Kitty Highball

Kitty Highball by W.C. Whitfield

Here's a pleasant low alcohol treat to enjoy this summer. It was originally published in 1941 by W.C. Whitfield in his cocktail book, Here’s How, the follow up to his Just Cocktails, 1939. Bartenders of that era were perhaps not as loquacious as their pre-prohibition counterparts, at least judging by these succinct titles. The drink is a highball, a spirit and soda over ice, which in this case features red wine. It’s a great way to extend the life of an unfinished bottle, or improve the prospects of a less than perfect vintage.

a simple prepurration

Whitfield’s original recipe in Here’s How calls for equal parts red wine and ginger ale over ice. The vintage drink finds new life in Williamsburgh, Brooklyn at Fresh Kills, an offshoot of the well known Dutch Kills bar. Both are creations of Richard Boccato, a classically trained bartender known for his no-nonsense approach which was honed in the storied Greenwich Village bar Milk and Honey, which helped start the modern cocktail renaissance and set the standard. Like the bar where it is served, the Kitty Highball is simple and gorgeous, an elegant offering from the classic past and creative present. It’s the cat’s meow. Cheers!

purrsuasive pair

Kitty Highball by W.C. Whitfield c. 1941 (adapted by Richard Boccato)

2 oz red wine

¾ oz ginger syrup (I used Barrow’s Intense liqueur)

½ oz lime

Soda water to top

Shake ingredients with ice and strain into a highball glass over ice. Top with chilled soda water. Candied ginger garnish recommended, although a lime wheel cat would also be purrfect.

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