High Ball Recipe

Time7m

Serves1

Make High Ball Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill glass and soda
If possible, chill the highball glass in the freezer for 5–10 minutes. Keep the soda water refrigerated until ready to pour to preserve carbonation.
2
Prepare citrus
Using a peeler or paring knife, cut a 1/2-inch-wide lemon peel or slice a thin lemon wheel. If using a peel, twist it over the glass to release oils and set aside.

3
Add ice
Fill the chilled highball glass with 3–4 large ice cubes, leaving room at the top for the whisky and soda. Large cubes melt slower and keep dilution minimal.
4
Measure and pour whisky
Use a jigger to measure 2 oz whisky and pour it gently over the ice.
5
Top with soda
Slowly pour 4 oz of chilled soda water down the side of the glass or over the back of a bar spoon to retain more bubbles and create a gentle mixing action. Pour in two stages — about half first, then the rest — to control fizz and avoid overflow.
6
Light stir
Using a bar spoon, give the drink 2 gentle turns from bottom to top (do not vigorously stir) to integrate whisky and soda while preserving carbonation.
7
Finish and garnish
Express the lemon peel over the drink to release essential oils, then either drop the peel into the glass or hang a lemon wheel on the rim. Add an optional dash of bitters on top if desired for aromatic complexity.

8
Serve immediately while very cold and effervescent. Encourage sipping slowly to enjoy the aroma and carbonation. One High Ball yields a refreshing single serving.