Highball

Definition

The highball is a simple, long whisky-and-soda cocktail, prepared over ice and served in a tall glass. It has a light, effervescent flavor, where the whiskey comes through clearly without being overwhelmed by the carbonation.

Ingredients

• Whisky: about 4 cl per serving, preferably a balanced blended whisky or a Japanese whisky.

• Soda: cold, to top up the glass (about 120–180 ml, depending on the glass and desired strength).

• Ice: large cubes or blocks to keep the carbonation longer.

• Optional garnish: a twist or a slice of lemon.

Method

1. Fill a highball glass with ice to the rim.

2. Pour the whisky over the ice.

3. Top with cold soda.

4. Stir gently with a long bar spoon to mix the ingredients without releasing too much carbonation.

5. Optionally garnish with a lemon twist or a slice of lemon.

Proportions and Glass

The ratio between whisky and soda typically varies from 1:3 to 1:5. A common practice is about 4 cl of whisky to 120–180 ml of soda, which yields a fresh and balanced drink.

History and Prevalence

The highball originated in the United States in the late 19th century as a drink made with soda in a tall glass. In Japan, the highball became particularly popular in the mid-20th century and has since been a staple of the bar and izakaya scene, supported by the spread of Japanese whiskies and a culture of precise preparation, ice, and carbonation. The Japanese highball is known for its clean, dry flavor profile and its controlled preparation.

Variations

• Yuzu Highball: add a small amount of yuzu syrup and garnish with a thin slice of yuzu for a citrus-forward variation.

• Grapefruit Highball: add a slice of grapefruit and a touch of sweetness to add a bittersweet nuance.