A straight-sided glass holding 8–12 oz, the highball is the workhorse of the bar. It suits any spirit-and-mixer combination — gin and tonic, whiskey soda, dark and stormy — where you need room for ice and a generous pour.

A Southern-born crowd-pleaser stacking Southern Comfort, amaretto, and sloe gin over orange juice into a red-hued, almond-kissed drink with a juicy berry undertow.

Alabama Slammer

A gentle almond-forward fizz where amaretto's marzipan sweetness is cut by lemon and sugar, then topped with soda for a soft, nutty, approachable cooler.

Amaretto Fizz

The original low-ABV Italian aperitivo of Campari, sweet vermouth, and soda over ice, drinking bittersweet, fizzy, and just bracing enough to open the appetite without dulling it.

Americano

A lighter cousin of the classic spritz, with Aperol's rhubarb-orange bitterness stretched over lemon, sugar, and soda for a low-proof, breezy apertivo.

Aperol Fizz

Aperol's sweet-bitter orange character extended with soda in a simple, refreshing highball -- lower ABV and endlessly drinkable.

Aperol Highball

Aperol's bittersweet orange in a lemonade format -- tart lemon, a touch of sugar, and soda water transform Aperol into a refreshing summer long drink.

Aperol Lemonade

A Paloma riff adding Aperol's bittersweet orange character to tequila, fresh grapefruit, and lime. The result is a more complex, lower-ABV take on Mexico's most popular cocktail with a beautiful amber-pink hue.

Aperol Paloma

A Paloma-Aperol hybrid -- tequila and Aperol with fresh grapefruit and a salt rim create a bittersweet, citrusy Italian-Mexican fusion.

Aperol Paloma Fresh

A lighter riff on the Aperol Spritz swapping tonic for prosecco, so quinine's dry bitterness sharpens Aperol's orange-rhubarb sweetness into a crisp, low-ABV aperitif.

Aperol and Tonic

A breezy orchard highball — apple brandy's honeyed fruit character lifted by lime's tang and the spicy effervescence of ginger beer — a lighter, autumnal alternative to the standard ginger-and-spirit mule.

Apple Brandy Buck

Aquavit's distinctive caraway and dill over soda water -- a Scandinavian highball that's herbaceous, crisp, and wonderfully savory.

Aquavit Highball

A spiked Arnold Palmer stretching vodka with lemon juice, simple syrup, and soda water for a crisp, lemonade-forward sipper tailor-made for porch afternoons.

Arnold Palmer Spiked

A Caribbean highball created by Dale DeGroff combining aged rum with orange curaçao, lime, and ginger beer. It sits between a Dark and Stormy and a Rum Buck, with tropical complexity.

Añejo Highball

A friendly, easy-drinking tropical highball in the Bahama Mama tradition — light rum doubled up with coconut rum over pineapple and orange juice, the grenadine sinking for a Tequila-Sunrise-style gradient of Caribbean colors.

Bahama Bob

A Caribbean beach classic layering dark rum and coffee liqueur with coconut cream, pineapple, orange, and a grenadine drizzle for a sweet, creamy, postcard-tropical sipper.

Bahama Mama

Barbados's traditional rum punch follows the island formula: sour lime, sweet syrup, strong Bajan rum, and bitters with fresh nutmeg.

Barbados Rum Punch

The house drink of Tequila's La Capilla bar — tequila, cola, and lime in a salt-rimmed glass — an easy, effervescent highball stirred traditionally with a knife.

Batanga

Don Javier Delgado Corona's iconic Tequila, Mexico drink — reposado tequila with fresh lime and cola over ice with a salted rim, stirred with a knife as tradition demands, a Mexican bar staple since the 1960s.

Batanga Reposado

A seaside vodka cooler splitting cranberry and pineapple juices for a tropical-leaning sipper where tart berry meets sunny fruit and a squeeze of lime.

Bay Breeze

The Bay Breeze swaps grapefruit for pineapple in the Sea Breeze -- a tropical spin on the classic that's sweeter and more fruit-forward.

Bay Breeze Fresh

Bermuda's national cocktail swizzling dark and light rums with pineapple and orange juices, falernum, and Angostura into a frothy, spice-kissed tropical sipper over crushed ice.

Bermuda Rum Swizzle

A layered pub pour floating stout atop ginger beer, where roasted malt and bitter coffee notes sit above a spicy, effervescent base for a pint-glass contrast.

Black and Tan

The Bloody Mary's agave-powered sibling, swapping vodka for tequila and layering tomato juice with Worcestershire, Tabasco, and lime for a savory, peppery brunch mainstay.

Bloody Maria

The savory brunch standard — vodka stretched with tomato juice, citrus, Worcestershire, and hot sauce — that drinks like a full-bodied, spice-laced sipping soup with a celery crunch.

