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. CityNomads.com 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 embarked on her journey in the hospitality industry six years ago, starting out at the front-of-house at The Fullerton Hotel. Her tenure at this establishment of stellar repute ingrained within Anne a robust service foundation and toughened discipline for the hospitality and service industry.
Two years ago, Anne then started working behind the bar at The Black Swan, a grand bistro and bar, where her interest in the field of mixology and creation of cocktails began to seed, and where her passion, slowly but surely, started to flourish. It was at that juncture she became conscious that bartending was not just a job, but a way of life, her way of life. Since then, Anne has been determined to go further and faster in this journey she now calls life, and started to self-study as well as attend masterclasses and courses to expedite her learnings.
Her new-found drive and passion driving her forward, Anne took on her first competitive challenge at the Singapore National Cocktail Competition in 2015, and showcased her creation cocktail, The Cloud 9.
Anne continues to believe that nothing should stop one from achieving something they truly desire, and in this sense, she believes that being a valued member of the Highball Singapore team would be a quintessential opportunity to steer her towards her goal of becoming a more learned and competitive individual in this industry.
Anne loves creating moments of memories for people – moments of joy and meaning. Eventually, she aspires to start her very own ‘Highball’ in the Philippines, and to bring to a wider audience the same simple but extraordinarily moments that she is bringing to her guests now in Singapore.