
What Makes a Modern Highball?
Meet the new guard of highballs inspired by fanciful tropical drinks, savory culinary applications and regional styles like Texas Ranch Water.
- story: Punch Staff
- photo: Lizzie Munro
Meet the new guard of highballs inspired by fanciful tropical drinks, savory culinary applications and regional styles like Texas Ranch Water.
A low-proof highball inspired by the pebble ice used in soft drinks at the drive-in chain Sonic.
Caer Maiko's “very Japanese take on Ranch Water” calls on hits of shochu and rice vinegar.
Sam Miller’s modern highball conjures flavors of the holidays.
Sam Kiley gives this rum highball a tropical twist.
An umami-forward variation on the classic Horse’s Neck.
A vegetal riff on by Spain’s Vermut & Tonic.
Hayley Wilson's savory, saffron-laced shochu highball.
French and Italian ingredients come together in this refreshing homage to the Mediterranean.
Samuel Garcia's nod to Argentine tradition of Fernet & Cola, lifted with a hit of citrus.