HIGHBALL’R Miami 2/23/19

HIGHBALL’R Miami
Saturday, 02/23/2019 – 12:00 pm –
Melinda's
2826A N Miami Ave,
Miami, Florida 33127
Website
Cost: Free

Wynwood mezcaleria Melinda’s announces today that it is partnering with other South Florida bars and Q, the Brooklyn-based maker of spectacular mixers, to host “HIGHBALL’R,” a celebration, open to the public, of the simple, yet incredibly elegant highball cocktail.

WHAT: HIGHBALL’R Miami

WHEN: Saturday, February 23, 12 noon

WHERE: Melinda’s (2826A N. Miami Ave.)

WHO: HIGHBALL’R Miami is open to the public

HOW (MUCH): Admission is free

A special HIGHBALL’R menu of highball cocktails will be available for one night only, with drinks from an all-star cast of South Florida bartenders including Gaston Gonzalez (Casa Florida), Diego Nave (Tacology), Emiliano Gonzalez (Casa Florida), Ricardo Astudillo (Ilegal Mezcal), Alejandro Noriega (Santa Teresa), and Marco Nava (Cantina la Veinte).

Esquire declares “The highball is making a comeback…They are the antidote to seven-ingredient mixology hijinks, a respectable respite from your martini habit, and the drink of the post-experienced drinker.”

So what is a highball? To say it’s a couple ounces of spirit (whiskey, gin, etc) poured into glass and topped with a haphazard squirt of club soda or tonic is to undervalue what differentiates a highball cocktail from the vodka-sodas we all drank in college.

A truly great highball is built from the glass, up. It starts with a sleek, slender highball glass a chilled at freezing temperatures. The glass is removed from the freezer and filled with “ice so clear that you can read fine print through it.” About two ounces of spirit are added. And then, holding the glass at an angle, the bartender pours slowly the chilled mixer of choice. This technique maximizes the mixer’s carbonation ensuring the drink is just as fizzy on the last sip as the first.

Esquire continues, “The attention to detail is palpable. There’s a bracing fizz and a steady undercurrent of whisky from first sip to last, with no watered-down sludge at the end; ye olde whisky soda, by comparison, tastes like a bad accident.

When asked ‘What’s in a highball and what makes it different?’ Masahiro Urushido of New York’s Katana Kitten replied, ‘Care and love. It’s all about how you make it.’

Follow the HIGHBALL’R tour on Instagram at @QMixers and through the hashtag #HIGHBALLR.

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