Carbonated water with no added flavoring, used to add effervescence and lengthen cocktails without altering their flavor. It is essential in highballs, Collins drinks, and spritzes.

A New Orleans cafe classic in which anise-forward absinthe is poured over crushed ice with fresh mint and a splash of soda, yielding a frosty, licorice-scented cooler.

Absinthe Frappé

A low-alcohol aperitif combining equal parts sweet and dry vermouth topped with soda water. An elegant and light pre-dinner drink from the early 20th century, often called the poor man's champagne.

Addington

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

Italian amaro in the Spritz format -- herbal bitterness lifted with prosecco and soda for a more complex, aromatic aperitivo.

Amaro Spritz

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 spin on the Aperol Spritz that folds in still dry white wine for added depth — the bittersweet aperitif, sparkling prosecco, white wine, and soda creating a softly complex, summery Italian aperitivo.

Aperol Rosé

Italy's ubiquitous patio pour, where bitter-orange Aperol meets dry prosecco and soda for a low-proof, sunset-colored aperitivo with a gentle herbal bite.

Aperol Spritz

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 low-ABV spritz building fino sherry and elderflower liqueur over ice, topped with prosecco and soda for a dry, saline, floral aperitivo that drinks like seaside air.

Bamboo Spritz

An Italian aperitif of Campari and dry white wine topped with soda, named after the tipsy elderly men who swerved home on their bikes after afternoon drinks at the café. A low-alcohol alternative to the Aperol Spritz.

Bicicletta

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 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 tall, muddled smash combining bourbon with lemon, ginger syrup, and fresh mint, topped with soda for a herbaceous, spice-forward sipper with whiskey backbone.

Bourbon Ginger Smash

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 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

Brandy in the classic Collins format -- fruit and oak notes complement the lemon and soda for a dignified, long cocktail.

Brandy Collins

A 19th-century daisy built on brandy with orange liqueur, lemon, and a tint of grenadine, lengthened with soda for a fruity, amber-toned classic cooler.

Brandy Daisy

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

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

Brandy and Soda

Campari's brilliant bitterness in a frothy fizz format -- egg white creates a silky foam that tempers the Campari's intensity beautifully.

Campari Fizz

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 Venetian bar staple blending ruby-red Campari with Prosecco and a splash of soda, balancing its orange-peel bitterness against bright fizz.

Campari Spritz

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 Tom Collins dressed in Cherry Heering, layering gin and lemon with dark, jammy cherry liqueur before the long finish of soda and a Luxardo garnish.

Cherry Collins

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

A garden-fresh riff on the Tom Collins where muddled cucumber weaves cool, grassy brightness through gin's botanicals and tart lemon — long, sparkling, and quietly sophisticated on a warm afternoon.

Cucumber Collins

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 moodier Italian spritz built on Cynar's artichoke-driven amaro, bubbled up with Prosecco and soda for a savory, earthy bitter cooler.

Cynar Spritz

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 floral spin on the gin Collins laced with St-Germain, yielding a tall, bubbly glass that lifts lemon and juniper with delicate elderflower perfume and garden-bright finish.

Elderflower Collins

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

Elderflower liqueur adds a fragrant, honeyed floral note to the classic gin fizz -- delicate and refreshing with bright lemon acidity.

Elderflower Gin Fizz

A modern aperitivo pairing perfumed elderflower liqueur with Prosecco and soda, delivering a delicate, orchard-blossom spritz that feels light as air.

Elderflower Spritz

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

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 Collins made with Dutch genever instead of gin, giving the drink a malty, whisky-like body beneath the classic lemon-soda framework. The original John Collins was likely made with genever or Old Tom gin.

Genever Collins

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

Gin Cup

A 19th-century sour-family classic where gin, lemon, and orange liqueur are tinted with grenadine and topped with soda for a blush-pink, long, lightly sweet refresher.

