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.
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