Overview: A timeless whiskey highball remains a well-suited option for summer heat, utilizing bourbon whiskey and club soda or seltzer water. Several specific expressions are recommended for mixing into this refreshing drink to ensure balanced flavor profiles. The selection prioritizes affordable yet flavorful options that do not disappear when mixed with sparkling water.
The Full Story
In the hierarchy of summer cocktails, staples like the Gin & Tonic and Margarita hold claims to fame. However, the Whiskey Highball is considered well-suited for summer heat by enthusiasts. This drink consists of whiskey, sparkling water, and often a lemon or lime slice. It offers just the right amount of boozy sweetness and effervescent refreshment alongside an evening fire or mid-afternoon relaxation.
The history of the Whiskey Highball traces back to the late 1800s. One of the first stories of its origins occurred in 1894, when a bartender named Patrick Duffy purportedly created the drink for an English actor named E.J. Ratcliffe at a New York City bar called Ashland House. The original drink was made with Scotch and seltzer water.
Many cocktails of the era gained in popularity during Prohibition as a way to hide potentially harsh bootlegged whiskey. This trend traveled to Japan in the 1950s when Suntory founder Shinjiro Torii opened the first of his “Tory’s Bars,” where Japanese whiskey and soda water were the drink of choice. Automated Whisky Highball machines were introduced to serve the drink on draft like a beer.
Production & Profile
Picking the right bourbons for a Whiskey Highball involves looking for whiskeys that are equal parts affordable and flavorful. The selected bottles must be reasonably-priced, versatile, and well-balanced. They also must be flavorful enough to not disappear in the background when soda or seltzer water is added into the mix. Evan Williams Bottled-In-Bond features a mash bill of 78% corn, 12% malted barley, and 10% rye. It is matured at least 4 years in a federally bonded warehouse and bottled at 100 proof.
Wild Turkey Rare Breed is a blend of 6-, 8-, and 12-year-old bourbon stocks with a mash bill of 75% corn, 13% rye, and 12% malted barley. It is uncut and bottled at a potent 116.8 proof. Maker’s Mark Cask Strength is an uncut wheated bourbon made with a mash bill of 70% corn, 16% soft red winter wheat, and 14% malted barley. Old Forester 1920 carries no age statement but is believed to be matured for at least 4 years, bottled at 115 proof. Four Roses Single Barrel is made with a mash bill of 60% corn, 35% rye, and 5% malted barley, matured between 7 and 9 years, bottled at 100 proof.
Brand & Industry History
The first reference to a “highball” happened back in the late 1800s. One of the first stories of its origins was in 1894, when a bartender named Patrick Duffy purported to have created the drink for an English actor named E.J. Ratcliffe at a New York City bar called Ashland House. The original drink was made with Scotch and seltzer water. Many cocktails of the era gained in popularity during Prohibition as a way to hide potentially harsh bootlegged whiskey. This trend traveled to Japan in the 1950s when Suntory founder Shinjiro Torii opened the first of his “Tory’s Bars,” where Japanese whiskey and soda water were the drink of choice.
What This Means
Picking the right bourbons for a Whiskey Highball involves looking for whiskeys that are equal parts affordable and flavorful. The selected bottles must be reasonably-priced, versatile, and well-balanced. They also must be flavorful enough to not disappear in the background when soda or seltzer water is added into the mix.
Consumer Takeaway
These five bourbons offer a range of options for mixing into a Whiskey Highball, from Evan Williams Bottled-In-Bond to Four Roses Single Barrel. Each expression meets specific legal requirements or offers unique mash bills and aging profiles suitable for the drink.
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