Highball Recipe

Chill glass

Optionally chill a highball glass (8–12 oz) in the freezer for 5–10 minutes or fill with ice and water for 1–2 minutes, then discard water. Cold glass helps maintain carbonation and temperature.

Add ice

Fill the chilled highball glass with large ice cubes or one large clear cube, leaving about 1 inch (2–3 cm) of headspace at the top.

Pour whisky

Measure and pour 2 oz whisky over the ice. Using a jigger ensures consistent balance.

Top with mixer

Gently pour 4 oz of very cold carbonated ginger ale (for sweetness and spice) or club soda (for a drier, more spirit-forward Highball) down the side of the glass or over the back of a bar spoon to preserve carbonation.

Stir gently

Using a bar spoon, give the drink one to two slow turns just to integrate whisky and mixer — do not over-stir to avoid flattening carbonation.

Garnish and serve

Express the lemon peel over the drink to release oils and rub it around the glass rim, then drop it into the drink or add a lemon wheel on the rim. Serve immediately with a straw if desired.