California Proposition 65

The origins of the term “highball” are disputed, but there are several theories. One of them comes from a nineteenth-century US railroad signal, where a raised ball on the signal post meant the train could pass through without stopping. The idea of getting somewhere fast inspired a cocktail that was quick to make and imbibe.

The Japanese came up with the Highball with food in mind because they enjoy alcoholic beverages with their meal. Instead of drinking straight Whisky, they opted to dilute it with soda and ice to create a refreshingly lighter - and still flavorful - drink. Highballs increased in popularity after WWII when the country was recovering, and people wanted a cheap drink.

In most Japanese bars, you’ll just get an ounce or so of Whisky topped off with bottled soda water. In some places, though, you can experience Mizuwari, which means “cut with water.” It’s an elaborate process that involves stirring the Whisky 13 and a half times and the cocktail three and a half more times.