This week I’m drinking. . . . whisky & soda

It’s been a while since I did one of these and probably will be  a while before I do another one because I have been hard at work on a book which is due to come out in October this year (!) I’ll tell you more about it soon but it’s going to be a coffee table book about drinking and entertaining at home.

To fortify myself I’ve been drinking highballs. Well I’m not sure mine are quite highballs.  I was introduced to the joy of the highball by a semi-Japanese friend last month. Before then I’ve always tended to drink whisky neat or very lightly watered but the Japanese drink it heavily diluted with lots of ice to make a drink that’s as refreshing as a gin and tonic. In fact more refreshing because it’s much less sweet.

A proper high ball should be served in a tall glass with lots of ice and soda water. Mine are I suppose closer to an old whisky and soda like my nanny (my grandmother, not a lady in a starched outfit who was paid to look after me) used to drink. Mine are about 1 part whisky to 4 parts sparkling water with 3 or 4 standard size ice cubes.

But which whisky? I tend to use whatever comes to hand. There’s my heretical house blend which is tasting particularly fine at the moment thanks to an influx of Xmas whisky samples. Also the smoky Compass Box No Name whisky worked a treat as did Four Roses Small Batch bourbon. Whichever whisky goes in, a dash off orange bitters and a piece of orange or satsuma peel lifts the whole drink and gives it a liquid marmalade type quality.

You can drink them very weak indeed and they still taste marvelous. When I grow old and deaf, I’m going to be like nanny and answer every question after 12 noon with the word ‘whisky.’