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Ginger Ale Highball

Ginger Ale Highball and lemons

The Ginger Ale Highball is one of my favorite cocktails, and I’ve mixed a lot of them as a bartender. Any occasion calls for this simple yet delightful cocktail. Not only is it simple to whip up, but the combination of ginger ale and your preferred liquor results in a delightfully smooth and fizzy treat. This beverage is perfect for entertaining guests or unwinding at home.

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Tasting Notes

A harmonious blend of flavors composes the Ginger Ale Highball. The spicy ginger ale is well-complemented by the clean, crisp flavor of the liquor. Every taste is an exciting adventure thanks to the carbonation, which provides a delightful fizz. Anyone looking for an energizing yet silky drink would love this one because of how light and refreshing it is.

Equipment and Glassware

Ginger Ale Highballs are easy to make with basic equipment and glassware. Here’s what you’ll need for this refreshing and fizzy drink:

Ingredients

  • 1 1/2 ounces of rye whiskey
  • Ginger ale

Instructions

  1. Fill the highball glass with ice cubes.
  2. Pour in the liquor.
  3. Top with ginger ale.
  4. Gently stir to combine.
  5. Garnish with a slice of lime or lemon, if you like.
  6. Enjoy your Ginger Ale Highball.

Pro Tips

  • Chill the glass before using it for a colder beverage.
  • To make a stronger or milder cocktail, just change the ratio of ginger ale to liquor to taste.
  • Find the ginger ale that suits you best by trying a variety of brands.
See also  Peanut Butter Cup Martini

When to Serve

Any occasion calls for a Ginger Ale Highball because of how adaptable it is. It’s classy enough to serve at cocktail gatherings, cool enough to sip on a hot day, and perfect for unwinding after a long day. Also, it’s a great pick for anyone who wants a modern take on a traditional cocktail.

Which Liquor Brands to Choose

The perfect Ginger Ale Highball requires the best rye whiskey. To compliment ginger ale’s zestiness, try Bulleit Rye or Rittenhouse Rye, which balances spice and smoothness. These brands’ rich flavor profiles improve the drink, blending the rye’s warmth with the ginger ale’s crisp effervescence to make every sip enjoyable.

Similar Cocktails

  • Moscow Mule – A zesty cocktail made with vodka, ginger beer, and lime juice.
  • Dark and Stormy – A bold mix of dark rum and ginger beer, garnished with a lime wedge.
  • Jameson & Ginger Ale: A classic, refreshing mix of smooth Jameson Irish whiskey and spicy ginger ale, garnished with a lime wedge for a zesty twist.
  • Crown Royal and Ginger Ale: A luxurious blend of rich Crown Royal Canadian whiskey and crisp ginger ale, served over ice for a regal, refreshing experience.
  • Presbyterian: A sophisticated cocktail combining whiskey, ginger ale, and club soda for a bubbly, balanced drink with a hint of spice.

History

The Highball sprang out of the common practice of diluting spirits with various mixers, which originated in the latter half of the nineteenth century. Whiskey with ginger ale is a classic summer drink that has stood the test of time. Its timeless beauty and understated sophistication have kept it in the spotlight.

Ginger Ale Highball and lemons

Ginger Ale Highball

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 3 votes
Course: Drinks
Cuisine: American
Keyword: Ginger Ale, Ginger Ale Highball, Rye Whiskey, Whiskey
Servings: 1
Author: Paul Kushner
Find out about the Ginger Ale Highball, the perfect mix of spicy ginger ale and smooth whiskey, perfect for any occasion. Simple and elegant.

Ingredients

  • 1 1/2 ounces of rye whiskey
  • Ginger ale

Instructions

  • Fill the highball glass with ice cubes.
  • Pour in the liquor.
  • Top with ginger ale.
  • Gently stir to combine.
  • Garnish with a slice of lime or lemon, if you like.
  • Enjoy your Ginger Ale Highball.
Tried this recipe?Leave a comment and let us know how it was!
Ginger Ale Highball
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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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