How to make a highball

How to make a highball

 

A highball is a seemingly simple cocktail that showcases the quality of your ingredients - the whisky, the mixer, the ice and the citrus. Tokyo bartenders have turned this classic into an art form, prepared with precision and focus, but, with the right recipe, it’s easy enough to make at home. 

In our take, the sweet cereal note of the whisky is balanced by the exquisite salinity of Vichy Catalan. While we have a recommendation below, the ratio of spirit to water is up to you.  


A CLASSIC HIGHBALL

Makes one

30ml Nikka Coffey whisky

100ml Vichy Catalan mineral water

Fresh yuzu

Navy Strength ice blocks 

The technique

Fill a highball glass generously with ice. Next, pour a measure of Nikka Coffey whisky over the ice and top with the Vichy Catalan mineral water. The trick here is to not pour the water directly onto the ice, keeping the cocktail spritzed. Express yuzu rind over the glass and enjoy.   


HIGHBALL WITH A TWIST

Makes one  

30ml Nikka Coffey whisky

100ml Vichy Catalan mineral water

15ml Mount Zero verjus

Navy Strength ice blocks

The technique 

Fill a highball glass generously with ice. Next, pour a measure of Nikka Coffey whisky over the ice and top with the Vichy Catalan mineral water. The trick here is to not pour the water directly onto the ice, keeping the cocktail spritzed. Add the verjus, top with a wedge of lemon and glass and enjoy.

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