It’s hard to overstate Japan’s influence on U.S.—and global—cocktail culture. The country’s drinking traditions have long been an inspiration for bartenders, whether it’s shown through Japanese-style bars, adopted techniques or imported ingredients. But while some Japanese cocktails, like the Whisky Highball, have traveled the world, others, like the Kaikan Fizz, remain relatively unknown outside of Tokyo. To learn more about the country’s signature drinks, try these six easy recipes.

Japanese Whisky Highball

With just two ingredients in its most classic form, the Japanese whisky highball is nevertheless a world unto itself. Key to its appeal is its simplicity, a canvas that has inspired dedicated machines for making the drink, a booming business of ready-to-drink cans and countless riffs.

Chu-Hai

Japan’s Chu-Hai has long been an izakaya staple. In recent years, the shochu highball has also had a growing presence on menus stateside, especially as lower-ABV drinks grow in popularity here. Chu-Hai can be flavored with a variety of ingredients, from soba tea to pickled ginger. With such a diverse base spirit, it’s an ideal canvas for experimentation.

Hotto Campari

The warming, wintry Hot Campari is an excellent companion for the colder weather—if you know where to find it. Japanese American bartender Julia Momosé says the Hot Toddy–like drink is more of an “if you know you know” order in Japan, but it’s nevertheless a festive, bright and bittersweet treat at the bars that do serve it. Momosé makes her version with shochu and an accenting splash of kümmel.

Gin Sonic

Like Spain, India and Mexico, Japan has its own take on the Gin & Tonic. Until the mid-1990s, quinine was banned in the country, and the available tonic water, made without the signature bittering agent, was sweeter, making drinks fall out of balance. By cutting the tonic portion of the two-part cocktail with soda water, Japanese bartenders made an extra-refreshing variation that allows more of the gin’s characteristics to shine through. Though tonics made with quinine are now available in Japan, the Gin Sonic, as it’s become known, persists to this day.

Kaikan Fizz

The Kaikan Fizz was originally created in 1949 as a way for U.S. soldiers to surreptitiously order a cocktail; a “Morning Fizz,” as it was then called, was code for a milk-spiked Gin Fizz that could look just like a glass of milk. Though day drinking is no longer looked down upon in Japan, the simple recipe has endured, and it’s now a staple at some of Tokyo’s top bars.

Pantheon

“The Pantheon was a recipe invented specifically so others could take it and play with it,” writes Nicholas Coldicott, a Punch contributor and author of Tokyo Cocktails, where the recipe first appeared in print. A newer entry to the Japanese canon, the cocktail is the country’s budding modern classic for a reason: It’s made with three ingredients (Scotch, Bénédictine and lemon juice) that virtually every bar has, and, as Coldicott describes it, it’s “deliciously complex.”