Bloody Mary

A 1970s disco-era cooler pouring vodka and blue curaçao over lemon and soda, landing somewhere between an aquamarine lemonade and a candy-bright highball.

Blue Lagoon

A Cuban mojito reworked with muddled blueberries so bright mint and lime meet jammy berry sweetness, topped with soda for a purple-hued, summer-porch refresher.

Blueberry Mojito

A Kentucky-style highball where bourbon's vanilla and oak meet the snap of ginger beer and bright lemon, a warm-weather cousin to the Mule and the Whiskey Sour.

Bourbon Buck

A simple highball-family classic where bourbon is shaken with lemon and sugar, then lengthened with soda water for a tall, crisp, vanilla-tinged sipper.

Bourbon Fizz

A simple highball of bourbon and sparkling water — the Japanese-style highball format applied to American bourbon. The carbonation opens up the spirit's aromatics while keeping the drink light and endlessly drinkable.

Bourbon Highball

An early 20th-century highball whose name comes from the long spiral of lemon peel draped over the glass rim — bourbon, ginger ale, and bitters combining into a gently spiced, supremely easy sipper.

Bourbon Horse's Neck

An American porch classic lengthening bourbon with lemon juice, sugar, and soda for a tall, tart, lightly honeyed sipper made for warm evenings.

Bourbon Lemonade

A bourbon Rickey — the classic Washington D.C. format of spirit, lime juice, and soda water with no sweetener — applied to bourbon. Dry, effervescent, and surprisingly refreshing for a whiskey drink.

Bourbon Rickey

The bar-stool standby of bourbon stretched with cola and a squeeze of lime, balancing vanilla-and-caramel sweetness with cola spice and bubbles in a foolproof long drink.

Bourbon and Cola

A classic American highball -- bourbon's vanilla and caramel sweetness pairs beautifully with the sweetness and spice of ginger ale.

Bourbon and Ginger Ale

A silkier take on the Buck family where brandy's grape warmth rounds out lemon and fiery ginger beer for a long drink that drinks like polished autumn fruit.

Brandy Buck

A brandy-based cousin of the gin fizz, lifting cognac with lemon and sugar and finishing long with soda for a softly fruited, gently warming cooler.

Brandy Fizz

The original Highball — brandy and soda water over ice, served in a tall glass with a lemon twist. Before Scotch dominated the highball format, brandy was the spirit of choice for lengthening with charged water in late 19th-century saloons and clubs.

Brandy Highball

A brandy-based take on the Moscow Mule, the mule template applied to the original classic spirit of the pre-Prohibition era. The fruit character of brandy pairs naturally with ginger beer's warm spice.

Brandy Mule

The classic Edwardian highball -- a large brandy and soda, once the most popular drink in British gentlemen's clubs.

Brandy and Soda

A classic 1930s rye highball with a citrus twist — rye whiskey shaken with lemon and sugar, then topped with ginger ale in a tall glass. Named for the era's telegraph cables, it's a bright, gingery cousin of the Whiskey Sour built long.

Cablegram

A bittersweet summer cooler lengthening Campari with fresh lemon juice, simple syrup, and soda for a ruby-pink highball that balances aperitivo bitterness with citrus lift.

Campari Lemonade

A simple Italian aperitif combining Campari with fresh orange juice and a splash of soda. It sits between a Garibaldi (no soda) and an Aperol Spritz in style — bitter, vibrant, and refreshing as a pre-dinner drink.

Campari Orange

The bar-code Italian aperitivo — just Campari, soda, and a citrus slice — delivering ruby-red, appetite-sharpening bitterness in its most elemental form.

Campari Soda

Italy's most iconic pre-dinner drink -- Campari and soda water with an orange slice, drunk since 1932 and still the quintessential aperitivo.

Campari Soda Fresh

A stripped-down Italian aperitivo that meets Campari's ruby bitterness with quinine tonic and an orange slice, producing a lower-proof, snappy alternative to the Negroni.

Campari Tonic

A tall, lightly bitter aperitivo built in a highball — Campari's orange-bitter character expanded by tonic's quinine edge for more complexity than the standard Campari and soda, making for a longer, more contemplative aperitif session.

Campari and Tonic Tall

Served in a salt-rimmed clay cup, this Jalisco favorite stretches tequila with orange, grapefruit, and lime juices topped with grapefruit soda for a tart, fizzy, sunshine sipper.

Cantarito

The original vodka-cranberry highball, named for the Massachusetts bogs that supply the juice, delivering tart berry sweetness with a bright lime squeeze.

Cape Codder

The Cape Codder -- vodka and cranberry juice with a squeeze of lime -- the simplest version of the vodka cranberry, made right.

Cape Codder Fresh

Mexico's answer to the Rum and Coke -- tequila and cola with a squeeze of lime and a salt rim for a simple, crowd-pleasing highball.

