Why Bartenders Are Ditching the Spritz for the Highball This Summer
At its baseline, a highball consists of a base spirit lengthened with a sparkling beverage. While a standard gin and tonic or rum and cola technically falls under the broader umbrella of long drinks, bar directors draw a sharp distinction when classifying a genuine modern highball. The classic archetype, best embodied by the scotch or whiskey highball, pairs spirit and cold seltzer without sweet liqueurs or dense fruit purees.
Structure dictates everything in this drink style. A standard serve relies on two ounces of spirit to roughly six ounces of carbonated mixer, holding the resulting alcohol content around 5% to 8% ABV. That puts the beverage in the same sessionable territory as a pilsner or a hard seltzer, but with dramatically greater aromatic complexity. Light spirits like blanco tequila, botanical gins, and dry vermouths frequently take the lead alongside traditional Japanese whiskies and dry ryes.
The tall geometry of the highball glass is functional, not ornamental. The narrow diameter limits surface area, preserving dissolved carbon dioxide so every sip crackles with crisp effervescence. Bartenders avoid crushed or cloudy freezer-tray cubes, choosing dense, hand-cut spear ice that fits flush against the glass walls to keep dilution minimal during extended patio sessions.
