Celebrate World Whiskey Day this May 15th with six Highball Cocktails from six distilleries around the world.
World Whisk(e)y day is here and we’re ready to celebrate with a highball! This classic cocktail is light and refreshing while still letting the flavors of the whiskey shine through. The highball has existed since the 1890’s, although its origin story is fuzzy. There are several people who claim to have invented the drink, including Patrick Gavin Duffy and Tommy Dewar himself.
Regardless of who invented the refreshing cocktail, it’s making its way back into the public eye this summer. Thanks to its simplicity, the highball is a quick to mix drink that lets the notes of the spirit come through. For a classic drink, you simply combine one part spirit with three-four parts soda water over ice and garnish with a twist of citrus. Part of the beauty of the highball is that it’s a perfect way to adjust to the unique notes of your whisky of choice.
Take a tour of the Whiskey world!
A riff on a Highball with Hatozaki Japanese Whiskey. This premium blend of Japanese Whiskies is aged for up to 12 years. It’s a light style with rich character and light sweetness.
Cocktail by @gastronomcocktails
- 1 1/2 oz. @hatozakiwhisky Hatozaki Finest
- 1 oz. pineapple juice
- 1/2 oz. ginger simple syrup
- 1/2 oz. lemon juice
- 4 mint leaves, and more for garnish
- club soda or tonic water
Preparation: Combine all ingredients except club soda/tonic water in a shaker with ice. Shake to combine. Pour into glass. Top with club soda or tonic water. Garnish with mint if desired.
Spiced Tonic Highball
The rich and fruity notes from the Portuguese casks shine through in this take on a Scotch highball from Dewar’s.
- 2 oz. Dewar’s Portuguese Smooth
- Fever-Tree Aromatic Tonic
- Orange (for garnish)
Preparation: Add whisky to a chilled Highball glass, fill with ice and top with aromatic tonic. Garnish with an orange.
Bastille 1789 Highball
Made from a blend of 50% malted barley and 50% raw grain and a 120-year-old yeast strain, this French Whiskey is twice distilled in Charente copper stills. The resulting spirit is slightly fruity with notes pf dry almonds and light spices.
- 2 oz. BASTILLE 1789 Whisky
- 6 oz. Ginger ale
- Lime Wedge
Preparation: In a Highball glass with ice cubes, add whiskey and fill with ginger-ale. Garnish with a wedge of lime.
This new Irish Distillery has been making waves with its stunning expression; creamy with soft notes of spice and vanilla, Roe & Co makes for a delightful highball.
- 1 1/2 oz. Roe & Co
- Top with good Soda or Tonic (if you have a sweet tooth)
- Garnish with a slice of Grapefruit
Preparation: Add all ingredients to a highball glass and fill with ice. Stir briefly. Garnish with a slice of fresh grapefruit.
Rye & Amaro Highball
Hailing from Virginia, Catoctin Creek makes their Rye Whisky from local ingredients using pre-prohibition techniques for a truly unique drinking experience.
Cocktail by @CrudeBitters
- 1 1/2 oz. Catoctin Creek Roundstone Rye
- 1/2 oz. Pasubio Vino Amaro
- Orange-fig bitters from Crude Bitters
- Soda or seltzer
Preparation: Fill a glass with ice. Add the rye and amaro. Top with cold seltzer. Add 8-10 drops of orange-fig bitters.
Abasolo Y Topo
Made from a historic variety of Mexican corn called Cacahuazintle, this whiskey has bold notes of roasted corn, honey black tea and leather.
- 2 parts Abasolo El Whisy de Mexico
- 1 Bottle Topo Chico
Preparation: Add ice to a highball glass and pour Abasolo. Top with Topo Chico and add orange peel garnish.