While it might appear deceptively simple – just a spirit and some fizzy water – the highball is far more than a “liquor soda.” It’s a drink rooted in precision, ritual, and restrained craftsmanship. When made correctly, a highball is a crisp, refreshing showcase of both the base spirit and the bubbles. It’s minimalism at its most satisfying, and best of all – you can create one in your own kitchen without needing a bar cart full of tools.
Here’s how to make a highball that’s not just something you pour – but something you craft.
How to Make a Proper Highball
Yes, technically, a whiskey soda or vodka soda has the same ingredients. But calling it a highball changes everything – it suggests intention, not improvisation. Here’s a step-by-step guide to getting it right.
Step 1 – Chill Your Glass and Ice
Begin by selecting a tall, narrow highball glass. This isn’t just about aesthetics – the shape helps preserve carbonation by minimizing surface area. Chill the glass beforehand in the freezer if you can, and use large, clear ice cubes that melt slowly and dilute the drink less. Clarity also matters here – cloudy ice often comes from impurities that can subtly affect taste.
Step 2 – Add Your Base Spirit
Pour 1.5 to 2 ounces of your chosen spirit over the ice. The most traditional base is a good-quality whiskey – Japanese, Scotch, or even a smooth bourbon. But vodka, tequila, gin, and even rum are all fair game. The key is to use something clean and sippable – nothing too aggressive or spiced that would overwhelm the delicacy of the final drink.
Step 3 – Add Club Soda with Care
This is where things get serious. Hold the glass at a slight angle and gently pour in chilled club soda – about 4 to 5 ounces. Skip the bar gun or tap soda – they won’t cut it. For a truly refined highball, use premium bottled club sodas like Q, Fever-Tree, or Topo Chico. Their effervescence is tight and snappy, preserving the drink’s brisk, clean flavor. There’s no need to stir – the bubbles will mix things for you. Stirring actually bruises the carbonation and muddies the flavor.
Step 4 – Garnish (Only if You Want To)
A citrus twist – lemon for whiskey, lime for tequila – is optional but elevates the aroma. Don’t overdo it. This isn’t a cocktail drowning in citrus wedges – it’s a study in restraint. Just one thin peel or subtle wheel will do. Or skip it entirely if you want to let the spirit stand on its own.
The Origins of the Highball
The highball is no modern trend. Its history dates back to late 19th-century Manhattan, where bartenders began adding soda water to whiskey and serving it in tall glasses. The drink gained traction throughout the 20th century and was dubbed “the high priest of tall drinks” by Esquire in 1949. At its peak, the scotch and soda variant was a social staple – a refined drink for refined company.
Over time, the term “highball” became a catch-all for any spirit mixed with carbonated water in a tall glass. But in Japan, the tradition deepened. Japanese bartenders embraced the highball as an art form, experimenting with temperature, carbonation levels, and even the angle of the pour to perfect the balance. Their dedication helped spark a global highball renaissance that continues to this day.
Why Bubbles Matter More Than You Think
Don’t underestimate carbonation – it’s just as important as the spirit. Off-brand sodas often lose their fizz quickly or contain minerals that distort the flavor. Premium club sodas offer microbubbles that sparkle across the tongue, enhancing the taste of the spirit and keeping the drink feeling alive until the last sip.
To get the most out of your soda:
- Use soda that’s chilled to near-freezing
- Open the bottle just before pouring – no flat fizz allowed
- Angle the glass and pour gently to preserve carbonation
- Avoid stirring to keep bubbles intact
In Japan, some bartenders even use CO2 regulators to control carbonation levels for different spirits. While that may be extreme for home bartenders, the idea is the same – the bubbles are not an afterthought.
The Spirit of the Highball
Part of the highball’s charm is that it celebrates subtlety. There are no syrups, no shaking, no fancy bitters. Just spirit and soda. Yet within that simplicity lies room for sophistication. With premium ingredients and attention to detail, even a humble whiskey soda becomes something elegant – something with history and character.
That’s why calling it a “highball” matters. It tells the world – or at least yourself – that this isn’t a rushed drink from a crowded bar tap. It’s something you took time to make properly. And that matters, even if you’re the only one drinking it.
