South Korea’s highball craze shows no signs of slowing down. With the category booming, producers are under pressure to find new ways to stand out from the crowd. One of the latest innovations is the Shaking Highball (쉐이킹하이볼) — designed to transform the drinking experience. Consumers are invited to shake the can vigorously before opening, creating a highball with a chewy, jelly‑like texture that adds novelty and fun to every sip.
The Shaking Highball is available in two refreshing flavours: Grape and Lychee.
To activate a bouncy, chewy jelly texture, consumers are encouraged to shake the can 10 times or more before drinking. The result is a highball that combines familiar fruit flavours with a unique jelly texture.
The practice of shaking an alcoholic drink to transform its texture into a jelly‑like consistency first gained traction in China through RIO Alcoholic Jelly. Today, South Korean brands are adapting the concept, illustrating how successful innovations can be borrowed and transcend borders to become regional trends.