Gin Daisy

An 1880s long drink that shakes gin, lemon, and simple syrup before topping with soda, producing a snappy, juniper-bright sour with a lively sparkling lift.

Gin Fizz

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 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 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

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

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.

Grapefruit Paloma

A refreshing Aperol-based spritz with fresh grapefruit juice replacing some of the soda, adding natural citrus bitterness that complements Aperol's orange flavor. Light, bright, and perfect for brunch or aperitivo hour.

Grapefruit Spritz

A low-proof absinthe punch created by Charles Vexenat, pairing cool cucumber and soda with licorice spirit, lime, and sugar for a surprisingly gentle, garden-fresh sipper.

Green Beast

An 1890s cocktail from the Ivy League canon — cognac and sweet vermouth in a Manhattan-like formula with a splash of soda to lighten it. The Harvard predates the Manhattan by a decade and shows that brandy-vermouth combinations were once as common as whiskey ones.

Harvard

Scotch whisky in the classic Sling format -- spirit, lemon, sugar, and soda -- a simple Highland long drink.

Highland Sling

Bourbon with fresh lemon and honey syrup topped with soda -- a Southern-style lemonade that's refreshing, floral, and perfectly balanced.

Honey Bourbon Lemonade

Gin with honey and ginger in a long lemonade format -- warming ginger and floral honey complement gin's botanicals over ice.

Honey Ginger Lemonade

The Hugo originated in South Tyrol, northern Italy in 2005 and swept through Alpine Europe — elderflower liqueur, Prosecco, soda, fresh mint, and a slice of lime create a floral, refreshing aperitif lighter and more fragrant than the Aperol Spritz.

Hugo

A Northern Italian alpine spritz of elderflower liqueur, prosecco, and soda with muddled mint, drinking floral and herbal with a gentle spring-meadow softness.

Hugo Spritz

The Japanese Highball is a study in minimalist perfection — Suntory-style highball bars in Tokyo have elevated whisky and soda into a ritual, using precisely chilled glassware, a single large ice spear, vigorously carbonated water poured gently over the whisky, and a lemon twist.

Japanese Highball

The bourbon-based variant of the Collins family, lengthening whiskey sour ingredients with soda for a tall, honeyed, lemony refresher that drinks breezy on a porch.

John Collins

A perfumed gin fizz shaken with lavender-kissed syrup, lemon, and egg white, then topped with soda for a pillowy, floral sip with bright citrus lift.

Lavender Gin Fizz

A vodka-based Collins with lemon juice, sometimes called a Vodka Collins, that serves as an approachable entry point to the Collins family. Light, effervescent, and easy to drink.

Lemon Collins

Lillet Blanc's honey and citrus notes meet prosecco and soda in an elegant low-ABV spritz -- France's answer to the Aperol Spritz.

Lillet Spritz

An Italian-inspired sparkler where bright limoncello and vodka lean into fresh lemon juice before soda water lifts the whole glass into a tart, summery fizz.

Limoncello Fizz

An Amalfi Coast spritz stretching bright, zesty limoncello with prosecco and soda over ice for a sunny, low-proof afternoon refresher.

Limoncello Spritz

A tropical mojito brightened with mango, where muddled mint, lime, and light rum meet stone-fruit sweetness for a jammy, golden-hued cooler topped with soda.

Mango Mojito

The classic Daisy format with mezcal -- smoke, citrus, and grenadine topped with soda in a spirit-forward yet refreshing long drink.

Mezcal Daisy

Mezcal's smoky character meets fizz effervescence in this long egg-white drink -- smoke, citrus, and cream float atop soda water.

Mezcal Fizz

A smoky twist on the Aperol Spritz substituting mezcal for part of the Prosecco, adding an earthy, smoky agave character to the bittersweet aperitivo format. A popular modern aperitif at mezcal-forward bars.

Mezcal Spritz

A Cuban highball of light rum, lime, sugar, and muddled mint finished with soda, producing the quintessential summer refresher: herbal, tart, and sunshine-bright.

