Highball cocktails are a family of simple-to-build mixed drinks featuring more mixer than spirit, designed to be refreshing and typically served over ice. From the gin-and-tonic to the simple Cuba Libra, some of the most popular cocktails are highballs. Spare the spoon, set the shaker aside and let the effervescent bubbles do the trick with blending the ingredients on this family of classically prepared cocktails.
This collection of Heaven Hill Highballs will be served at this month’s Crave Lexington Food + Music Festival (Aug. 24-25 at Masterson Sation Fairgrounds).
Paloma. Photo by Theresa Stanley
Paloma
Ingredients:
• 1 ounce Lunazul tequila
• 2 ounces grapefruit juice
• ½ ounce lime juice
• Grapefruit sparkling water
• Salt, coarse variety for rimming glass (optional)
• Lime or grapefruit for garnish (optional)
Method:
Place coarse salt on small plate. Circle rim of a highball glass with a lime wedge. Coat edge of glass in coarse salt. To the glass, add ice, tequila, grapefruit juice, and lime juice. Fill with grapefruit soda. Garnish and serve
Kentucky Mule. Photo by Theresa Stanley
Kentucky Mule
Ingredients:
• 1½ ounces Evan Williams bourbon
• 1 ounce Bundaberg Ginger Beer
• ¼ ounce lime juice
• Club soda
• Lime, garnish
Method:
To a highball glass, add ice, bourbon, ginger beer and lime juice. Fill with club soda and garnish with lime.
Seabreeze. Photo by Theresa Stanley
Sea Breeze
Ingredients:
• 1½ ounces Deep Eddy vodka
• 3½ ounces cranberry juice
• 1 ounce grapefruit juice
• Lime garnish
Method:
To a highball glass, add ice, vodka, cranberry juice and grapefruit juice. Garnish with lime. For a “sea foam” effect, ingredients can be added to a shaker with ice for 10 seconds before pouring into highball glass.