Charro Negro

A daisy driven by yellow Chartreuse's saffron-honey herbaceousness, lifted by gin, lemon, raspberry syrup, and soda for a botanical, berry-tinged refresher.

Chartreuse Daisy

A vodka-based cousin to the Piña Colada that blends pineapple juice and coconut cream into a creamy, alabaster poolside slush without rum's warmth.

Chi Chi

Peru's everyday highball built on grape-forward pisco, ginger ale, and lime with a few dashes of Angostura, giving a bright, lightly spiced lift that drinks like a lighter Moscow Mule.

Chilcano

Peru's beloved pisco highball -- a ginger ale-topped long drink with fresh lime and Angostura that serves as the national cocktail alongside the Pisco Sour.

Chilcano Ginger

Peru's most popular cocktail after the Pisco Sour — pisco over ice with fresh lime, ginger ale for gentle spice and fizz, and Angostura bitters for complexity, a refreshing everyday Lima bar staple of complete simplicity.

Chilcano de Pisco

Bolivia's most beloved pisco cocktail — the name meaning 'cheers' in Quechua — pisco over ginger ale with lime and Angostura bitters creating a simple, fragrant highball that is the essential Bolivian bar drink.

Chuflay

A beachy riff on the Cuban mojito that folds silky coconut cream into the usual mint, rum, lime, and soda build for a cooler that drinks like a tropical vacation in a glass.

Coconut Mojito

A breezy tropical cooler with coconut rum, fresh pineapple, and lime topped with soda -- beach-ready and effortlessly refreshing.

Coconut Rum Cooler

The Havana-born rum-and-cola highball lifted by fresh lime, drinking sweet, fizzy, and nostalgic — a Spanish-American War-era drink built around one of the world's simplest flavor pairings.

Cuba Libre

A long, cooling gin cocktail built on muddled cucumber, elderflower liqueur, lime, and soda water. The cucumber provides a crisp freshness that the elderflower echoes with gentle floral sweetness.

Cucumber Cooler

Gin and cucumber muddled together then built with lime and soda -- crisp, green, and incredibly refreshing for warm weather.

Cucumber Cooler Fresh

A simple Italian aperitivo highball — Cynar's dark, bittersweet artichoke amaro lengthened with tonic water over ice, garnished with a slice of orange. Lower in alcohol than an Aperol Spritz and more interesting, it is the thinking drinker's aperitif highball.

Cynar and Tonic

Bermuda's signature highball pours dark rum over icy ginger beer and squeezes a lime, building a spicy, molasses-rich long drink with a visible storm-cloud pour.

Dark 'N' Stormy

Bermuda's national cocktail — dark rum floated over ginger beer, the trademark storm cloud effect created by gently pouring the rum over ice and ginger beer. The tangy ginger and molasses-rich dark rum are an iconic pairing recognized worldwide.

Dark and Stormy

An adults-only update of the kiddie Shirley Temple in which vodka joins grenadine and orange juice for a pink-candy highball that leans unapologetically sweet.

Dirty Shirley

A Samoan-born tiki drink of dark rum, lemon, and grenadine topped with soda and a breath of absinthe, delivering bright fruit over anise-tinged funk.

Doctor Funk

A pre-tiki South Seas rum punch popularized by Robert Louis Stevenson's doctor -- dark rum, agricole, absinthe, grenadine, and lime.

Dr. Funk

A Trader Vic creation of tequila and crème de cassis lengthened with lime and ginger beer, producing a dark-fruited, spicy highball with agave warmth beneath the fizz.

El Diablo

A silky gin fizz sweetened with elderflower liqueur and capped with an egg-white foam, blending perfumed florals, citrus sour, and soda lift into a pillowy, aromatic sip.

Elderflower Fizz

A garden-inspired G&T with elderflower liqueur -- floral, fragrant, and refreshing with cucumber for a spa-like botanical uplift.

Elderflower Gin and Tonic

Argentina's unofficial national drink pours Fernet-Branca over ice and tops with cola, building a bittersweet highball where menthol, saffron, and cola spices play off one another.

Fernandito

Argentina's unofficial national cocktail — Fernet-Branca's menthol-and-saffron bitterness pairs with Coca-Cola's caramel sweetness in a way that is deeply divisive outside Buenos Aires and completely addictive inside it.

Fernet and Coke

A digestif highball that has become a beloved post-meal ritual in Argentina, where Fernet-Branca is consumed per capita more than anywhere else outside Italy. The intensely herbal, menthol-forward spirit and soda water create a refreshing and deeply bitter long drink.

Fernet and Soda

America's oldest punch (1732) in single-serve form -- cognac, rum, and peach brandy with lemon and sugar, a Colonial masterpiece.

