• 1.5 ounces Hibiki 12-year old (or other whiskeys)
  • 3 ounces sparkling mineral water
  • 5 to 6 dashes Fee Brothers (or other) rhubarb bitters
  • 1 stick candied rhubarb

Fill a highball glass with ice cubes. Add whiskey, then mineral water. Finish with bitters and stir with rhubarb stick.

Adapted from Andy Mirabel of Skool in San Francisco.