Here's our prediction:
The Iceless Highball will spark a renaissance for one of our favourite ways to drink whisky.
It's counter-intuitive, but then again, some of the most delightful ideas are. You can only truly understand the appeal of the Iceless Highball by trying it, but here's the method behind the (apparent) madness.
At Compass Box we've been singing the praises of the Whisky Highball since launching Great King Street Artist's Blend in 2011. Beautiful simplicity. And making one without ice just takes it to another level.
As Dylan James Ho wrote in an article about Rock Fish, the Tokyo bar world-famous for this serve: "The harmony of these ingredients, at the perfect temperature, is a revelation."
IT'S ALMOST A BEER IN REVERSE
No ice means no dilution, so you get refreshment with full flavour consistency right down to the last sip. And don't worry about it not staying cold enough. Preparing both the whisky and the glass in the freezer means it will stay cooler than a half-pint of beer.
There's another reason to make the comparison too – in a sense an Iceless Highball is a reconstructed beer. Whisky is essentially a beer made from malted barley that's been distilled. Adding back water and carbonation reverses that process.
The components list is far from complex, but the process, ingredient choice and measurements are critical. Here's our take on the classic Rock Fish Iceless Highball:
WHAT YOU NEED
A freezer-chilled Highball glass
(Ideally thin-glass to keep cooler longer)
Good quality chilled club soda
190ml or 6 and 1/3oz (Soda water in the UK)
60ml or 2oz (Frozen overnight)
One thumb-sized piece (Optional)
HOW TO MAKE
Combine whisky and soda in the chilled glass.
Express the lemon peel over the drink, if using.
The 43% strength Artist's Blend makes it perfect for the Rock Fish Iceless Highball.
Pro-tip: use metric measures for precise proportions.
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