The Highball…Over Two Hundred Years of History.
This might be our last chance to catch a glimpse of those warm, sunny days of “summer like fall” before the temperatures start to drop without return...at least for a while. And I though, what can be better that a refreshing highball to say goodbye to the “heat” and welcome the lower temperatures where we finally can sit by a fireplace and enjoy some great brown spirits….oh yeah, that sounds great in theory, but believe me…it get’s way too hot…more reasons then to have this ace up your sleeve.
What is a highball you may ask… yes, it is a tall glass but it’s also a drink. It’s a simple combination of 2oz of spirits and 2oz to 3oz of chilled soda water or any carbonated beverage of your choice over an ice filled highball glass, and citrus peel of course.
Historically, a highball was made with white wine and soda water, known as the Austrian Spritzer. In 1819, Lord Byron made it popular in his satirical poem Don Juan where he wrote about the qualities of, “hock [German white wine] and soda-water” as a remedy for hangovers.
As per the origin of the name, nobody really knows, but I like the 1892 version of being a bartender's slang for above four fingers. It sounds about right to me.
Over time, the British replaced wine with brandy to add more strength to the mix, creating one of the most popular drinks of the mid-19th century, the Brandy and Soda. The Oxford Companion To Spirits & Cocktails explains that it became popular "as a morning drink and as something for gentlemen to sip at their clubs."
The drink's evolution crossed time and continents, reaching New York in the mid-1840s. It was then given its own twist with coolers and rickeys. Irish and Scottish whiskies were soon added to the mix, which became especially successful when brandy wasn't as available due to the terrible effects of phylloxera.
In the 1910s, sophisticated young men at Fifth Avenue clubs in NYC enjoyed drinking Scotch Highballs. Variations included Rye, bourbon, and ginger ale. Over time, this drink inspired other popular versions such as the Cuba Libre, the 7 & 7, the Gin and Tonic, and the very popular Japanese Highball among others.
What I love about highballs is that, far from masking the spirits, they actually allow them to shine, which is not always the case when you mix too many ingredients in a cocktail.
Here are some of my favorite highballs that you might want to try:
Horse’s Neck
According to the legend, this drink originated as a non-alcoholic beverage made with ginger ale, lemon peel, and ice. Today, it's typically made with brandy or American whiskey (either Rye or Bourbon). It's a popular drink at horse races, of course!
My preferred version:
Ice
2oz of a young Armagnac (not too oaky) ie: Chateau De Pellehaut Selection
3oz of ginger ale. Fever Tree like, nothing too sweet.
Very long and wide lemon peel wrapped around the "neck" , the inside, of the glass.
“Toki” Highball
This highball is for those looking for something refreshing, not too sweet and lighter in alcohol. Toki is a blended whisky from Suntory, they use the same blend as Hibiki, their two single malts Yamazaki and Hakushu and Chita, their grain whisky; but in different proportions.
The Toki Highball, according to the House of Suntory:
Ice
1.5oz of chilled Toki
5 - 6oz chilled soda water
Grapefruit or lemon twist.
Tequila and Tonic
The notes of agave blend perfectly with the bitter and citrus flavor of the tonic water. It's unlike anything you have tasted before.
Ice
2oz of blanco tequila. El Tesoro goes great with it.
3oz of Tonic Water. Choose brands with less sugar and more citrus flavor.
A lime peel or wedge.
Hope this weekend is all about highballs - they're refreshing and fun, and the best part is you can make them at home.
What highball will you be enjoying?
Salud!
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