Highballs Recipe

Chill glass & prepare ice

Place a tall highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the other ingredients to ensure the glass is well chilled. Use large, solid ice cubes or a large clear cube; they melt more slowly and keep the drink from diluting quickly.

Add ice to glass

Discard the ice water (if you used it) and pack the chilled glass with large ice cubes, filling it nearly to the top. The ice should come close to the rim to keep the soda cold and slow dilution.

Pour whisky

Measure 2 oz of the whisky and pour it gently over the ice so it spreads evenly down the cubes, rather than splashing.

Top with soda

Using a spoon held vertically or pouring gently down the side of the glass, slowly add 4 oz of very cold soda water. Pouring slowly preserves carbonation and layers the drink slightly. Pour to taste if you prefer a lighter or stronger ratio (common ratios range from 1:2 to 1:3 whisky:soda).

Optional bitters or lemon juice

If using, add 1 dash of bitters or 1/4 oz fresh lemon juice now. Bitters add aromatic complexity; lemon juice brightens the flavor. Stir gently (see next step) to incorporate.

Brief gentle stir

Using a long bar spoon, give the drink 1–2 gentle turns from top to bottom — just enough to combine whisky and soda without flattening the carbonation. Avoid vigorous stirring.

Garnish and serve

Express a lemon peel over the surface to release oils (twist over the glass), then drop the peel in or rest a lemon wheel on the rim. For a different aromatics, use an orange or grapefruit peel instead. Serve immediately with a straw or without, depending on preference.

Ratios: For a stronger highball use a 1:1.5 ratio (2 oz whisky to 3 oz soda). For a lighter, more refreshing drink use 1:3 (2 oz whisky to 6 oz soda). Temperature: keep soda and glass very cold; chilling everything preserves carbonation and balances dilution. Ice: large cubes or a single large cube melt less and maintain clarity and flavor. Alternative spirits: substitute light rum, gin, vodka, or tequila for different highball styles; adjust garnish to complement the spirit.