Mondays to Friday: 4:00PM - 12:00AM | Saturday: 6:00PM - 12:00AM
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Mondays to Friday: 4:00PM - 12:00AM | Saturday: 6:00PM - 12:00AM

Highball. A simple cocktail, most commonly made with two ingredients – a spirit and a carbonated mixer, and served in an ice-filled highball glass.

Highballs first become popular in the 1700s, where a Brandy Soda was a highly acceptable choice of drink for any Victorian gentleman. The Whisky Soda replaced it in the 1800s, and become the drink of choice for the bourgeoisie. By the second half of the 20th century, the Highball had etched a place in Japan, where it has since become ubiquitous; made with Japanese whisky as a haibōru or mixed with shōchū as a chūhai.

Today, the Highball continues to evolve. The key success of the Highball is much credited to its refreshing ability to slake thirst, and is easily paired with food.

At Highball Singapore, we want to bring the ‘Highball’ spirit to a wider audience, and to make it a lifestyle… your lifestyle. We celebrate its core values; a complementary marriage of spirit and mixer, available to anyone, anytime.

Situated near the beautiful heritage houses at Spottiswoode Park, we are minutes away from the hustle and bustle of the CBD area, amidst a mosaic of funky cafes, restaurants bars and traditional coffee shops. Expect an unpretentious, right-at-home experience over some simple yet flavourful drinks, topped with thoughtful and non-intrusive service by owner/bartender, Kino, and her all-female crew.

We encourage you to indulge in a highball, or luxuriate in a fancy cocktail. Here you will not be judged on your choice of drinks. We only ask that you enjoy them, and your experience here with us.

Welcome to Highball.


It all started with that cocktail, one that finally did not taste like cough syrup. It opened Kino’s eyes to the world of craft cocktails, and she was instantly entranced by the splendid difference fresh ingredients could make to a drink. This discovery birthed Kino’s fascination and fastidiousness with fresh ingredients.

Her first step towards bartending as a career started with bar-backing in Disgruntled Chef in 2011, where the talented chefs at the restaurant/bar taught her how fresh produce and food elements could be seamlessly incorporated into drinks.

Kino continued to learn on the job while working as a bartender for three years at Bar Stories, a cocktail bar that did not feature a basic menu, and every drink order was bespoke. The constant challenge was to find more and better ways to push her own limits in customising cocktails to suit each guest’s preference.

The opportunity in the form of a pop-up bar venture ignited Kino’s entrepreneurship spirit, and along with a group of like-minded industry friends, she started up Hopscotch bar, a cocktail bar that specialises in creationsstemming from local cuisine- and dessert-inspired drinks.

Kino’s next chapter at FRESH! as the Head-Bartender and ‘Flavourman’ provided her with a platform to further hone aspects of her bartending skills to cater to a different type of clientele.

As part of her lifelong learning journey, Kino started joining bartending competitions, and in addition to being the top two contenders in the Bar Awards 2015, she was the champion of Giffard East Cup 2015, where she went on to represent Singapore in the Giffard West Cup Finals 2015 held in France. had singled her out to be one of the top two Best Female Bartenders in 2015, which she proved rightly so, when she wound up being the only female finalist in the Diageo World Class Competition Singapore 2016.

In 2016, Kino decided to step out of her comfort zone, and materialise her dream of starting a place of her own, Highball. In this cosy bar, she helms an all-female crew, in a vivacious celebration of femininity in a male-dominated industry. Kino is determined to shatter the glass ceiling, erase the stigma of gender bias in the industry, and make it friendlier for ladies to join the ranks of bartenders. She hopes for bartending to one day become a profession that even the most conservative of families will embrace!

(Anne Princena) coming soon…

(Tasha-Marie Nakazawa)

Since young, Marié has demonstrated an intrinsic interest in the flavours of food and drinks. She took first peeks into her mixology journey when she was working part-time at a novelty cocktail bar and restaurant, NOX – Dine in the Dark.

Having graduated with a Bachelor’s Degree in Psychology, Marié is taking the road less travelled and is determined to fan her burgeoning passion and pursue her career as a bartender at Highball.

An astute palate and an instinctive flair for quirky and unique flavour pairings have enabled Marié to constantly create new and interesting innovations, often reflective in her cocktails. With an insatiable thirst to expand her knowledge and experience in craft cocktails, she sees bartending not only as a profession, but also as an avenue to further her future prospectsin hospitality.

Being only 23 years of age and the youngest member of the team, Marié is a firm advocate of lifelong learning and looks forward to the continuous development and improvement of knowledge and skills, under the mentorship and guidance of her boss and colleagues at Highball, and fellow bartenders in the industry.

Marié considers the pairing of food & drinks a euphoric experience, and she eventually plans to fuel her passion by setting up a gastro-bar; one that showcases the symbiotic marriage of intricate craft cocktails and gastronomic food. She also hopes to use her skills and experience in bartending as an elevated art form to bring about a positive change to the world in the near future.

  • Highball Bar

  • Highball Bar

  • Matcha Bingsu Cocktail

  • Whisky Highball

  • Highball Bar

  • Highball Bar

  • Exterior of Bar

  • Highball Bar

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