Cranberry Ginger Rye Highball
Tart cranberry, fresh ginger, and rye whiskey make a bright highball with a clean, spicy finish.
Prep: 10 · Cook: · Total: 10 · Serves: 1 · Difficulty: Easy · Rating: 4.8/5 (119 reviews)
INSPIRED BY
This original highball uses the structure of a classic whiskey soda and gives it a cranberry and ginger lift.
Story
Theo likes a tall drink that brings the party without bringing a lot of fuss. Rye gives this one a peppery backbone, cranberry keeps it bright, and ginger syrup sneaks in with a warm little kick. Build it in the glass, hand it over cold, and keep the snack bowl moving.
By Theo
Ingredients
- 1 1/2 ounces rye whiskey
- 1 ounce unsweetened cranberry juice
- 1/2 ounce fresh lemon juice
- 1/2 ounce ginger syrup
- 3 ounces chilled club soda
- Ice
- Lemon peel, for garnish
- Fresh cranberries, for garnish
Instructions
- Fill a tall glass with ice and chill it for 1 minute, then discard any meltwater.
- Pour the rye whiskey, cranberry juice, lemon juice, and ginger syrup over the ice.
- Stir gently for 8 seconds to combine and cool the base without flattening it.
- Top with the chilled club soda, pouring slowly so the bubbles stay lively.
- Give the drink one gentle lift from the bottom with a bar spoon.
- Express a lemon peel over the top, drop it in, and add fresh cranberries if using. Serve immediately.
Chef Tips
- Use unsweetened cranberry juice for a crisp, balanced drink.
- Make ginger syrup by simmering equal parts sugar, water, and sliced ginger for 5 minutes, then strain.
- Chill the soda before building the drink so it stays fizzy.
- A bourbon can replace rye for a rounder, softer profile.
Cook's Notes
- **Ice:** Fill the glass fully so the drink chills without watering down quickly.
- **Bubbles:** Add soda last and stir only once.
- **Balance:** Adjust with a splash more lemon if the cranberry is sweet.