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Your Highball Intake Is About to Increase Dramatically

Seems fair. 

Highballs at Ramen Shop 

 

Read more about the future of cocktails.

A highball is defined as a mixed drink served in a tall glass over ice with a carbonated-soda element and typically without citrus juice. And in keeping with our predilection for disrupting tradition, local variations are echoes of the original recipes rather than strict interpretations.

As simple as a scotch and soda with lemon zest or as complex as Ramen Shop’s version with shochu, seltzer, tonic water, and grapefruit oil ($8), the highball is now earning a dedicated section on many bar menus around the region. Ramen Gaijin in Sebastopol offers a quartet of tea-infused (and sometimes seaweed-embellished) highballs designed by wine country legend Scott Beattie, while Pacific Cocktail Haven’s Kevin Diedrich has designed a happy hour highball menu of drinks made with a range of base spirits. Meanwhile, PCH and Nihon Whisky Lounge have installed a dedicated highball tap machine sponsored by Toki Japanese whisky that chills, hyper-carbonates, and pours perfect highballs.

Next: Outsourcing is in.

 

Originally published in the February issue of San Francisco 

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