The whisky highball and why it suits a hot Indian summer
The highball is one of the oldest whisky drinks and one of the best suited to Indian heat. It is easy to make badly and only slightly harder to make well.
What a highball is
A highball is a spirit topped with a larger amount of non-alcoholic mixer, served over ice in a tall glass. For whisky, the classic mixer is soda water. Ginger ale and tonic are common variations.
Whisky with soda has long been popular in India. The highball, made with care, takes that familiar drink and makes it better. Japanese bartenders made the highball famous for precision: very cold ingredients, lots of ice and very lively soda.
Why it suits hot weather
In heat, neat whisky can feel harsh and warming. A highball stretches a measure of whisky into a long, cold, sparkling drink. That makes it refreshing and much gentler on the palate.
It also means less alcohol per sip. A highball with 30 ml of whisky at 42.8% ABV and 120 ml of soda comes to roughly 8 to 9% ABV before the ice melts, similar to a strong beer. It is still alcohol, though. Count each highball as a drink and pace yourself.
Choosing the whisky
Lighter, fruity whiskies work best: a smooth blend, a light Speyside or Indian single malt, or a gentle Japanese style whisky. Grain whisky and many blends make excellent highballs because their lighter character stays fresh with soda.
Heavily peated whisky makes a smoky highball, which some people love. Heavily sherried or very old whiskies are usually better neat. Our guide to whisky styles of the world helps you choose.
The method
- Chill the glass, soda and ideally the whisky in advance.
- Fill a tall highball glass to the top with clear, hard ice.
- Pour 30 to 45 ml of whisky over the ice and stir a few times to chill it.
- Top up the ice if it has settled.
- Pour about three to four times the whisky volume of very cold soda gently down the side of the glass, or down a bar spoon, to keep the bubbles.
- Give one gentle lift with the spoon. Do not stir hard or the soda goes flat.
Garnish with a twist of lemon peel or a slice of ginger if you like. Keep it simple.
Measure the whisky with a jigger rather than pouring by eye. A highball poured by eye often ends up with double the whisky intended. That throws the balance off and makes the drink stronger than anyone planned. Consistency also means each highball tastes the same, which is the whole point of a good recipe.
Ice and soda make or break it
Ice is half the drink. Small, cloudy ice from a home freezer melts fast and dilutes the highball into flat, watery whisky. Use large, clear, hard ice if you can. Use lots of it. More ice actually melts more slowly, because it keeps the glass colder.
Soda should be very cold and very fizzy. A fresh small bottle or can beats a large bottle that has been opened twice. Warm soda loses its bubbles the moment it hits the glass. Our guide to beer serving temperature shows how much cold matters for carbonation.
Variations to try
- Ginger highball: whisky with ginger ale or a ginger soda, good with peated whisky.
- Lime highball: a squeeze of fresh lime with soda.
- Tonic: slightly bitter and more like a gin and tonic.
- Masala soda: a pinch of chaat masala with soda, very Indian and very refreshing.
Food that goes with a highball
Highballs suit Indian snacks well because the soda cleans the palate between bites. Try them with pakoras, chilli paneer, fish fry or masala peanuts. The bubbles lift salt and fat off the tongue and the cold soothes chilli heat better than neat whisky can.
For a party, a highball station with ice, chilled glasses, soda, lime and two or three whiskies lets guests make their own at the strength they prefer. Put a measure next to each bottle so pours stay sensible.
Serving it responsibly
Highballs are easy to drink quickly in the heat. Alternate with water, eat alongside them and do not drive after drinking. Make sure there are good non-alcoholic long drinks for guests who prefer them, such as a fresh lime soda served the same way.
Taste the whisky neat too, now and then. Knowing how it tastes on its own helps you see what the soda and ice bring out.
Common questions
What is the best whisky for a highball?
Lighter, fruity whiskies such as smooth blends, grain whisky or light single malts work best. Very old or heavily sherried whiskies are better neat.
What is the right ratio for a whisky highball?
About one part whisky to three or four parts soda, over plenty of ice in a tall glass.
Why does my highball go flat?
Usually warm soda, too little ice or stirring too hard. Chill everything, fill the glass with ice and pour the soda gently.