Mojito

A 19th-century Scotch fizz laced with absinthe, shaken with lemon and egg white and lengthened with soda for a frothy, anise-tinged eye-opener once prescribed as a hangover cure.

Morning Glory Fizz

A classic pick-me-up fizz from the Savoy -- Scotch, absinthe, lemon, and egg white topped with soda for a frothy, restorative morning drink.

Morning Glory Fizz Fresh

A rum daisy built on navy-strength overproof rum — falernum spice and black currant cassis sweeten and color a lime sour base, then soda lifts the whole drink into a complex, full-flavored Caribbean daisy.

Navy Daisy

A sunny variation on the classic gin fizz family that brings orange juice alongside lemon into the egg-white foam — bright citrus, botanical gin, and a gentle fizz that is lighter and more summery than a Ramos Gin Fizz.

Orange Fizz

A tropical pineapple rum cooler -- fresh pineapple juice, grenadine, and lime topped with soda for a refreshing Caribbean beach cocktail.

Pineapple Rum Cooler

A blush-pink egg-white fizz — gin soured with lemon and a splash of grenadine shaken into a silky foam then topped with soda, landing somewhere between a Silver Fizz and a Clover Club in a tall glass.

Pink Gin Fizz

A Peruvian-spirited cousin of the gin fizz, where grape-forward pisco is shaken with lemon, sugar, and egg white, then topped with soda for a frothy, floral lift.

Pisco Fizz

A supremely clean showcase for quality pisco — the grape-distillate spirit's floral, fruity character is lifted by sparkling water, brightened with lime, and grounded with two dashes of bitters for a minimalist, elegant South American highball.

Pisco Highball

The original Planter's Punch specification following the one-two-three-four formula (one part sour, two parts sweet, three parts strong, four parts weak) applied to dark rum, lime, sugar, and soda. A foundational rum drink that established the proportional language of tropical bartending.

Planter's Punch Original

One of the earliest documented American cocktails -- port wine, a touch of sugar, soda water, and nutmeg in a Colonial long-drink format.

Port Sangaree

A British pub classic lengthening ruby port with lemon juice, a touch of sugar, and soda water into a low-ABV, berry-tinged highball that drinks like grown-up fruit punch.

Port and Lemon

A split-soda bourbon highball cut with ginger ale for gentle spice and soda for lift, yielding a dry, effervescent sipper with a lemon-peel twist.

Presbyterian

A New Orleans marathon-shake of gin, citrus, cream, egg white, and orange flower water topped with soda, producing a pillowy, perfumed, marshmallow-textured brunch icon.

Ramos Gin Fizz

A West Texas highball of blanco tequila, fresh lime, and sparkling water served over ice. Traditionally made with Topo Chico mineral water for its abundant carbonation, it is the quintessential warm-weather cowboy drink.

Ranch Water

A berry-forward take on the Havana highball where muddled mint, light rum, and lime meet sweet raspberry syrup and soda, giving the classic mojito a jammy, rose-tinted lift.

Raspberry Mojito

A New Orleans institution named for Joseph Roffignac, the city's French Creole mayor in the 1820s. Cognac and raspberry syrup topped with soda — simple, refreshing, and deeply rooted in the Crescent City's European-influenced cocktail heritage.

Roffignac

The rum version of the Collins family, substituting lime juice for lemon to complement rum's tropical character. Light, effervescent, and cooling — it is to rum what the Tom Collins is to gin.

Ron Collins

A step beyond the Silver Fizz, the Royal Gin Fizz adds a whole egg to gin, lemon, and sugar for a luxuriously thick, creamy fizz that hovers between cocktail and dessert.

Royal Gin Fizz

The Aperol Spritz reworked with light rum -- a tropical-Italian fusion where rum's sweetness plays off Aperol's bitter orange and prosecco's fizz.

Soda Water