Mizuwari

Serve in a

Garnish:

Lemon zest twist (discarded) & mint sprig

How to make:

Fill glass with ice and STIR until water forms in base of glass. Add more ice and continue stirring to cool glass. STRAIN water from glass, pour whisky into glass and top with ice to brim of glass. STIR whisky and ice, adding more ice to keep ice level with brim. Lastly, add water and briefly stir some more.

Review:

This is simply whisky and water, but as with the Japanese tea ceremony, observing the time and care taken over it making and the prolonged anticipation contributes greatly to the finished drink. And you thought an Old Fashioned took a long time.

Variant:

Shouso – a twist on a Mizuwari with lemon grass and lemon zest.
Taisho – Japanese whisky and elderflower highball.
Risshu – Japanese whisky with soda, lemon and orange peel.
Shosho – Japanese whisky with soda, rose water and fresh mint.
Shokan – Japanese whisky with cherry brandy, vanilla pod and orange zest.
Daikan – Japanese whisky with dashes of absinthe and cherry bitters.
Risshun – Japanese whisky, honey Umeshu (plum water) and ginger.
Usui – Japanese whisky with violet cordial, rosewater and orange blossom water.
Shunbun – Japanese whisky with Ume shisho (Japanese mint), angostura and orange zest.
Seimei – Japanese whisky with maraschino liqueur, absinthe and lemon zest.
Boshu – Japanese whisky with Mandarine Napoleon liqueur and orange bitters.

History:

Pronounced "Miz-Zoo-Wah-ri", which translates as "mizu" = water and "wari" = divide, thus the whisky is simply cut with water and served over ice. The ratio is personal to both the drinker and bartender and varies between 1:2.5 and 1:4 whisky to water. It is common in Japan for diners to drink Mizuwari in place of wine with their meals and the light whisky flavours combine excellently with Japanese food. Extremely thin, delicate glasses are used and the thickness and quality of glass are considered key to Mizuwari in Japan.