Highball
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Once upon a time.
Atlanta’s top mixologists.
One top-shelf cause.
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Join us for the High’s annual fundraising mixology competition! Atlanta’s foremost bartenders will compete head-to-head and flex their imaginations to bring you their most creative cocktails, inspired by this year’s theme: Fairy Tales and Storybooks. The top three bartenders will each claim a cash prize, trophy, and bragging rights as one of Atlanta’s top mixologists.
Join us to sample their creations, enjoy music and activities, and vote to name one mixologist the most sensational of them all!
Proceeds from Highball support the High Museum of Art.
View Event Page for more details.Early-Bird Ticket Sale (July 1–July 13)
Member Ticket: $65
General Ticket: $85
VIP Ticket: $125General Ticket Sale (July 14–August 14)
Member Ticket: $75
General Ticket: $95
VIP Ticket: $125
Can’t attend but want to support the High?
Donate Now -
Meet the 2022 Competitors
Orestes Cruz
Establishment: Aziza
Spirit: TequilaJasmin Goldstein
Establishment: Bar Politan
Spirit: VodkaRaymond Sampson
Establishment: Bar Vegan
Spirit: BourbonJames Cramer
Establishment: Biltong Bar
Spirit: BourbonRobert Thornton
Establishment: Sincère Fare
Spirit: VodkaTaylor Bennington
Establishment: Cooks & Soldiers
Spirit: BourbonHaki Martin
Establishment: Lure
Spirit: GinKatie Goldstein
Establishment: JoJo’s Beloved Cocktail Lounge
Spirit: GinEric Bradley
Establishment: Saints + Council
Spirit: TequilaWalter Gregg
Establishment: The Consulate
Spirit: TequilaRick Blumberg
Establishment: The Woodall
Spirit: VodkaKursten Berry
Establishment: Twisted Soul
Spirit: Bourbon -
Highball winners were selected by guests’ and critics’ votes.
2022 Winners:
2022 Judges: Erika Moore, Highball 2019 Winner Luxury Mixologist; Mara Davis, Co-host, Atlanta Eats; Joshua Robinson, Food, Beverage, and Entertainment Writer, Thrillist
Luxury Mixologist: Robert Thornton
Establishment: Sincere FareThe Queen Bee
This light vodka cocktail is created for the Queen Bee herself. Crisp pear and apple marry the sweet, tangy combinations of honey, soursop, and lemon, celebrated with candied lemon peel and bee pollen strewn atop the rim.2 fl. oz. Finlandia Vodka
0.5 fl. oz pear-apple blend
1/2 pod of vanilla bean
0.75 fl. oz. lemon juice
1 fl. oz. soursop/honey syrup
Honey infusion: royal jelly, sage, and cinnamon
Top-shelf Mixologist: Raymond Sampson
Establishment: Bar VeganSploosh
This refreshing riff on a Whiskey Sour is frothy, fresh, and tangy. “Sploosh” is sure to reverse Zero’s fate and yours.2 fl. oz. Woodford Reserve Bourbon
1 egg white
4 cucumbers
4 basil leaves
2 barspoon tropical onion jam, made from peaches, onions, and mangos
1 fl. oz. orgeat syrup
1 fl. oz. lemon juice
0.25 fl. oz. FalernumInstructions: Combine Woodford Reserve Bourbon, lemon juice, orgeat, Velvet Falernum, basil, cucumbers, and onion jam to shaker tin. Muddle basil and cucumber slightly to release flavor and aroma. Add ice, shake, and fine strain back into tin. Add egg white. Dry shake. Pour over a single ice cube and finish with a garnish.
Classic Mixologist: Kursten Berry
Establishment: Twisted SoulKiss the Girl
“Kiss the Girl,” inspired by Hans Christian Andersen’s The Little Mermaid, will take you under the sea with zingy waves of lime and passion fruit, followed by a breeze of coconut and macadamia liqueur, reminiscent of beachside bliss.1.5 fl. oz. Woodford Reserve Bourbon
0.75 fl. oz. Passion Fruit Giffard
0.5 fl. oz. Trader Vic’s Macadamia
0.25 fl. oz. Velvet Falernum
Squeeze of coconut
Squeeze of limePlace all ingredients in a shaker; add ice, shake, and strain. Pour over ice and garnish with an edible flower.
2019 Winners:
2019 Judges: Lauren Finney, Editor-in-Chief of The Atlantan and Modern Luxury Atlanta; Ligaya Figueras, Food and Dining Editor of the Atlanta Journal-Constitution and Randy Hayden, Beverage Manager of Slater Hospitality and the 2018 Highball Luxury Mixologist
Photo by: Reginald Eldridge
Luxury Mixologist: Erika Moore
Establishment: ParlorEl Amanecer
This is a Caribbean-inspired cocktail that pays respect to the fruit and spices naturally grown in that region. It’s a great cocktail to start the day with a refreshing kick.Ingredients:
2 oz Caribbean’s Finest Gran Reserva Rum
2 oz Guava Juice
½ oz Lemon Juice
¾ oz Pineapple–Green Tea Syrup
5 drops of Pepper Juice
Prosecco (topper)
Jalapeño slice (garnish)Build ingredients in tin, shake, and strain over ice in a Collins glass. Top with prosecco and garnish with a jalapeño slice.
Photo by: Reginald Eldridge
Top-shelf Mixologist: Mathew Riggins
Establishment: Negril Village AtlantaS.S. Maria
A refreshingly spicy Bloody Mary Reposado re-imagined with strawberries and kissed by a salty sea breeze.Ingredients:
2 oz Frida Kahlo Tequila Reposado
2 Whole Strawberries (reserve tops for garnish)
¼ Fresh Serrano Pepper (chopped)
1 ½ oz Simple Syrup
¾ ounce Lemon Juice
¼ ounce Lime Juice
1 Salt and Vinegar Potato Chip (garnish)Slice off tops of strawberries and reserve for garnish. Combine pepper and remaining strawberries in tin shaker and muddle. Add ice, simple syrup, and lemon and lime juices to strawberry pepper mixture, then cover and shake. Strain mixture through a mesh strainer into a mixing glass with ice. Add tequila and stir vigorously for 10 seconds. Strain contents of mixing glass into a Collins glass filled with ice. Garnish with strawberry tops and potato chip.
Photo by: Reginald Eldridge
Classic Mixologist: Greg Emilio
Establishment: Bellina AlimentariRoman Holiday
This is a tropical, Italian, low-ABV take on a gimlet. The base is split between gin and sweet vermouth, and the lime cordial is swapped out for an utterly delicious pineapple-basil cordial. This is a drink for summer brunches—a bright, transporting libation to stimulate body and soul.Ingredients:
1 oz Xoriguer Mahon Gin
1 oz Carpano Antica Formula Sweet Vermouth
1 oz Pineapple-Basil Cordial
½ oz Lime Juice
Angostura Bitters (garnish)
1 Pineapple Wedge (garnish)Shake gin, sweet vermouth, cordial, and lime juice together. Double strain into a coupe glass; garnish with a spritz of Angostura bitters and a pineapple wedge.