The World’s Highballs

A Highball’s mystery lies not in its recipe of whisky, soda and ice, but rather in the endless range of characters possible to those elements. All the subtlety of a whisky’s form is enlivened by an effervescent mixer and brightened by a chill, the versatile sum inviting contribution. Thus, and befitting the globe-trotting Tommy Dewar, who in 1892 invented the Highball while visiting New York City, the cocktail travels well. Here we offer global variations, properly served in a tall glass with good company. Cheers to simple pleasures.

As straightforward as the bold personality of the city in which it was born, this is Tommy Dewar’s 1892 New York creation: whisky, soda and ice served in a tall glass. Accordingly, it calls for Dewar’s White Label and simple soda water.

– 1 ½ parts Dewar’s White Label – 4 parts soda water – Lemon twist

– Add Dewar’s to a chilled

Highball glass – Fill with cubed ice and soda – Stir twice then spray lemon zest over the top and garnish

Never was an exotic destination so easily reached, with the cinnamon, sandalwood and honeyed floral notes of Dewar’s Japanese Smooth enchanting the classic recipe.

– 50ml Dewar’s Japanese

Smooth – 100ml chilled Fever-Tree soda water – Orange twist – Frozen Highball glass (left in freezer)

– Deliberately pour the Dewar’s

Japanese Smooth into the frozen Highball glass, then add one long spear of ice – Fill with soda, but do not stir (metal squelches the bubbles!) – Squeeze the orange zest oils over the top of the Highball then place on top

Sun-splashed and gilded by golden sands, the blend of 40 single malts and grain whiskies aged for at least 8 years, then double aged before being finished in ex-Caribbean rum casks for up to six months, means Dewar’s Caribbean Smooth is a chilled friend to the Highball.

– 2 parts Dewar’s Caribbean

Smooth – ¾ part lemon juice – ¾ part Coconut syrup – 4 parts soda water – Mint sprig – Lime wheel

– Add whisky, lemon juice and syrup to chilled Highball glass – Fill with cubed ice, add soda – Stir ingredients from the bottom upwards to mix thoroughly – And garnish with slapped (but not abused) mint sprig and lime wheel

European relations never went so well as in Dewar’s Portuguese Smooth, an 8-year-old blend finished in port casks that yields a Highball simultaneously evocative of Old and New World hopes and dreams. The aromatic tonic is an important player here.

If Scottish explorers had ridden with cowboys in Mexico, Dewar’s Ilegal Smooth might have been born earlier. As it is, the sustainably crafted Ilegal Mezcaltinged notes of honey-kissed sliced green pepper and delicate smoke is brand new, as is the Highball it creates.

– 2 parts Dewar’s Ilegal Smooth – 1 part Pink Grapefruit Juice – ¾ part Fresh lemon juice – ⅔ part Honey Water – 4 parts soda water – Pink grapefruit wedge –

– Add all liquids (except soda) to a chilled highball glass – Add cubed ice and soda – Stir from bottom of glass – Garnish with pink grapefruit slice

– 50ml Dewar’s Portuguese smooth – 100ml Fever Tree Aromatic Tonic (or plain tonic water with dash of

Angostura bitters)

– Add whisky to chilled Highball glass – Fill with cubed ice – Add soda