At its simplest, a Whisky Highball is a refreshing, effervescent cocktail consisting of whisky diluted with a larger proportion of a non-alcoholic carbonated beverage, typically club soda, and served over plenty of ice in a tall glass. That’s it. Easy, ‘Scotch & Soda’ or any whisky and sparking water. Sounds simple and delicious.

While it sounds basic, the Highball is the ultimate “less is more” drink, relying on the quality of the spirit and the effervescence of the bubbles to open up the whisky’s hidden notes. It does not work with every whisky and most people have their favourite highball whiskies.

The Highball isn’t just a drink; it’s a category of cocktails (like the Gin & Tonic or Rum & Coke). Its history is a bit of a tug-of-war between the UK and the US but it is also a lot of fun:

The British “Scotch and Soda”

In the mid-19th century, the British upper class fell in love with “brandy and soda.” However, a devastating phylloxera plague destroyed French vineyards, causing a brandy shortage. Naturally, us Brits pivoted to Scotch. By the 1880s, the “Scotch and Soda” was the standard drink of the British Empire

The American Arrival

The drink crossed the Atlantic in the late 1800s. Famed New York bartender Patrick Duffy claimed he introduced the Highball to the U.S. in 1890s when an English actor walked into his bar and requested a Scotch and soda.

Japanese Perfection

While the West eventually moved toward heavier cocktails, Japan embraced the Highball in the 1950s (largely through Suntory’s “Tory’s Bars”). They elevated it to an art form, focusing on the temperature of the glass, the quality of the ice, and the specific number of stirs to ensure the bubbles don’t dissipate.

If you want to make one like a pro, follow these steps:

• Chill Everything.  The glass, the whisky, and the soda should be as cold as possible. We love the frozen glass method.
• Ice.  Use large, clear ice cubes (less surface area means less dilution).
• The Stir. Stir the whisky and ice first to chill the glass.
• The Pour.  Pour the soda water down the side of the glass or over a long bar spoon to keep the carbonation intact.
• The Finish.  Give it exactly one gentle stir. Over-stirring kills the bubbles.

How do you usually like your whisky - neat and bold, or are you looking for something lighter like this?