Japanese whisky highball with herbal accents Inspired by the High Altitude Highball from Ryan Fitzgerald and the folks at ABV in SF and word that they put a variant with Genmaicha (Japanese green tea with puffed rice) on their Overproof pop-up menu, I decided to try making my version of this drink (with delicious results) 1.5 oz Japanese Whisky (Hakushu works really well) .5 oz Genepy (an aromatic and herbal liqueur from the Alps) Fat .25 oz Genmaicha syrup (brew cup of Genmaicha tea, strain out leaves, add equal volume granulated sugar, stir until dissolved) Stir with ice, strain into Highball glass with ice cubes. Top with ~4 oz Club Soda/Seltzer. Garnish with a lemon twist