I learned a lot, but it is difficult to mix with high alcohol content because it goes above the water in the glass. On the other hand, when the alcohol content is low, it stays below the water and is easy to mix.

Knowing this, making highballs is surprisingly difficult.

Ice -> Whiskey -> Carbonated

…then mix it with a bar spoon, but too much mixing makes it watery, so stir the whisky floating on top by moving the ice from the bottom. But it only takes one chance…about 3/4 of a lap. After about 3/4 of a round, it becomes watery.

Other points to note

1. even when you first put ice in the cup, put it in gently at an angle to prevent it from melting.

2. do not put soda water on the ice when you put it in.

3. a highball at a Japanese izakaya is 30ml of whiskey, while a highball at a bar is 40ml.

They say if you look in the direction of the measuring cup, you can tell if it’s a proper BAR.

Furthermore, steer and shake is already a divine necessity!

Profound.

Thank you, doctor, for the 3 hours of classroom and practical training!