“Mizu [a brand of Japanese shochu] has a full flavor that can work in most contexts that a clear spirit would, while not excusing itself by tasting neutral,” explains McCray of the choice to build a modern highball on a shochu base. In place of soda water, he calls on fresh-pressed apple juice, force-carbonated for perceived acidity: “Apple juice isn’t acidic enough on its own but the sensation of acidity can be achieved through bubbles with little added dilution,” he explains. “This is a long way of saying that spirit and juice can be as enjoyable as it is simple—don’t think too much about it.”
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