Highball Recipe

Cocktail

1. 1

   Chill glass and prepare ice

   If convenient, chill a highball glass (10–12 oz) in the freezer for 5–10 minutes or fill it briefly with ice water, then discard. Prepare 5–6 large ice cubes so the drink stays cold with minimal dilution.

2. 2

   Build the drink

   Place the prepared large ice cubes into the chilled highball glass, filling it to just below the rim. Pour 2 oz blended whiskey (or bourbon/rye) over the ice.

3. 3

   Top with soda

   Slowly top with about 4 oz chilled club soda. Pour gently down the inside of the glass or over the back of a bar spoon to preserve carbonation and get even mixing.

4. 4

   Optional bitters and gentle stir

   If using, add 1 dash of Angostura bitters on top. Using a long bar spoon, stir gently 3–4 times to combine whiskey and soda without losing too much fizz.

5. 5

   Garnish and serve

   Express the oils from a lemon peel over the drink by holding the peel with the outer skin facing down above the glass and giving it a quick snap; rub the peel along the rim and drop it in (or add a lemon wheel). Serve immediately with a straw if desired.