Highballs (loz) Recipe

Chill and prepare glassware

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare ingredients. Chill the soda water and whisky if possible so the drink stays cold without diluting quickly.

Prepare ice

Fill the chilled glass with large ice cubes or one large clear ice block to about 3/4 full. Large ice melts slower and keeps the highball crisp.

Add spirit

Pour 2 oz of Japanese whisky (or your chosen whisky) gently over the ice. If using a jigger, level the pour to ensure consistent strength.

Optional sweetening or bitters

If you prefer a slightly sweeter or more aromatic highball, add 1/4 tsp simple syrup, 1 dash Angostura bitters, or 1/4 tsp yuzu/lemon cordial now. These are optional — traditional highballs are spirit + soda only.

Add soda

Slowly pour 4 oz chilled soda water down the side of the glass (or over the back of a bar spoon) to preserve carbonation and create a lively effervescence. Pouring gently prevents over-foaming and excessive dilution.

Light stir

Give the drink one to two gentle short stirs with a long bar spoon — just enough to integrate the whisky and soda without flattening the bubbles.

Express citrus

Twist the lemon peel over the glass to express the oils, then rim the glass with the peel and drop it in as a garnish. This adds a bright aromatic layer.

Serve immediately while very cold and effervescent. Provide a straw or let the drink be sipped from the glass. For multiple servings, scale ingredients linearly (2 oz whisky + 4 oz soda per serving) and prepare individually to preserve carbonation.