The highball is among the world's simplest cocktails. Whisky, soda water and citrus peel is all that's required, and even the peel is optional. But leave it to the Japanese to raise the no-brainer concoction to an art form. The perfect ice, carbonation management, and whisky-to-water ratio are all areas of hot debate amongst Japanese mixologists who have been pursuing highball nirvana since the drink became fashionable in the 1950's. When Suntory Toki hosted a NYC bar crawl in search of the Best Highball in Manhattan, I joined the search team. What we discovered was more than just a whiskey soda. Click through for how it went down.
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