Dashi Highball

Japanese whisky with warm dashi and yuzu bitters — umami meets whisky in a deeply satisfying highball.

Served in a Highball glass · Garnish: Yuzu peel · Difficulty: medium

Ingredients

• 1.5 oz Japanese Whisky
• 3 oz Cold Dashi (Kombu and Bonito)
• 1 oz Soda Water
• 2 dashes Yuzu Bitters

Instructions

1. Prepare dashi by steeping kombu and bonito in water, then strain and chill.
2. Fill a highball glass with ice.
3. Add whisky, dashi, and bitters.
4. Top with soda and garnish with yuzu peel.

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