother John as the 3rd Lord Coleraine in 1794. Coleraine was an Irish peerage, and William continued to occupy his seat in the Irish House of Lords till his death at the ripe age of 70.