The highball, in its simplest form, is a base spirit topped with carbonated water; think gin and tonic, scotch and soda, or rum and Coke. Although the Brits lay claim to this fizzed tipple, its popularity in Japan too is irrefutable.
While the whiskey highball remains most recognisable, any spirit can be used. Here, we've opted for shochu, a Japanese spirit typically distilled from rice, barley or sweet potato.
"Shochu is special in its own way, as it is often on par with premium vodkas and gins, without the price tag attached," says Stuart Thompson, bar manager of Sydney's Saké The Rocks.
This rose-hued highball is our twist on one of Saké Bar's staples, Miss Wednesday; a floral and sophisticated ode to shochu.