Highball cocktail
The Whisky Highball is a true classic – light, refreshing, and refined. It’s the perfect showcase of a good whisky, lengthened with sparkling soda water and served long over ice.
Appearing in the late 19th century, the Highball soon became a staple in American bars, but it was in Japan that it was truly perfected. There, bartenders treat the Highball with almost ritualistic care: crystal-clear ice, precisely measured whisky, and highly carbonated soda to preserve the fizz.
Unlike many cocktails with complex recipes, the beauty of the Highball lies in its simplicity. Two ingredients, one tall glass, and attention to detail – that’s all it takes.
- Prep Time:
- Total Time:
- Type: Cocktail
- Units: 2
Equipment
- Highball glass
Ingredients
- 50 ml whiskey (blended whisky works best, though bourbon or Japanese whisky are excellent choices)
- 150 ml soda water (well chilled, highly carbonated)
- 1 Lemon twist (optional, for garnish)
Instructions
- Fill a tall highball glass with ice cubes, ideally large and clear to reduce dilution.
- Pour in the whisky.
- Slowly top with chilled soda water, letting it gently run down the side of the glass to preserve carbonation.
- Give the drink one gentle stir – no more – to mix.
- Garnish with a twist of lemon if desired.
FAQ
What type of whisky is best for a Highball?
Blended whisky is most traditional, but a smoky Rob Roy–style Scotch or even a smooth Japanese Slipper whisky can give it a twist.
Can I use ginger ale instead of soda water?
Yes, whisky and ginger ale is a popular Highball variation, similar in spirit to the sweet, citrusy Whiskey Sour.
How strong is a Whisky Highball?
With 50 ml whisky (40% ABV), the drink contains around 2 UK alcohol units so its lighter than a Manhattan but still flavourful.
What glass should I use?
Always serve it in a highball glass to keep the bubbles lively. For more glassware advice, see our guide: Choose the Right Cocktail Glass.