A highball is simply whisky topped with soda water. In Japan it is the most popular way to drink whisky, served everywhere from izakaya pubs to convenience-store cans. Because it is so simple, small details in ratio and pouring make a big difference — which is why a bar highball can taste so much better than one made at home.
This guide covers the whisky-to-soda ratio in millilitres, a step-by-step method and tips to avoid common mistakes.
The ratio: 1 part whisky to 3–4 parts soda
Suntory recommends 1 part whisky to 3–4 parts soda water.
| Ratio | Whisky | Soda | Style | Approx. ABV |
|---|---|---|---|---|
| 1:3 | 30ml | 90ml | Fuller whisky aroma and flavour | about 10% |
| 1:4 | 30ml | 120ml | Lighter and crisper, easy with food | about 8% |
ABV estimates assume a 40% whisky, before any ice melts; in practice the drink becomes a little weaker as the ice melts.
- Want more whisky character? → 1:3
- Want something light to drink with food? → 1:4
30ml is the small side of a standard Japanese jigger (roughly one US fluid ounce). Without a jigger, two tablespoons is about 30ml.
How to make it: 5 steps
Based on Suntory's recommended method:
1. Fill the glass with ice and chill it
Fill the glass to the brim with ice. Stir the ice with a bar spoon to chill the glass, then pour away any meltwater. Use large cubes where possible, mixing big and small pieces to fill the gaps.
2. Pour the whisky
Add 30ml of whisky for a 1:3–4 highball.
3. Stir to chill the whisky
Stir well so the whisky gets properly cold. Top up the ice if it has sunk.
4. Gently add the soda
Pour well-chilled soda water down the inside of the glass, avoiding the ice. Pouring directly onto the ice knocks out the bubbles.
5. Lift once, vertically
Slide the bar spoon under the ice and lift it once, vertically, to mix. Stirring round and round releases the carbonation, so don't overdo it.
Tips for a better highball
Keep the soda cold
Cold liquid holds carbonation better, so chill your soda water thoroughly. Open it fresh, and choose a bottle size you'll finish, to keep the fizz strong.
Use plenty of ice
Too little ice melts fast and waters down the drink. A full glass stays colder and melts more slowly.
Choose a tall, narrow glass
A tall tumbler or highball glass lets bubbles rise straight up and helps lift the aroma.
Don't over-stir
One vertical lift is all it takes to combine whisky and soda.
Variations
| Variation | How | Works with |
|---|---|---|
| Lemon | Twist a strip of lemon peel over the glass, or add a thin slice | Any whisky |
| Mint | Add one or two mint leaves | Fresh styles such as Hakushu |
| Black pepper | Add a twist of cracked black pepper | Talisker 10 and similar |
| Shiso | Lightly crush a shiso (perilla) leaf and drop it in | Light, clean blends |
Suntory suggests a mint highball for Hakushu, and a pinch of black pepper is a well-known way to serve Talisker.
Best whiskies for highballs
| Whisky | Why |
|---|---|
| Suntory Kakubin | The classic Japanese highball whisky; sweet aroma and body |
| White Horse Fine Old | A Scotch whose light smoke lifts with soda |
| Chita | Light, gently sweet single grain that blossoms in a highball |
| Hakushu | Fresh green notes and a wisp of smoke |
| Talisker 10 | Sea salt, smoke and peppery spice |
| Jim Beam | Vanilla and caramel; light and crisp |
| Monkey Shoulder | Vanilla and orange peel; smooth |
Soda carries aroma, so whiskies with a distinctive nose show their differences best. See more in our guides to whiskies for highballs, smoky highballs and Japanese whisky highballs.
FAQ
Should I use strongly carbonated soda?
It's a matter of taste, but for a refreshing highball, strong soda works best. Some fizz is lost to the ice and the stir, so starting strong keeps it lively to the last sip.
Why add the whisky first?
Stirring the whisky with ice first chills it thoroughly. A cold glass and cold whisky help the soda keep its bubbles.
How much whisky per glass?
About 30ml. If you like it stronger, try a 1:3 ratio rather than adding more whisky. Please drink responsibly.
Summary
The keys to a great highball: a 1:3–4 ratio (30ml whisky to 90–120ml soda), a glass full of ice, cold soda poured gently, and one vertical lift to finish. Once you have the basics, try lemon, mint or black pepper, or switch whiskies to find your favourite.