In 1892 while out with friends in New York, Tommy Dewar ordered a 'ball' (the traditional term for a glass of whisky) of DEWAR'S. When the glass of whisky was presented to him, Tommy decided to ask for his whisky to be served in a tall glass, along with soda and ice - and so the 'Original Highball' was born, and became the perfect drink to enhance the smoothness of our whisky.

In 1892 while out with friends in New York, Tommy Dewar ordered a 'ball' (the traditional term for a glass of whisky) of DEWAR'S. When the glass of whisky was presented to him, Tommy decided to ask for his whisky to be served in a tall glass, along with soda and ice - and so the 'Original Highball' was born, and became the perfect drink to enhance the smoothness of our whisky.

Make a drink that remembers its roots! This sustainability forward cocktail comes from Angel's Envy #ToastTheTrees campaign, an initiative aimed at giving back and helping to maintain a healthy oak tree population.

Named after the Havana hotel/bar that played host to a notorious set of celebrities back in its heyday, the Hotel Nacional cocktail combines Bacardi Rum, fresh juice and apricot liqueur. Bacardi Superior makes up the base in this recipe, which Charles H. Baker updated to Bacardi Gold Rum in The Gentleman's Companion book in 1939 and updated this succulent recipe this year to Bacardi Añejo 4 to bring more depth and wood notes to this Cuban classic.