How to Make a Highball
Pick your liquor and go.
BY David Wondrich | Oct 31, 2017 | Food & Drink
The invention of the highball, "high priest of tall drinks," as our 1949 Handbook for Hostsdubbed it, was claimed by Patrick Gavin Duffy, bartender at Manhattan's Ashland House. That was back around 1890. Seeing as it's nothing but spirits, ice, and soda water or ginger ale, you'd think it wouldn't take much inventing, but before then no red-blooded American drinker would have conceived of introducing water, of all things, into good red whiskey, tiny bubbles or no. So they say, anyway. (There's also the question of Duffy's intimacy with the Brandy and Soda, which they were drinking in England in the early 19th century, and the problem of what to do with the Splificator, the gloriously named recipe for what sounds suspiciously like a highball, published by Chris Lawlor of the Burnet House, Cincinnati, in 1895.) But if the name's all that Duffy invented, that's plenty, in our book—even if nobody's precisely sure where he got it.
The hardest part of mixing a highball—which began as a whiskey drink, but soon became less exclusive—is choosing your liquor. Once you've got that, the rest is a breeze.
YIELDS: 1 SERVING
2 oz. liquor
4 oz. Club Soda
PREP TIME: 0:05, COOK TIME: 0:00, TOTAL TIME: 0:05
- Use a tall—at least 12 ounces—narrow-mouthed glass (which preserves the bubbles). Put in 2 or 3 ice cubes. Some Brits prefer theirs without ice. Let 'em go it on their own hook.
- Pour your chosen liquor over the ice.
- Add the sparkling water (club soda or seltzer).
From: Esquire US