Roast has a point with its celebratory Shard cocktail

The View at the top of The Shard opens to the public on 1st February 2013. As a curtain raiser to the launch of what will be almost twice the height of any other viewing platform in London, neighbouring Roast Restaurant has introduced celebratory tipple Shard Sour, a delicious combo of premium Hakushu whisky, fresh lemon juice, egg white and cherry juice.

Bar goers will also be invited to leave their business card to win the chance to be among the first to experience The Shard’s astonishing 360 degree, 40 mile views over the city and beyond.

The use of Hakushu in the Shard Sour is just part of Roast’s ongoing relationship with Japanese whisky.

A popular tipple amongst Roast’s customers is a super premium 25-year-old Yamazaki - voted the world's best single malt whisky for the last two years running. One of only five bottles available in the capital, it is as rare as it is delicious.

Meanwhile, Roast’s bar manager Sebastien Guesdon (formerly of The Ritz) has spent months perfecting a trio of unique Hibiki infusions (almost unheard of in the world of whisky): lily; sultana & vanilla and orange & cinnamon.

In keeping with Roast’s ethos, Japanese whisky making has its origins in Britain. It was using knowledge and techniques brought back from Scotland that Shinjiro Torii - the founder of Suntory and ‘father of Japanese whisky’ - opened Japan's first malt whisky distillery in Yamazaki, a suburb of Kyoto famous for its excellent water, in November 1924. Fittingly, Japan is now the second biggest producer of single malt whisky in the world after Scotland.

Roast will be giving whisky aficionados the chance to sample five of the most celebrated Japanese brands at a series of tasting sessions. Held on 19th November, 12th December and 16th January, these hour-long classes cost just £60 per person and will also include fascinating background notes on each whisky.