Christmas Highball: The Fizz that Jingles

Ingredients

Ingredients:

  • 45 ml Jefferson’s Bourbon Whiskey;
  • 20 ml Pomegranate Maple;
  • TOP with Perrier Sparkling Water.

Garnish: Fresh Pomegranate & Rosemary

Technique: Stove & Built

Glassware: Highball

Ah, it’s that time of year again!
Christmas is fast approaching, and with it comes the festive season’s whirlwind of gatherings and celebrations.
With this in mind, bartenders and cocktail enthusiasts alike are dusting off their recipe books, hunting for the perfect concoctions to impress guests—or just to sip while enjoying a laid-back summer day at home.

Here in Australia, where Christmas means sunny skies and scorching days, there’s nothing better than a light, refreshing drink to cool down and lift your spirits (literally🤌🏼).

Try the Christmas Highball, a cocktail brimming with holiday cheer and a delightful fizz to keep you jingling all the way.

A Brief History of the Highball

Before we dive into the recipe, let’s chat history.
The highball cocktail, contrary to popular belief, wasn’t born in Japan or the US but in London.
Originally created as a way to enjoy whisky, the drink quickly gained traction across the Atlantic.

During America’s Prohibition era (1920–1933), Scotch whisky sales boomed on the black market. As soon as the alcohol ban was lifted, the whisky highball became a refined classic, known as the “whisky and soda.” It wasn’t until later that Japan took this simple drink to new heights, turning it into an art form and a cornerstone of its drinking culture.

Highballs Today

Technically speaking, a highball is a mixed alcoholic beverage made with a base spirit and a larger portion of a non-alcoholic mixer, often carbonated. While traditionally associated with whisky, today’s highballs are much more diverse.

The term now refers to cocktails served in a highball glass—a tall, slim glass found in nearly every bar.
This means classics like the Gin & Tonic, vodka soda, and even tequila soda all fall under the highball umbrella ☂️.

As a result, whether you’re a whisky lover or prefer lighter spirits, there’s a highball for everyone.

Highball vs. Spirit & Mixer

What’s the difference between a highball and your average spirit & mixer?
Two words: price and ABV (alcohol by volume).

In Europe, ordering a spirit & mixer often gets you a highball-style drink with a generous 45–50ml pour of spirit.
In Australia, however, a spirit & mixer usually means a standard 30ml pour, while a proper highball cocktail uses 45–50ml of spirit—hence the higher price tag.

However, the beauty of a highball lies in its mixer (3/4 of your drink, some might say).
The classics, like soda water and ginger ale, work wonderfully, but the Japanese tradition has taught us that sparkling water can really elevate the experience.

The key difference? Fizz.

Soda water often has a more aggressive carbonation that can overwhelm delicate spirits.
Sparkling water, offers a gentler, more refined effervescence, enhancing the cocktail without overpowering it.


About Perrier

Speaking of good bubbles, let’s talk about Perrier.
Hailing from the “Les Bouillens” spring in southern France, this naturally carbonated water has a history dating back over 100 million years.

Even the ancient Romans appreciated its bubbly charm 🫧.

Today, Perrier plays an active role in the bar industry, proudly sponsoring “The World’s 50 Best Bars.”
This prestigious list recognises bartenders, brands, and venues shaping the global cocktail scene, including some incredible Australian hotspots like Maybe Sammy (Sydney), Above Board (Melbourne), Caretaker’s Cottage (Melbourne), Byrdi (Melbourne) and Cantina OK! (Sydney).

Cheers to them all!


The Christmas Highball Recipe

For this festive highball, I’ve chosen a bourbon (Jefferson’s) base for its mellow vanilla, oak, toffee, and dried fruit notes. Paired with a homemade pomegranate maple and, of course, Perrier sparkling water, this cocktail is the perfect way to make your Christmas lights shine brighter.

The Pomegranate Maple

This sweet, yet savoury and spiced syrup is a seasonal favourite, combining pomegranate and maple with a touch of holiday magic.

Here’s how to make it:

Ingredients:

  • 200g fresh pomegranate seeds
  • 100g maple syrup
  • 100g water
  • 1 cinnamon stick
  • Zest of 1 orange (grated)
  • 2 sprigs of rosemary

Instructions:

  1. Add the pomegranate seeds to a pot and muddle to release their juice and flavour.
  2. Stir in the maple syrup, water, cinnamon stick, orange zest, and rosemary.
  3. Bring the mixture to a boil, then reduce to a simmer for 5–10 minutes until it reduces slightly (don’t overcook it 😬).
  4. Strain through a fine filter into a bottle and store in the fridge for up to three weeks.

Bringing It All Together

To serve, combine 45ml of bourbon with 20ml of the pomegranate maple syrup in a highball glass filled with ice. Top with Perrier sparkling water and give it a gentle stir.
Garnish with a sprig of rosemary and some fresh pomegranate for extra festive flair.

With its balance of sweetness, spice, and fizz, this Christmas Highball is the perfect way to toast the season.

So, whether you’re hosting a party or lounging in the summer sun, raise your glass and let the holiday cheer flow.

Buon Natale! 🎄🥂


Now it’s your turn to give this a try!
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