“We’re still talking about a two-ingredient drink, it’s not more complex than that.”But some bartenders are looking to push the potential of the machine beyond the standard two-ingredient format. Given that Suntory is the supplier, most variations tend to feature spirits within the Beam Suntory portfolio. Having worked in cocktail bars back in the U.S., I was confident that I knew how to make one. Such is the case with Honeybee’s aforementioned Rye-balls, as well as the Wheated Highball at Tullibee in Minneapolis, made with Maker’s 46, a wheated bourbon. For example, highball machines wouldn’t often be seen in high-end Japanese bars, as machine dispensed cocktails would be paired with inferior quality. “Blanc or rouge make beautiful floral highballs,” says Correale.
"The highball is a really great refreshing take for folks who love drinking spirits neat, but want to slow it down or enjoy it in a more refreshing way. “They don’t all work for highballs,” he notes of his findings. The consensus, however, is that sugar from syrups and juices would be problematic for inner workings of the machine. Beginning later this spring and into the summer, Beres and partner Tripper Duvall plan to swap it out for a light, botanical gin & tonic made with Bittercube tonic and Suntory Roku gin. When tapped from the machine, the whisky and water are intermingled in the perfect proportion for a refreshingly effervescent highball.At Lost Whale, the liquor bottle slots are currently filled with Suntory Toki Japanese Whisky, which is poured into a highball glass over Bittercube Blackstrap and Bittercube Chipotle Cacao bitters and topped with expressed lemon peel.

“Too cloying and sweet,” recalls Correale.The Longman & Eagle team has even begun branching out beyond whiskey altogether to include lower-proof alternatives. Simple, right? But, thanks to Suntory's acquisition by Jim Beam in 2014 and the subsequent release of Suntory Toki blended whisky in 2016, the machines began appearing in Japanese restaurants in the U.S., eventually making their way into cocktail bars across the nation. But the highball is still alive and well in 2020, where it takes a variety of forms including the gin and tonic, rum and coke and whisky and soda (among others). But the keys to a truly great highball have everything to do with temperature, carbonation and the glassware in which it is served – all of which serve to preserve flavor, control dilution and prevent your highball from becoming a wan, punchless, boring or (the worst) watery mess.But watery boring cocktails are never an issue at Lost Whale, Suntory first launched the machines in Japan during the 1980s in an effort to drive demand for highball cocktails. For now, his solution is to top cocktails with the extra-carbonated soda water pulled from the dispenser.While the idea of running a cocktail through the machine in the first place seems at odds with the simplicity of the whisky highball, conceptually it stays true to Japanese tradition. So we have decided to adopt the melting method and make a machine that uses it. What a mindless creation!!! The highball glass itself preserves carbonation, due to its tall, thin shape. Among just a few Suntory Toki branded Japanese highball machines in the Midwest, the Lost Whale Machine integrates a water filtration system that hooks up … The movement by Suntory in the U.S. is attempting to fuse both quality and speed together, in order to help promote the Japanese highball culture and push Suntory whisky at the same time. The experimental machine was completed on a hot summer day. “It also chills the whiskey, so the bubbles are slower to dissipate,” says Teague.In part, that exceptional carbonation has led American bartenders to experiment with possibilities beyond the intended Toki Highball. As Teague explains, “In Japanese culture, it’s common to really dig into the ordinary in an effort to create the extraordinary.”

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