Pour a Tall One: Your Guide to the Heady World of Highballs
Ah, the highball. A classic for a reason. With little more than a shot or two of spirit, some bubbles and a splash of citrus, this drink proves that simple doesn’t mean boring. Light, fizzy and endlessly adaptable, the highball has long been a go-to – virtually impossible to mess up and universally poured at bars around the world.
But as intuitive as it seems today, the highball wasn’t always a staple. It really came into its own in the late 19th and early 20th centuries, when the growing availability of ice and carbonated water unlocked new possibilities. Suddenly, Scotch and brandy weren’t just served neat – they were combined with the novel luxuries of sparkling water and ice, and a new kind of indulgence was born.
The highball’s story didn’t end in Western saloons and parlors, though. Its modern-day cult status can be attributed largely to Japan, where the Japanese highball – typically made with whiskey (often Suntory), soda water, and a twist of lemon or yuzu – rose to popularity in the 1960s and ’70s, particularly among salarymen unwinding after work. It became almost ritualistic: precisely poured, perfectly chilled and served with quiet flair.
The Japanese didn’t just perfect the whiskey highball – it reframed the format altogether. An emphasis on clarity, carbonation, and carefully considered glassware began influencing bartenders worldwide. Soon, gin, vodka, rum, and even amaro highballs emerged on stylish bar menus, treated with the same reverence once reserved for martinis and Manhattans.
And the name? Some say it comes from the tall glass the drink is traditionally served in, which is narrow enough to preserve bubbles and concentrate aroma. Others trace it to railway slang, where a “highball” signal – two short whistles and one long – meant “full speed ahead.” With two shots and a long pour of soda, the drink lives up to that name: an easygoing recipe that keeps the good times rolling.
Whatever version you’re sipping, here are timeless highball recipes to try at home – each a celebration of the drink’s simple brilliance.
Whiskey Highball
The original and still the gold standard. With just whiskey, soda water and ice, this version is all about balance and restraint. It’s clean, crisp and subtly complex, especially when served in a chilled glass with a twist of lemon.
Recipe:
- 2 oz Japanese whisky (e.g. Suntory Toki)
- 6 oz chilled soda water
- Lemon or grapefruit twist
Directions: Chill the glass thoroughly. Add chilled whisky, stir once. Top with chilled soda water (3:1 ratio). Stir gently one more time, from the bottom up with a bar spoon. Garnish with a citrus twist. Quick tip: According to the Suntory’s website, the key to perfecting this drink is avoiding over-stirring, which can dull its signature fizz.
Enjoy it in… an Angle Bold Highball glass:With its clean lines and lightweight yet sturdy feel, our Angle Bold Highball wouldn’t look out of place in a chemistry lab – except here, the experiment is all about precise dilution and long-lasting bubbles.
Gin Rickey
Crisp, dry and utterly unfussy, the Gin Rickey is a classic that lets the botanicals shine. Just gin, lime, and soda – it’s pure refreshment stripped down to its essentials.
Recipe:
- 2 oz gin
- ½ oz fresh lime juice (about half a lime)
- Soda water to top
- Lime wedge
Directions: Fill your glass with ice. Squeeze in lime juice, add gin, and top with soda. Give it a quick stir and garnish with a lime wedge.
Enjoy it in… an Angle Taper Highball: With its sleek, tapered shape and subtly flared lip for easy sipping, this glass feels as crisp and pared-down, just like the Gin Rickey.