In the hierarchy of summer cocktails, there are claims to be made for warm weather staples like the iconic Gin & Tonic, Margarita, and the bittersweet Negroni. But, if you ask me, there’s no drink more well-suited for summer heat than the timeless Whiskey Highball.
This drink of whiskey, sparkling water, and often a lemon or lime slice is as simple as it is refreshing on a hot day. While there are many variations, I prefer mine with bourbon whiskey and club soda. It has just the right amount of boozy sweetness and effervescent refreshment. What could be better than sipping a whiskey highball alongside an evening fire or mid-afternoon while you dip your feet in the water off a dock?
The history of the Whiskey Highball
The first reference to a “highball” happened back in the late 1800s. But one of the first stories of its origins was in 1894, when a bartender named Patrick Duffy (like the actor) is purported to have created the drink for an English actor named E.J. Ratcliffe at a New York City bar called Ashland House. The original drink was made with Scotch and seltzer water.
Like many cocktails of the era, the Whiskey Highball gained in popularity during Prohibition as a way to hide potentially harsh bootlegged whiskey. But, if you really track the popularity of this drink, you have to travel to Japan in the 1950s. This is when Suntory founder Shinjiro Torii opened the first of his “Tory’s Bars,” where Japanese whiskey and soda water were the drink of choice. Even featuring automated Whisky Highball machines to serve the drink on draft like a beer.
How I pick the best bourbons for a Whiskey Highball
Picking the right bourbons for my Whiskey Highball is surprisingly easy. I look for whiskeys that are equal parts affordable and flavorful. I don’t want a cheap whiskey that will have a harsh flavor, and I don’t want an overly expensive one that I’ll feel bad about mixing with sparkling water. The bourbons on my list have to be reasonably-priced, versatile, and well-balanced. They also must be flavorful enough to not disappear in the background when soda or seltzer water is added into the mix.
The best bourbons for a Whiskey Highball
You’ve not only learned about the appeal of the Whiskey Highball on a hot summer day, but you’ve also learned about its storied history and how I pick the bottles I stock for this drink. That means it’s finally time to let you in on my go-to bourbons for mixing into a Whiskey Highball. Below, you’ll find five of my can’t-miss bottles. Keep scrolling to see them all.
Evan Williams Bottled-In-Bond
When I think of underrated bourbons, my mind immediately goes to Evan Williams. For the price, it’s difficult to beat the value and quality of Evan Williams Bottled-In-Bond. Especially if you’re using it to make a summery Whiskey Highball, this expression meets all the legal requirements of a bottled-in-bond bourbon. It begins with a mash bill of 78% corn, 12% malted barley, and 10% rye. It’s matured for at least 4 years in a federally bonded warehouse and bottled at 100 proof. This results in a memorable whiskey that begins with a nose of toasted vanilla beans, candied nuts, caramelized sugar, and oaky wood. The palate is loaded with flavors like cracked black pepper, candied orange peels, sticky toffee pudding, and gentle spices. The finish is long, warm, and ends with a balance of sweet vanilla and baking spices.
Wild Turkey Rare Breed
When making a Whiskey Highball, you can’t go wrong with anything from Wild Turkey. While I’m partial to Wild Turkey 101, another great choice is Wild Turkey Rare Breed. This blend of 6-, 8-, and 12-year-old bourbon stocks has a mash bill of 75% corn, 13% rye, and 12% malted barley. Uncut and bottled at a potent 116.8 proof, it’s perfect for sipping neat or mixing into a Whiskey Highball. It all begins with aromas of candied pecans, orange peels, caramel candy, toasted vanilla beans, and oak. The palate is centered on hints of vanilla, dried fruits, candied nuts, peppery rye, and charred wood. The finish is long, warm, ending with notes of cracked black pepper, oak, and gentle spices.
Maker’s Mark Cask Strength
Every home bartender needs a bottle of Maker’s Mark Cask Strength. It’s just a balanced, high-proof expression that’s well-suited for mixing (and rainy day sipping). This uncut wheated bourbon is made with a mash bill of 70% corn, 16% soft red winter wheat, and 14% malted barley. It’s matured for 7 years and 2 months. Depending on the batch, its proof can range between 108 and 114. This results in a nuanced whiskey that begins with scents of toasted vanilla beans, caramelized sugar, oak, and dried fruits. The palate is a symphony of flavors including maple syrup, vanilla cream, cinnamon sugar, soft wheat, and candied nuts. The finish is medium, effortlessly warm, and ends with notes of dark chocolate, toffee, and oak.
Old Forester 1920
Old Forester has a slew of great choices for Whiskey Highballs, but my favorite is Old Forester 1920. This Prohibition-style bourbon is made with a mash bill of 72% corn, 18% rye, 10% malted barley. While it carries no age statement, it’s believed to be matured for at least 4 years. Bottled at 115 proof, it’s big, bold, and perfect for sipping and mixing. It all starts with a nose of maple candy, charred oak, vanilla beans, and dried fruits. Sipping it reveals notes of candied nuts, cracked black pepper, toffee, vanilla, charred wood, and gentle spices. The finish is long, warm, and ends with a mix of chocolate, caramel apples, and spice.
Four Roses Single Barrel
No list of bourbons for Whiskey Highballs is complete without Four Roses Single Barrel. This surprisingly inexpensive bottle is made with a mash bill of 60% corn, 35% rye, and 5% malted barley. Matured between 7 and 9 years, it’s bottled at a bold, mixable 100 proof. The result is a mellow, fruity, gently spicy whiskey that begins with aromas of orchard fruits, toasted vanilla beans, dark chocolate, and maple candy. The palate is filled with flavors like caramelized sugar, dried cherries, orchard fruit, cracked black pepper, and gentle spices. The finish is long, warm, and ends with notes of dried fruits and wintry spices.
