highball
spirits, carbonated water and ice
Too simple and effective to not be popular, with ubiquity growing alongside the rise of mechanical carbonation in the 19th Century. See also spritzer.
![](tl-images-drinks/highball.recipe.jpg)
The recipe shown above is from the 1905 Hoffman House Bartender’s Guide, by Charles Mahoney. The template works for pretty much any spirit: tall glass, ice, 2 oz spirit, 6 oz sparkling water.
Oxford Companion to Spirits and Cocktails, p. 356–7; barware icons courtesy of Haus Alpenz