It’s not that difficult to make a great twist on a whisky cocktail. In this excerpt from our print article “Precision Pours” (from the Men’s Journal Fall 2026 Whiskey Special print edition), Kenta Goto, founder of the award-winning Bar Goto in New York, shows us a clever riff on a whisky highball.
What makes a great cocktail? I asked myself this question years ago when I was working on developing my first cocktail recipe as a bartender at Pegu Club, and I have returned to it continuously throughout my career. It goes without saying that all of a cocktail’s components should be balanced. But there’s more to it than that. A good cocktail is one you would want to return to and drink again, then again after. Having a great recipe to start is, of course, important, but it’s useless if you can’t execute it consistently.
Eric Medsker
Making a great cocktail doesn’t have to be complicated, and in my book, The Goto Bartender’s Guide, you’ll see that my recipes are straightforward. You don’t need fancy tools or equipment. Doing just three things—measuring accurately, paying attention to how much ice to use, and understanding how many times to shake and stir—will get you consistently excellent results. Below, you’ll find my take on a highball.
I first earned recognition for my role as head bartender at New York’s Pegu Club. In 2011, I was named American Bartender of the Year at the prestigious Tales of the Cocktail conference. I felt honored by the recognition from my peers and immediately got offers from investors to open a bar.
Related: First Look Inside Men’s Journal’s Fall Whiskey Special With Nick Offerman
My journey into creating and perfecting memorable cocktail experiences eventually led to opening Bar Goto, bridging two different cultures to create modern classics with unique flavors that feel both familiar and entirely new. I don’t consider Bar Goto to be a Japanese bar transplanted to New York, or a Japanese-style or Japanese-influenced bar. It was never my goal to open a Japanese bar—just my bar.
What’s in a Traditional Whisky Highball?
A whisky (or whiskey) highball can technically be as simple as whiskey and club soda, but it takes some thought to get it right. The carbonation levels and mineral content of the soda are important; the drink will also change based on the type of whisky you use. You’ll also want to consider garnishes, glassware, ice, temperature, and additional ingredients (liqueurs, tonic, citrus, etc.). We have a good guide to the classic drink here.
How to Make a Peat & Coffee
You can use different types of alcohol in the basic highball formula. In this recipe, blending a small amount of Scotch with Japanese whisky gives a really nice peaty note without it overwhelming the drink. Adding a bit of tonic water to the club soda adds more depth. Finally, the coffee liqueur deepens all of the flavors, rounding out the components and harmonizing this drink.
- 1 oz Japanese whisky (like Suntory Toki)
- .5 tsp Scotch (like Laphroaig 10-Year-Old)
- 1 tsp coffee liqueur (like Mr. Black)
- .5 oz tonic water, chilled
- 3.5 oz club soda, chilled
1. Fill the highball glass with the serving ice (8 or 9 standard freezer tray cubes or 1 ice spear).
2. Add all of the ingredients. Start by adding the spirits if they’ve been kept cold; otherwise add the chilled club soda to the glass first and the rest afterward.
3. Push a bar spoon to the bottom of the glass and gently lift the ice just to combine. Make one rotation.
Courtesy Brand
Read the full issue of our Fall 2026 Whiskey Special online exclusively through Apple News+, pick up a copy on newsstands near you (e.g. Barnes & Noble, Whole Foods), or buy a print or digital issue.
More on Whiskey
- How a Kentucky Priest Brought Rare Bourbon to the Vatican—and Got Pope Francis to Sign Bottle No. 1
- At This Colorado Whiskey Hotel, You Can Sleep Steps From the Stillhouse
- Jack Daniel’s Just Dropped Its First-Ever Coy Hill Rye—and It’s a Monster Proof
- Old Forester Debuts a $300 Vintage-Inspired Bourbon for Collector Season
