Category:Highball

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Generic classification

A cocktail with a substantially larger proportion of non-alcoholic mixer than liquor or spirit.

How much mixer should I use?

The typical standard is to use enough mixer to give the finished drink the strength of a light wine, around 10% ABV. Using standard 40% ABV spirits, this is a ratio of around 3 parts mixer to 1 part liquor.

When ordered "tall", the drink should be made roughly beer strength, around 5% ABV. Using standard 40% ABV spirits, this is a ratio of around 7 parts mixer to 1 part liquor.

Variations

History

"The American Language" by H. L. Mencken (1921)

"The English, in naming their drinks, commonly display a far more limited imagination. Seeking a name, for example, for a mixture of whiskey and soda-water, the best they could achieve was whiskey-and-soda. The Americans, introduced to the same drink, at once gave it the far more original name of high-ball. So with ginger-ale and ginger-pop."

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