By Emma Castle
Whisky Highballs are the drink of this summer, according to Diageo National Whisky Ambassador, Katie Nagar.
Whisky’s popularity has been on the rise for a while now, but a recent survey of bar owners, cocktail enthusiasts, bartenders and spirit experts by Diageo, the world’s biggest producer of spirits, has revealed that the whisky highball is the big trend for the coming season.
“The highball is having a huge resurgence at present, and for good reason,” Nagar explains.
“It’s a simple and tasty drink that showcases the quality of your whisky. Furthermore, the simplicity of the serve means highballs can be made quickly, ensuring speed of service for your guests.
“It’s a win-win all around – for pub owners and management, bar staff and patrons alike.”
Diageo believes the Highball reflects Aussies’ increased appetite for longer drinks with a lower ABV.
“Blended whisky highballs in particular are becoming increasingly popular due to their variety of flavours and versatility.
“For example, Johnnie Walker has 29 active distilleries and roughly 11 million casks of whisky from which to make our blends. This diversity of flavour means there will always be a variant perfectly suited to bring each highball serve to life, no matter the drinker’s flavour preference.”
Johnnie Walker is driving the trend and has worked with popular Sydney and Melbourne venues to create a range of Whisky Highball cocktails.
These include: Scout’s ‘Papaya Don’t Preach’, a combination of Johnnie Walker Black Label with tea tree distillate, pluot soda and papaya cordial, served with papaya glass; Maybe Sammy’s ‘Johnnie & Flamingo’, a mix of Johnnie Walker Black Label, citric acid, Peychaud’s Bitter, coconut syrup and house-made tropical soda; and Iceberg’s ‘Walking on Thin Ice’ using Johnnie Walker Black Label, bergamot syrup, verjus, pastis and soda garnished with frozen bergamot skin.
Johnnie Walker will be pushing the campaign on-premise and in-store over the coming months to challenge perceptions of Scotch Whisky and encourage punters to mix their whisky and drink it tall, as opposed to neat or on the rocks.
“Highballs are essentially any mixed drink consisting of a spirit and mixer, in a tall glass with a garnish.
“The highball rule of thumb is one part Scotch and three parts mixer, served tall with lots of ice.”
