The word "highball" is had been used when referring to the tall glasses that these drinks are served in. In 1800, Originally the highball was mixed with plain soda but later ginger ale took its place and even today it’s the most common mixer used. Between the two ingredients, you can create a nearly endless array of tastes. It’s one of the most simplest drink that one make yet greatly satisfying.
Spiced Tea Highball
Like a cold refreshing hot toddy, this drink will keep you sipping. In Britain in the 19th century, hot toddy’s were prescribed by doctors to cure many ailments from stomach pains to insomnia. For the spiced tea syrup, steep grated fresh ginger, cloves, cinnamon, cardamom in hot water for 10 min. Add black tea leaves, triple the amount for a normal cup and let steep for 30 seconds. Strain and add sugar or honey around 1/3 the total volume of water. In a highball glass, mix spiced tea syrup and, optionally, the fresh lime juice. Add 60 ml Dewar's and fill glass with ice. Top with soda and give a gentle stir, garnishing with the burnt cinnamon stick. Goes perfect when paired with some cucumber finger sandwiches
The Original Highball
A “ball of malt” was how people asked for a peg of whisky back in the day, so when Tommy Dewar asked for a “High-ball” of malt topped with soda water, the term was coined. Fill your highball glass with ice, add some 60 ml Dewar's and top with soda. Garnish with a lemon twist and there it’s ready. Absolutely refreshing this goes best with baked brie and apricot jam
Apple and Four Spice Hot Toddy
Amardeep Sinha, Bar Manager, The Salt House says “We infuse our brandy with fresh green & red apple. Perfectly blending it with four spices along with canton tea, which has an earthy smoky flavour, and a hint of freshly squeeze orange juice, giving it a tropical aroma. This makes this warm high ball a perfect winter evening cocktail.
This perfect yet simple apple infused brandy with that dash of Four spices - star anise, cloves, cinnamon & black cardamom flavours will warm your spirits this winter
Stardust
If you are at Skai, whether for a brunch or a dinner date, Stardust is what you can't miss. It's a concoction of tequila, lime, cherry, ginger and topped up with soda. Absolutely Insta-worthy for the bright colours. An innovative twist to the classic highballs, refreshing Ginger-Soda mix with goodness of Tequila makes it a perfect thirst-quenching combination!
Hankey Pankey
Loaded with some Gin, sweet vermouth, dash of litchi & cranberry, This makes for one the best and refreshing cocktail in at Lord of the Drinks, Kolkata’s menu. The sweet and sour and the heartier notes of spices like vanilla, caramel, and darker fruits from sweet vermouth makes it much desirable .
Hurricane
Orange, mango, pineapple juice , grenadine, Captain Morgan Dark Rum and Amaretto syrup. Hard Rock Café Kolkata’s signature cocktail and a 1940s New Orleans classic! Bacardi Superior Rum, a blend of orange, mango, pineapple juice and grenadine, finished with a float of Captain Morgan Dark Rum and Amaretto syrup this will surely raise your spirits
