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Whisky Highball Day 2022: Date, history and recipes for a highball

A day dedicated to all things whisky highball has been launched this month.

Published: July 20, 2022

The team behind Larkfire, wild water for whisky, have announced the launch of the official Whisky Highball Day, the world’s first celebration day dedicated to the whisky highball cocktail.

Celebrated on 22 July, Whisky Highball Day has been created to bring together whisky lovers to celebrate the versatility and shared appreciation of whisky in a long drink.

Whether it’s as simple as a Mizuwari (whisky and water) or a classic highball (whisky and soda), the whisky highball is an accessible cocktail that is ideal for summer.

The whisky highball is rumoured to have been created in United States in the 1890s, however there are few places in the world where a highball will not appear on the menu.

Commenting on the inspiration behind the day, James McIntosh, managing director of Larkfire said; “We wanted to create a national day that celebrated the most simple, yet most diverse way of drinking whisky.

"Whisky is a drink that is seen by many as a drink with rules. It conjures up images of leather back chairs, smoky rooms and being scorned for even daring to add a mixer to the drink.

“Our aim is to support the thousands of whisky producers and millions of whisky drinkers who want to enjoy the drink their way.”

Whisky fans, and those keen to try a dram in a different way, are encouraged to join in with Whisky Highball Day on July 22.

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All you need is to do grab a bottle of your favourite whisky, add some ice and create your own favourite highball.

You can share your highball serves across all social channels, just use the hashtag #WHD22 and tag @whiskyhighballday on Instagram.

Whisky Highball Day’s official water partner is Sparkling Larkfire, wild water sourced in the Outer Hebrides.

It has a very low mineral content and purity help you to get the most enjoyment out of your highball.

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Whisky Highball recipes

Hint of Mint

  • Build In a rock glass with cubed ice
  • 35ml of Ardbeg 10 year
  • 1 Bar Spoon of Crème de Menthe
  • Top with Larkfire Sparkling.
  • Lemon twist and discard
  • Garnish with a sprig of fresh mint

Aperol Twist

  • Build into a rock glass over cubed ice
  • 25ml Glenmorangie 10 yr
  • 25ml Aperol
  • Top with Larkfire Sparkling
  • Lemon twist and discard
  • Orange wedge garnish

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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