Mint Highball

Pro tips

• Pre-chill your highball glass with ice water before building the drink to slow dilution.
• Use one large ice cube or 2–3 large cubes rather than small chips to minimize melting.
• Pour crème de menthe slowly over ice and stir gently to integrate without over-chilling or aerating excessively.
• Taste and adjust sweetness or dilution with a splash of soda water or still water if needed.

Substitutions

• Old Mr. Boston Crème de Menthe → Peppermint schnapps (lighter mint, drier finish)
• Ice cubes → Crushed ice (faster chill, quicker dilution)
• Served neat → Add soda water, ginger ale, or tonic (increases volume, reduces sweetness)

Equipment

highball glass · bar spoon or cocktail stirrer

What's the difference between a highball and other cocktails?

A highball is a long drink served in a tall glass with spirit, mixer, and ice—typically with a 1:2 or 1:3 spirit-to-mixer ratio. This mint version uses crème de menthe as the primary spirit.

Can I make a mint highball without crème de menthe?

Yes. Substitute with peppermint schnapps, mint liqueur, or fresh muddled mint mixed with vodka or gin, though flavor and sweetness will shift.

Should I use crushed ice or cubes?

Cubes chill efficiently and melt slowly; crushed ice chills faster but dilutes the drink quicker. Cubes are traditional for highballs.

What mixer pairs with crème de menthe in a highball?

Soda water, ginger ale, or lemon-lime soda are common. The recipe as written uses ice only—adjust with your preferred mixer to taste.

How do I prevent the drink from becoming too diluted?

Use larger, denser ice cubes that melt slowly, serve immediately after mixing, and avoid overstirring.