Highballs dominate São Paulo bars, such as the famous gin and tonic; the bartenders have created several author versions to escape the classics and teach you in five recipes
A good distillate and a carbonated one without alcohol. This is the basic combination of a highball, a cocktail family that has monopolized the bars of São Paulo – and other major capitals. The name may seem distant, but the drinks prepared are certainly not: the much sought after gin and tonic is one of the best known. the traditional Cuba Librewhich has also won the world.
“In a quick bar course I did a few years ago, the professor said that it was a classic recipe and that we had to learn it, but that we would never make it at the bar (laughs)”, recalls the bartender. Laercio Zulù. Indeed, those were different times – and the professor’s opinion has aged badly. “If you arrive in a bar after 9pm, there are only glasses on the tables, 90% of consumption is GT”, he says, referring to the gin and tonic, which has earned the nickname.
Highball has become popular, in part, for its ease of preparation. The last decade has seen the explosion of gin and tonic, but the popularity of fizzy drinks began in the 1990s in the United States. The mix is even older: in 1930 they emerge as an evolution of shoemakers, distilled with citrus and ice.
“The highballs were created in England, popularized in the US and perfected in Japan,” sums up the mixologist Alex Mesquita. “They refer to an alcoholic culture that is lighter, refreshing and, above all, always added with soda”.
In Japan, the category is very popular – called ‘highborô’, with Japanese pronunciation. There, it is usually made with whiskey. “It’s not a Japanese thing, but an influence of that cocktail style that has gained a lot of popularity among the Japanese in recent years,” notes Zulu.
“In Japan they leave the whiskey cold, a well carbonated water, the mug also cold and the solid ice. This is the perfect highball serve,” describes the bartender. Thiago Pereira, from the Koya88 bar. The general advice of the bartender is to take a fruit and a distillate that you like and make a simple infusion and then pour it into a glass with plenty of ice. “There’s already a cocktail with an extra flavor, it’s no longer a vodka with sparkling water,” he muses.
Five recipes from five bartenders
We invited five São Paulo bartenders to teach their favorite recipes for highball drinks. Laercio Zulùfrom the Tuy Bar; Japanesefrom the Beef Bar; Gabriele Santanafrom the Santana Bar; Thiago Pereira, from the Koya88 bar; And Alex Mesquita, from Kotori and Tan Tan Bar; show their authorial creations. Take a look at each drink of choice below and choose which one to prepare at home!
Alex Mesquita, of Kotori and Tan Tan Bar
the drink Meron Chu Hai, created by mixologist Alex Mesquita, takes barley shochu, cantaloupe melon, Sicilian lemon, shiso leaf and soda. “The fruity touch of the melon was what brought the flavors together and when we hit the shiso leaf in the shaker, we bring much more aroma and an exclusive signature touch,” says Kotori’s bartender. Find out the complete recipe here.
Laércio Zulu, of the Tuy Bar
in the drink Brazilian Highball, developed by the Zulu bartender, combines white cachaça and sugarcane juice. Find out the complete recipe here.
Japores, from the Beef Bar
in the drink Uncle, Eres a Sol, created by Ricardo Takahashi, known as Japores, of the Beef Bar, the wine contrasts the flavor of the apple drink. Find out the complete recipe here.
Gabriel Santana, of the Santana Bar
the drink Old Cuban Highball created by bartender Gabriel Santana, of Santana Bar, it is refreshing, light and smooth. It takes the same ingredients as a traditional mojito, but sparkling wine is added at the end. Find out the complete recipe here.
Thiago Pereira, from the Koya88 bar
the drink Haiboru Koya, created by Thiago Pereira, is infused with Whiskey with pear and fresh apple. Find out the complete recipe here.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
