The Coconut Highball is my personal tribute to the beauty of the ephemeral—to that fleeting nature of Hanami that left such an impression on me following my numerous pilgrimages to Japan. Moving away from generic, lacklustre sushi, at Don Panko we advocate that mixology should possess just as much soul as a high-art dish. By marrying the artisanal precision of Hibiki whisky with the floral delicacy of shiso liqueur and the rounded sweetness of Giffard coconut syrup, we achieve a millimetric balance. The acid solution tightens the drink, while the bubbles from the ultra-chilled soda unlock the wood and malt notes hidden deep within the spirit. A floral and sophisticated long drink that pairs impeccably with the crispy punchiness of our Iberian Katsu Sando.
Coconut Highball Ingredients
*Measurements detailed in millilitres (ml) and fluid ounces (fl oz) in accordance with international mixology standards.
- 30 ml (1 fl oz) — Japanese Whisky Suntory Hibiki
- 22 ml (¾ fl oz) — Shiso Liqueur (Zoppi)
- 30 ml (1 fl oz) — Coconut Syrup (Giffard)
- 5 ml (⅙ fl oz) — Acid Solution
- 1 Dash — Menthe Pastille Liqueur (Giffard)
- 185 ml (6 ¼ fl oz) — Premium Soda
- High-density rock ice
- Total Liquid Volume: 272 ml
Step-by-Step Preparation
Follow this strict bar discipline with the precision of a master shokunin to execute the Anniversary Coconut Highball to perfection:
- Pre-chill an elegant highball glass by filling it right to the brim with dense, crystal-clear rock ice.
- Stir gently to chill the vessel and discard any residual water using a Hawthorne strainer.
- Pour in the base Hibiki whisky, shiso liqueur, coconut syrup, acid solution, and the dash of Menthe Pastille. Stir gently with a bar spoon to instantly homogenise the mixture.
- Incorporate the very cold premium soda corresponding to your measure with the utmost care, sliding it down the inside wall of the glass to protect the life and durability of the bubbles and carbonation.
- Give a single, clean vertical movement with the spoon from the bottom to integrate the dense elements without breaking the gas.
The Art of Suntory Blending
As I have maintained in my chronicles for specialist publications, this array of spirits represents the ultimate celebration of Japanese time and patience. Every expression is born from the harmony between nature and humankind, combining malt and grain whiskies from three fundamental pillars of the House of Suntory:
- Yamazaki Distillery: Established in 1923 in an environment of pure waters, it contributes the complex, multi-layered structure of its malts.
- Hakushu Distillery: Embraced by ancient forests, it endows the blend with clean freshness and crystal-clear herbal notes.
- Chita Distillery: Specialising in coastal grain whiskies, it provides the cleanliness and smoothness that round off the whole.
The design of the bottle is no mere whim: its 24 facets pay tribute to the 24 micro-sections of the traditional Japanese seasonal calendar. The Echizen Washi paper label is handwritten by expert calligraphers, and the detail in a kokimurasaki (noble purple) tone seals an aesthetic designed to make enjoying this drink an authentic sensory ritual.
