Mom's Best Recipes

Recipe

Whiskey Highball

Cold, bubbly, and balanced with lemon. This is the no-drama highball that makes good whiskey taste even better.

By Matt Campbell

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4.8

A tall whiskey highball with clear ice, pale golden whiskey, sparkling water bubbles, and a long lemon peel on a kitchen counter

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A whiskey highball is proof that the simplest drinks can be the most satisfying. It is just whiskey and sparkling water, but when you treat it like a real recipe, with a cold glass, lots of ice, and a gentle pour, it turns into something crisp and restaurant-level refreshing.

This is my go-to when I want a drink that does not feel heavy, still tastes like whiskey, and plays nice with whatever is happening in the kitchen. Keep it classic with lemon, or nudge it into grapefruit or ginger. A tiny pinch of salt does not sound like much, but it makes everything pop.

Ingredients for a whiskey highball on a kitchen counter including a bottle of whiskey, a chilled bottle of club soda, a lemon, and a tall highball glass

Why It Works

Bright and balanced: lemon oil and bubbles lift the whiskey instead of burying it.
Actually stays cold: a chilled glass and a mountain of ice means less dilution and a cleaner finish.
Flexible ratio: make it whiskey-forward or light and sessionable without messing it up.
Fast: about 3 minutes, zero shaking, and minimal cleanup.

Pairs Well With

Storage Tips

Highballs are a make-and-drink situation. Once the ice melts and the carbonation fades, the magic is gone.

If you have extra whiskey: store as usual.
If you opened sparkling water: cap it tight and refrigerate. It will be best within 24 hours.
If you cut citrus: wrap lemon wedges or peels tightly and refrigerate for up to 2 days.

Common Questions

What is the best whiskey for a highball?

Use something you enjoy neat, but not your rarest bottle. Japanese-style highballs often use a light, clean whisky. Bourbon makes a sweeter, richer highball. Rye brings spice. Scotch is great if you like a little smoke, just keep the ratio on the bubbly side.

What is the best ratio for a whiskey highball?

A great starting point is 1 part whiskey to 3 parts soda. For a lighter drink, go 1:4. For a stronger, more whiskey-forward highball, go 1:2.

Club soda, seltzer, or sparkling mineral water?

All work. Seltzer is clean and neutral. Club soda has added minerals that can taste slightly mineral or savory depending on the brand. Sparkling mineral water adds character, but very mineral-forward bottles can overwhelm a delicate whisky, so choose something crisp if your whiskey is subtle.

Why does my highball taste watered down?

Usually one of three things: not enough ice, warm soda, or stirring too aggressively. Fill the glass completely with ice, use very cold soda, and give it a gentle stir just to combine.

Can I make a highball in advance?

You can prep the glass, ice, and citrus, but wait to add soda until the last second. Carbonation is the whole point.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Highball glass (10 to 12 ounces is ideal, but any tall glass works)
Jigger or measuring cup
Bar spoon (or long spoon)
Vegetable peeler or paring knife (for lemon peel)

I used to think a highball was what you ordered when you did not know what to order. Then I started paying attention to the small stuff: the kind of ice, the temperature of the soda, the way a lemon peel perfumes the whole glass. Now it is one of my favorite drinks to make at home because it feels a little fancy but takes basically no effort, which is exactly my kind of chaos.