Highballs Are Back

The team behind the Brooklyn restaurant Talde, which opened the Asian restaurant Rice and Gold last fall, serves its Toki highball in a vintage highball glass; the bar’s owners found 10 cases of the vessels and bought them all. Chances of the drink getting warm before you’re done are slim: The whiskey is kept in the freezer and is served over four large ice cubes. A lemon twist tops it all. 

From “It’s Highball Season. Here’s Where to Try Some of the Best in the U.S.” by Robert Simonson for the New York Times; Photo by Beth Coller

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