The popularity of the Whisky Highball is soaring right now – and it’s easy to see why. With just a tall glass, ice, spirits and a little fizz, Highballs are super easy to make and incredibly refreshing.
“Where previously whisky drinkers preferred drinking the dark spirit served neat or on ice, we’re now seeing a new breed of whisky drinkers who are seeking a more creative and refreshing serve,” said Melissa maidment, Marketing Manager for Johnnie Walker.
“It’s no secret that the classic gin and tonic has seen global popularity for a while now, but what we’re noticing of late is a real growing appetite for whisky Highball cocktails.”
To take advantage of the trend in longer drinks, Johnnie Walker wants to explore all the amazing possibilities the category offers and challenge the common perception of Scotch Whisky.
While the brand has always celebrated the Highball, they are looking to elevate the category by collaborating with five of Australia’s most revered bars across Sydney and Melbourne to champion some must-have riffs on this iconic drink.
Maidment continues, “Our new global campaign aims to inspire prospective and new whisky drinkers to try something new and discover the possibilities of blended Scotch Whisky.
“The cocktails designed by the venues are creative masterpieces in their own right, and we’re so excited to have brought together an ensemble of hospitality heavyweights to showcase the true potential of Johnnie Walker.”
Leading bartenders from Scout, Maybe Sammy, Icebergs, Bar Margaux and Capitano have used their creative flare to craft a bespoke Johnnie Walker Highball cocktail available through their venues.
* Scout is bringing the ‘Papaya Don’t Preach’ to Surry Hills; a combination of Johnnie Walker Black Label with tea tree distillate, pluot soda and papaya cordial, served with papaya glass.
* Maybe Sammy in Sydney’s CBD has designed the ‘Johnnie & Flamingo’, a flavoursome mix of Johnnie Walker Black Label, citric acid, Peychaud’s Bitter, coconut syrup and house-made tropical soda served with a flamingo straw and a kaffir lime leaf.
* Icebergs has created the ‘Walking on Thin Ice’ using Johnnie Walker Black Label, bergamot syrup, verjus, pastis and soda garnished with frozen bergamot skin.
* Newly opened Bar Margaux in Melbourne has created the ‘Tall, Dark and then Some’, a cocktail using Johnnie Walker Black Label, lemon juice, simple syrup, Pommeau de Normandie, Absinthe and soda served with a mortello cherry and a lemon slice.
* Capitano in North Melbourne has crafted the ‘Leatherwood Highball’ using Johnnie Walker Black Label, leatherwood and barley cordial (leatherwood honey, barley tea, lactic acid, bergamot tincture), filtered water and saline solution with an orange slice.
Darren Leaney from Capitano commented, “We’ve seen an increasing interest in the whisky Highball cocktail over the last few months. It’s the perfect drink for guests seeking depth of flavour, which a blended Scotch Whisky like Johnnie Walker provides, while also being curious about ingredients and flavour profiles.
“We’re so excited to be working alongside some incredible bars in Australia to bring back the Highball and show prospective whisky drinkers what Johnnie Walker brings to the table.”
Those seeking more information about Johnnie Walker can follow @JohnnieWalker
If you want to try dome of the cocktail ideas at home, we have the recipes. So pick your favourite bar and impress your friends with some of the coolest highballs drinks around.
Maybe Sammy: Johnnie & Flamingo
30 Johnnie Walker Black
30 Lychee liqueur
10 Citric acid
10 Peychauds bitters
20 Coconut syrup
50 Yuzu Capi Soda or Soda
20 Filter water
Mix all ingredients together, top with soda. Serve on ice in a highball glass and garnish with flamingo straw and kaffir lime leaf.
Bar Margaux: Tall, Dark & Then Some!
4 dashes Absinthe
3/4oz Pommeau de Normandy
1 1/2oz Johnnie walker Black
Toss all ingredients with ice, top with soda. Serve in a Collins glass, garnish with a lemon wedge.
Icebergs: Walking on Thin Ice
30ml Johnnie Walker Black Label
20ml Bergamot syrup
Frozen Bergamot skin to garnish
Build the cocktail in the glass, one ingredient at a time over the other, add ice, top with soda and then garnish with frozen Bergamot skin.