How to make a delicious highball! 🥃 This measuring muddler is super co

Suntory Whisky Kakubin [with muddler novelty item]

Hello there! 😊 It's Yoko from Sakagura Sumidaya, a liquor store in Hiroshima. 👋

"When I make highballs at home, they taste somehow different from the ones at a bar...🤔"

"The taste isn't consistent; sometimes it's too strong, sometimes too weak...💦"

Do you have these concerns?

Actually, the most important factor in making a delicious highball like the one you'd get at a bar is the ratio (golden ratio) of whisky to soda! ☝️

Today, I'll introduce a magical item and method that anyone can easily use to recreate that "bar taste"! ✨

The Golden Ratio for a Delicious Highball is "1:4" ⚖️

Suntory recommends a "whisky 1 : soda 4" ratio for the most delicious Kakubin highball.

However, measuring "1 to 4" by eye can be surprisingly difficult...

That's where our "original measuring muddler" comes in handy, which we're currently offering as a limited-quantity set! 🥄✨

Measure like a pro just by scooping! The amazing measuring muddler😲

This muddler doesn't just stir.

It has a small cup on the handle, and simply pouring liquor into it precisely measures "30ml (one serving at a bar)"! 📏

Pour Kakubin into the muddler's cup.
Pour directly into the glass.
Then just add soda.

With this, you can consistently create a highball with the "perfect concentration" every time! 🙆♂️

Practice! How to make the best "Kakubin Highball" 🥃

Now, I'll introduce the best recipe using this muddler.

【What you'll need】

🧊 A well-chilled glass
🧊 Ice (preferably store-bought rock ice)
🥃 Suntory Kakubin (even better if chilled in the freezer!)
🫧 Strong carbonated soda
🍋 Lemon (optional)
🥄 Today's star: the measuring muddler

【Instructions】

Fill the glass with ice

To chill the glass, swirl the ice with the muddler and then discard any melted water. 💧
Pour the whisky

Using the muddler's measuring cup, pour 30ml of Kakubin. (If you prefer it stronger, you can add two cups! 😉)
First, mix only the whisky

This is key! 💡 Before adding soda, thoroughly blend the whisky and ice to chill it.
Gently pour the soda

Pour the soda gently along the rim of the glass, avoiding the ice. (The golden ratio is about 1 part whisky to 4 parts soda.)
Stir vertically just once with the muddler

To prevent the carbonation from escaping, simply insert the muddler to the bottom and lift it up vertically once. Do not overmix! 🙅♀️

And there you have it, a sublime Kakubin highball with "sweet aroma, rich body, and a dry finish"! 🎉

"The Best Snacks" Recommended by a Hiroshima Liquor Store 🍖

Once you've made a delicious highball, don't you want the best snacks to go with it? 😋

As people from Hiroshima, we highly recommend Hiroshima's specialty, "Senji Age" (fried entrails).

This delicacy is made by frying and drying pork offal, condensing its rich flavor. The rich umami that "gets more flavorful with every bite" pairs perfectly with the crisp carbonation of a Kakubin highball! ✨

Wash down the lingering fat of the offal with a highball...

It's truly a combination that guarantees an endless loop of enjoyment! 🍺🔄