Amanatsu Highball 

Amanatsu Highball 

Recipe made by @highalcoholcontent



  • 2 oz Fukano Japanese Whiskey Infused with Hōjicha and Dry Candied Amanatsu Peel
  • 4.5 oz Filtered Water 
  • 2 dash Citric Acid Solution (20%) 
  • 5 drops Saline Solution(20%) 
  • Garnish: Orange peel 



  1. Mix ingredients and store in freezer to get as cold as possible without freezing.
  2. Carbonate using desired method and pour into frozen highball glass with spear of ice. 
  3. Getting the ingredients ice cold here is crucial to getting maximum carbonation. In addition to the spirit and water, add a bit of saline and citric acid to the mix—the former, to help pop out and enhance the orange notes from the peel; and the latter to add a smidge of vibrancy with a bit of acidity.