Whiskey Highball

By Lidey Heuck

Updated April 17, 2024

Whiskey Highball
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Prep Time
2 minutes
Cook Time
3 minutes
Rating
4(70)
Comments
Read comments

The term “highball” refers to any cocktail made from a particular liquor and a larger quantity of carbonated water or soda. By that definition, the gin and tonic, vodka soda, and rum and coke are all technically highball cocktails, but only the Scotch and soda and similar whiskey-based drinks are referred to as highballs. The cocktails are smoky and spirit-forward, but nicely balanced by the fizzy mixer. Use ginger ale if you prefer a sweeter cocktail, or split the difference and use equal parts of each. 

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 serving
  • Ice
  • 2ounces Scotch, bourbon or other whiskey
  • 4ounces club soda or ginger ale
  • Lemon wedge, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

133 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 25 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Fill a highball glass or other tall glass ¾ of the way with ice. Pour in the Scotch, then slowly add the soda and stir until combined. Garnish with a lemon wedge and serve.

Ratings

4 out of 5
70 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Gary Nelson, Gainesville, FL

Chuckling is difficult to suppress when imagining an investment of five minutes to make a highball. Three minutes "cooking" time? Cheers!

zoz

I make a kind of Manhattan highball, with bourbon and a bit of dry vermouth (or not), some angostura bitters, and a splash of lemon juice, finally filling the glass with club soda. Delicious!

Helen

Jamison poured over ice. Generous squeeze of lime and Fever Tree ginger Ale. Perfect

TET

Use ginger beer (non-alcoholic like a Fever Tree or Bundaberg) instead of ginger ale, with a squeeze of lime - game changer!

Max Richter

I am a big fan of the Q Ginger Beer with Bulleit regular bourbon. The slight chili, lime and coriander with the ginger kick is a house favorite for years. We call it Crazy Cousin Jane's Highball, or the Crazy Cousin for short.

becca

Made this for thanksgiving pre-dinner cocktails and it was ok. I like to do special cocktails for holiday dinners but I won’t make this again. The recipe was easy but the flavors weren’t that memorable.

zoz

I make a kind of Manhattan highball, with bourbon and a bit of dry vermouth (or not), some angostura bitters, and a splash of lemon juice, finally filling the glass with club soda. Delicious!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.