Method

Classic Whiskey Highball

Chill glass

Place a highball glass in the freezer for 5–10 minutes or fill with ice and water for 1–2 minutes, then discard the water. A cold glass keeps the drink crisp longer.

Build the drink

Fill the chilled highball glass with fresh ice cubes, packing them so the glass is about 3/4 full.

Measure whiskey

Pour 2 oz bourbon or blended whiskey over the ice.

Add soda

Slowly top with about 4 oz cold club soda. Pour gently down the side of the glass or over the back of a bar spoon to preserve carbonation and prevent over-foaming.

Garnish & finish

Express a lemon peel over the surface by holding it skin-side down and giving it a quick twist to spray oils onto the drink, then drop the peel in or set it on the rim. Stir gently once or twice with a long bar spoon to integrate—do not vigorously stir.

Citrus-Ginger Highball (variation)

Chill glass as above or fill with fresh ice.

Fill the glass about 3/4 full with ice cubes.

Pour 2 oz Japanese whisky (or light whisky) over the ice.

Add 1/2 oz fresh lime juice to brighten the drink.

Top with 4 oz chilled ginger ale. Pour gently to keep bubbles lively.

Garnish with a lime wheel. Stir gently once with a bar spoon to combine flavors.

Rum Highball (variation)

Fill a chilled highball glass with fresh ice.

Pour 2 oz light rum over the ice.

Top with 4 oz chilled cola. Add cola slowly to maintain carbonation.

Squeeze a lime wedge over the top if you like more acidity, then drop it in as garnish. Give a single gentle stir to marry the ingredients.

Non-alcoholic Highball (Mocktail)

Chill a highball glass or use fresh ice.

Fill the glass with ice cubes.

Pour 2 oz non-alcoholic spirit (Seedlip Grove or similar) over the ice.

Top with 4 oz tonic water or soda of choice. For a brighter profile, use grapefruit tonic or soda.

Garnish with an orange or grapefruit slice. Stir gently once to combine.

Highballs Recipe