There's a heatwave right now in the UK, where Whisky Magazine is based. As much as we enjoy a complex cocktail that takes some time and imagination to put together, in this heat we'd prefer something unfussy, quick to make, and really, really refreshing. And so, a highball it is.

One of the simplest serves, it's almost generous to call a highball a cocktail rather and a spirit and mixer drink — but let's be generous. It's also forgivingly easy to make if you're hosting friends and need to be keeping an eye on the barbecue rather than mixing drinks, for example.

The recipe we've chosen today uses sparkling water as its lengthener, but ginger ale can be substituted in equal amounts if you prefer. Similarly, the garnish can be switched for one that complements the notes of your chosen whisky — perhaps a curl of orange peel or, as Joel Harrison and Neil Ridley suggest in their book 60-Second Cocktails — a sprinkling of freshly cracked black pepper. 

Ingredients:

50ml whisky

100–150ml sparkling water

Lemon slice

2–3 mint leaves

Method:

Fill a highball glass with ice cubes. Add the whisky, then top off with the sparkling water. Garnish with lemon slice and mint leaves. Stir with a bar spoon.

Need more inspiration? Catch up on previous cocktail of the week selections.