Category:Highball
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==Generic classification== | ==Generic classification== | ||
| − | + | A cocktail with a substantially larger proportion of non-alcoholic mixer than liquor or spirit. | |
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==How much mixer should I use?== | ==How much mixer should I use?== | ||
Latest revision as of 04:32, 3 July 2010
Contents |
[edit] Generic classification
A cocktail with a substantially larger proportion of non-alcoholic mixer than liquor or spirit.
[edit] 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.
[edit] Variations
[edit] History
[edit] "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."
Pages in category "Highball"
The following 21 pages are in this category, out of 21 total.
