Let’s talk about the Highball cocktail. One of the trendiest drinks to re-emerge in recent times, the Whisky Highball is the perfect accompaniment to any meal (except maybe breakfast).
Much like every popular classic cocktail, its origins are hotly contested. Some say it was created by Patrick Gavin Duff, while others argue it was Tommy Dewar of the Dewar Scotch clan. But the truth is that it came from jolly ol’ England town in the late 19th century.
After discovering a taste for Cognac and soda, the Brits were immensely disappointed when the Napoleonic wars interrupted the Cognac trade in the early 1800s. In the absence of any Cognac entering the country, the Brits did what any reasonable person would do in their predicament and replaced it with Scotch.
This temporary solution to the Cognac problem became more permanent in the late 1880s when a plague destroyed many of France’s vineyards. It also helped that around the same time, carbonised water was being heavily industrialised and Queen Victoria’s love of what she called her “dear paradise in the Highlands” made anything Scottish fashionable.
This cocktail eventually migrated overseas and found a fan base, especially in Japan. Today, the very best Highballs are served by Japanese bartenders who have perfected their technique, with many comparing the Highball practice to that of Japan’s traditional tea ceremonies.
