Highballs have been around as long as soda and spirits have existed, and while they are often associated with Japanese whisky + soda water, highballs can be made with almost any spirit. The combinations are truly endless! At Yardbird and RŌNIN, some of our favorite highballs include the Hunterhi, made with Fernet Hunter, the Chu Hi, made with shochu and grapefruit juice,  and the Rockfish, made with our very own Sunday’s NAS Malt & Grain Whisky. Check out some of our favorite highball recipes below that you can easily make at home!

SUNDAY’S ROCKFISH

INGREDIENTS

  • 60 ml frozen Sunday’s NAS Malt & Grain Whisky
  • 190 ml bottle of Wilkinson Soda Water
  • 1 Long Lemon Peel

METHOD

  • Pour whisky into a collins glass
  • Top up with soda water
  • Garnish with long lemon peel

CHU HI

INGREDIENTS

  • 90 ml Sengetsu Kawabe Shochu
  • 1 Pink Grapefruit

METHOD

  • Pour shochu into a collins glass
  • Fill glass with ice
  • Top up with freshly squeezed grapefruit juice
  • Lift with a bar spoon

KIRINHI

INGREDIENTS

  • 50 ml Fuji Sanroku ‘50°’ NAS Whisky
  • 190 ml bottle of Wilkinson Soda Water
  • 1 Lime Peel

METHOD

  • Pour whisky into a collins glass
  • Fill glass with ice
  • Top up with soda water
  • Garnish with lime peel
  • Lift with a bar spoon

HUNTERHI

INGREDIENTS

  • 50 ml Fernet Hunter
  • 190 ml bottle of Wilkinson Soda Water
  • 2 Mint Leaves

METHOD

  • Pour Fernet Hunter into a collins glass
  • Fill glass with ice
  • Top up with soda water
  • Garnish with 2 hand-pressed mint leaves
  • Lift with a bar spoon

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