Fish House Punch Single

An Edwardian long drink of gin, lime, and raspberry syrup topped with ginger ale, drinking bright and jammy with a gentle ginger snap on the finish.

Floradora

A clean, refreshing gin buck — gin over ice with fresh lime juice and ginger beer — that predates the Moscow Mule by decades. Bracing ginger heat and lime acidity make it a natural summer sipper with real botanical depth from the gin.

Fog Horn

A gin Buck or Moscow Mule made with gin, lime, and ginger beer, predating the Moscow Mule by decades. Simple, refreshing, and a showcase for the interplay of gin botanicals with spicy ginger.

Foghorn

A low-ABV floral lemonade with elderflower liqueur -- fragrant, light, and refreshing with lemon's tartness balanced by elderflower's honey sweetness.

French Lemonade

A breezy 1980s highball of peach schnapps and orange juice, soft and sweet enough to drink at brunch and unabashedly nostalgic in its simplicity.

Fuzzy Navel

A two-ingredient Italian aperitif of Campari and freshly whipped orange juice whose fluffy texture mellows the amaro into a bright, bittersweet sunrise-colored brunch staple.

Garibaldi

The quintessential British highball where juniper-forward gin meets quinine-bitter tonic over ice, lifted by a squeeze of lime into a long, dry, endlessly drinkable refresher.

Gin & Tonic

A simple Prohibition-era highball of gin lengthened by ginger ale and lemon, delivering a lightly spiced, citrusy fizz that predates the more famous Moscow Mule.

Gin Buck

A juniper-forward highball where gin's botanicals play against tart cranberry and lime, yielding a crisp, ruby-tinged easy drinker with more bite than its vodka sibling.

Gin Cranberry

A British gin cup -- gin with elderflower, muddled cucumber, and lemon topped with soda. The Pimm's Cup alternative for gin lovers.

Gin Cup

The classic Fix format applied to gin -- a Sour with added pineapple built over crushed ice in a highball for a refreshing pre-Prohibition drink.

Gin Fix

Named for the 1900 Broadway musical -- gin with raspberry syrup and lime topped with ginger ale in a fruity, refreshing highball.

Gin Floradora

A barest-bones highball of gin and soda with a lemon twist — a dry, juniper-forward cooler that showcases whatever bottle you reach for.

Gin Highball

A simple, refreshing gin and lemon juice highball, sometimes served flat and sometimes with a splash of soda. The gin botanicals and fresh lemon create a naturally complementary pairing that is crisp and easy to drink.

Gin Lemon

A botanically charged take on lemonade, where juniper-forward gin meets lemon and sugar before being topped with soda for a bright, dry-finishing cooler.

Gin Lemonade

A gin-based mule where the botanical complexity of gin mingles with the spice of ginger beer and the brightness of lime. Essentially a Foghorn or London Mule, it showcases how well gin and ginger complement each other.

Gin Mule

A sparse 1880s Washington highball of gin, fresh lime, and soda over ice — no sugar, nothing hidden — delivering dry, botanical quench that predates the Tom Collins.

Gin Rickey

The classic Rickey -- gin, fresh lime, and soda water with no added sugar -- one of the most refreshing and low-calorie cocktails ever made.

Gin Rickey Fresh

A pre-Collins long drink of gin, lemon, and sugar with Angostura and soda, landing dryer and more aromatic than a Collins thanks to the bitters' baking-spice lift.

Gin Sling

A garden-party highball where elderflower liqueur softens gin and tonic with perfumed floral sweetness, finishing crisp, dry, and unmistakably aromatic.

Gin and Elderflower

A simple, classic British pub highball -- London dry gin and ginger ale with lemon, clean and refreshing.

Gin and Ginger Ale

The California-casual highball of gin cut with orange and lime juice, where juniper peeks through bright citrus sweetness for a breezy, daytime-friendly pour.

Gin and Juice

A modern classic created by Audrey Saunders at Bemelmans Bar in New York, combining gin, fresh lime, ginger beer, and mint. The gin-forward take on the Moscow Mule shows how a classic template can transform with a spirit swap.

Gin-Gin Mule

The yolk variation of the classic gin fizz family — egg yolk in place of white gives the Golden Fizz its name and a richer, velvety texture alongside the gin, lemon, and soda.

Golden Fizz

Miss Emily Cooper's closely guarded Bahamian secret from Green Turtle Cay layers dark rum and coconut rum over pineapple, orange, and a hint of apricot — deceptively easy-drinking and dangerously refreshing in equal measure.

Goombay Smash

The fresh-juice Paloma — a squeeze of fresh grapefruit and lime combined with tequila and agave nectar, topped with soda water for effervescence. Using fresh grapefruit instead of grapefruit soda intensifies the bright, bittersweet citrus character.

Highball Glass

About the Highball Glass

238 Cocktails served in this glass