The Highball, also known as “haiboru” in Japan, is a popular and well-loved drink that can be found in izakayas and bars across the country. This refreshing cocktail typically consists of just two main ingredients: whisky and a non-alcoholic, usually carbonated, beverage. The simplicity of the Highball allows the flavors of the whisky to shine through, while the addition of the fizzy drink adds a delightful effervescence and lightness to the overall experience.
Whisky is the star of the show in a Highball, and it is important to choose a good quality whisky that you enjoy. The type of whisky can vary depending on personal preference, but in Japan, the most commonly used whisky is a blended whisky. Blended whiskies are a combination of different malt and grain whiskies, often offering a balanced and smooth flavor profile. Single malt whiskies, which are made from a single distillery, can also be used for those who prefer a more robust and distinctive taste.
The non-alcoholic component of a Highball is typically a carbonated drink, such as soda water or ginger ale. Soda water is the classic choice and provides a clean and crisp base for the cocktail. Ginger ale, on the other hand, adds a subtle spicy kick and a hint of sweetness, which can complement certain whiskies beautifully. Both options offer a refreshing effervescence that cuts through the richness of the whisky, creating a balanced and enjoyable drinking experience.
To prepare a Highball, start by filling a tall glass with ice. This not only chills the drink but also helps to dilute the whisky slightly, making it more approachable and mellow. Next, pour a generous measure of whisky over the ice, allowing it to mingle and chill. The amount of whisky can vary depending on personal preference, but a standard pour is usually around 45-60ml.
Once the whisky is in the glass, it's time to add the carbonated drink. Gently pour the soda water or ginger ale over the whisky, allowing it to cascade down the glass and mix with the whisky. The ratio of whisky to carbonated drink can also be adjusted according to taste. Some people prefer a stronger whisky flavor and may use a higher ratio of whisky to soda, while others may prefer a lighter touch and opt for a larger proportion of carbonated drink.
The final step is to give the Highball a gentle stir with a long spoon or swizzle stick. This helps to combine the flavors and ensures that the whisky and carbonated drink are well-mingled. It's important not to stir too vigorously, as this can cause excessive dilution and loss of carbonation.
The beauty of the Highball lies in its simplicity, allowing the flavors of the whisky to shine through while being complemented by the carbonated drink. It is a versatile drink that can be enjoyed on its own or paired with various types of cuisine. The crisp and effervescent nature of the Highball makes it a perfect choice for hot summer days or as a refreshing aperitif before a meal.
In my personal experience, I have enjoyed many Highballs during my visits to izakayas in Japan. The drink has become a staple for me when I want something light and refreshing but still crave the bold flavors of whisky. I have experimented with different types of whiskies, ranging from smoky and peaty to smooth and fruity, and have found that each whisky brings its own unique character to the Highball. The addition of soda water or ginger ale adds a delightful effervescence and enhances the overall drinking experience.
The Highball is a beloved Japanese drink that showcases the beauty of whisky in a simple yet delightful way. Its popularity in izakayas and bars across Japan is a testament to its appeal and versatility. Whether enjoyed on its own or paired with delicious food, the Highball is a go-to drink for those seeking a refreshing and flavorful libation.