At Washington, D.C.’s Dram & Grain, a menu was dubbed Dram & Global, offering a series of drinks inspired from different cities across the world, including this Tokyo-style highball by Mikey Barton.
- 1 1/2 ounces Mizu shochu
- 1/2 ounce Suntory Toki whisky
- 5 ounces Golden Delicious soda*
- 3 dashes Angostura bitters
- Garnish: dried burdock root chip
Add all of the ingredients into a highball glass with ice and stir to chill.
Garnish with a dried burdock root chip (or a lemon wedge if burdock is unavailable).
*Golden delicious soda: Wash and cut 9 to 12 Fuji apples (enough to produce 36 ounces of juice), avoiding the cores and seeds, and juice in an extractor quickly (apples oxidize in seconds when sitting out). Halve 10 lemons (enough for 10 ounces of juice) and juice. Pour each through a mesh strainer to remove solids. Once you have 36 ounces apple juice and 10 ounces of lemon, combine the juices, and add 24 ounces of filtered water. Mix in 2 Tbsp almond extract, and pour everything over 130 grams brown sugar in a separate container. Stir until dissolved, then carbonate with a SodaStream.