What is a Korean highball?

A highball is whisky mixed with a sparkling mixer — tonic, soda or ginger ale — over ice. Korea's craft versions add local twists like oolong tea, grapefruit or Earl Grey. They are light (around 7–9% ABV), refreshing and made for pairing with food.

Why are highballs so popular in Korea?

They hit the sweet spot: lighter than straight whisky, more refined than beer, and endlessly customizable. The Japanese highball boom crossed over, and Seoul's bar scene ran with it — by the mid-2020s a highball menu became standard in Hongdae and Yeonnam-dong bars.

Which highball should I order first?

Start with a classic highball (whisky + tonic) to taste the format, then branch out: ginger for warmth, oolong for a dry tea finish, grapefruit for bright citrus, Earl Grey for fragrance. At RAWISM they run 9,000–10,000 KRW.

Do highballs go with Korean food?

Beautifully. The bubbles and gentle bitterness cut through rich dishes — Korean raw beef especially. A cold, fizzy highball next to buttery yukhoe is one of the best pairings in the Korean bar canon.

Travel Guide·5 min read·2026-05-21

Korean Highballs: Why Seoul Is Obsessed & What to Order

Classic whisky highball with sparkling tonic at RAWISM highball bar Hongdae Yeonnam-dong Seoul

Order a drink in Seoul in 2026 and odds are someone at your table is holding a tall, ice-packed glass of whisky and bubbles. The highball has gone from niche import to Korean bar staple — and Hongdae's craft versions are some of the most creative. Here is the short story of why Seoul fell for the highball, and a cheat sheet for ordering your first one.

# The highball, explained in one line

Whisky + sparkling mixer + lots of ice = a drink that is light (7–9% ABV), crisp and food-friendly. That is the whole trick. It turns whisky from a sipping spirit into a session drink you can enjoy across a long dinner.

# Why Seoul is obsessed

Three reasons. It is lighter than soju bombs but more interesting than beer. It photographs beautifully — tall glass, clear ice, citrus garnish. And it is a canvas for Korean flavors: bars infuse tea, fruit and herbs to make versions you will not find elsewhere. The result: a highball menu is now as standard in Yeonnam-dong as a soju fridge.

# The RAWISM highball lineup

Classic (9,000 KRW) — Dewar's + tonic. The benchmark. Start here.
Ginger (9,000 KRW) — Jim Beam + ginger ale. Warm, gently spicy.
Oolong (9,000 KRW) — Dewar's + oolong tea. Dry, fragrant, very Seoul.
Grapefruit (10,000 KRW) — Jim Beam + grapefruit syrup + tonic. Bright and citrusy.
Earl Grey (10,000 KRW) — Dewar's + Earl Grey + black-tea tonic. Perfumed and elegant.

# The pairing locals swear by

Highball + Korean raw beef. The cold bubbles and light bitterness slice through the rich, buttery texture of yukhoe, and the clean finish sets up the next bite. If soju is the traditional partner for raw beef, the highball is its modern rival — try both and pick a side. (Context: yukhoe vs beef tartare.)

💡 Ordering tip

Sweet-tooth? Grapefruit. Tea lover? Oolong or Earl Grey. Want the textbook experience? Classic, no question. All of them arrive cold enough to fog the glass.

# Where to drink them

RAWISM pours all five highballs alongside same-day Hanwoo raw beef — a 5-minute walk from Hongik Univ. Station (Hongdae), Exit 3, at 262-4 Donggyo-ro, Mapo-gu, Seoul. Open Tue–Sun, 18:00–23:00. Building a bar route? The Hongdae bar guide has you covered.

RAWISM · Hanwoo RAW BAR

5 min from Hongik Univ. Station (Exit 3) · Tue–Sun 18:00–23:00

Call 070-5100-5534 Reserve on Naver →View Menu