Why Highball Is More Than a Two-Ingredient Cocktail
The Highball is a simple cocktail, containing only two parts in its most common form. There are many different variations including Rum & Coke, Cuba Libre, Seven & Seven and of course, Scotch and Soda.
Where did it begin?
Rumour has it that it was first introduced to American culture byE.J. Ratcliffe, who ordered a “Scotch and Soda” in a bar owned by Patrick Gavin Duffy.
Duffy went on to claim that it was he who brought the cocktail to the US, saying “it was I who first brought the Highball to America, in 1895” in his book, The Official Mixer’s Guide.
The first real appearance of the Highball in mixology guides was in the 1890s, when it began to be mentioned in cocktail making books such as The Mixicologist by Chris Lawlor in 1895 and Bartender’s Manual by Harry Johnson in 1900. From here it took off and news of just how good it was spread fast.
In England, it took a bit more time to become quite as popular. This was mainly down to Tommy Dewar, Whisky legend and partner of Dewar’s and Sons. He made the Highball fashionable and introduced it to many influential people at the time.
The Japanese Highball
The Japanese make good Whisky and they definitely knowhow to make a good Highball. The cocktail became popular there when Westerners began ordering it at bars. It wasn’t long before you could buy it bottled at shops.