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Our 13 Favorite Highball Cocktails

I love mixing up Highball Cocktails for their refreshing simplicity. They blend spirits with a larger portion of a non-alcoholic mixer, usually served in a tall glass. My go-to is always a classic whiskey and ginger ale. It’s straightforward, crisp, and perfect for any occasion. These drinks are about the balance of flavor and the art of mixing something that enhances the spirit without overpowering it. For anyone looking to explore easy yet satisfying drinks, this roundup is a must-read.

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A sophisticated and contemporary bar scene focusing on a Highball Cocktail. The cocktail is served in a classic highball glass, filled with a clear, effervescent drink, typically composed of a spirit and a larger proportion of a non-alcoholic mixer. It's garnished with a lime wedge or a twist of citrus peel, adding a touch of elegance. The glass is set on a polished bar counter, with a backdrop of a modern bar environment featuring sleek furniture, ambient lighting, and shelves stocked with various spirits and mixers. The scene conveys a sense of refined simplicity and modernity, reflecting the essence of the highball cocktail - a perfect blend of minimalism and flavor.

13 Highball Cocktail Recipes

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 2 votes
Course: Drinks
Cuisine: American
Keyword: Highball Cocktails
Servings: 1
Author: Paul Kushner
Discover easy-to-make Highball Cocktails perfect for any occasion. Click here for simple, refreshing recipes!

Instructions

  • Pick your favorite recipe
  • Gather all the needed ingredients
  • Prep a highball cocktail in less than 5 minutes
Tried this recipe?Leave a comment and let us know how it was!
Our 13 Favorite Highball Cocktails
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 2 votes (2 ratings without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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