Whiskey and ginger ale show what a classic highball really is.

If you’ve ever wandered into a Boston bar and watched a tall glass appear with a fizz and a smile, you’ve seen the highball in action. It’s the kind of drink that feels casual yet reliable—simple ingredients, a clean presentation, and a refreshing finish. For anyone studying the basics of mixology, understanding the highball is a quietly essential milestone. Let’s unpack what makes a highball and why whiskey with ginger ale is a textbook example.

What exactly is a highball?

Here’s the thing: a highball is a mixed drink that usually pairs a spirit with a non-alcoholic mixer, poured into a tall glass and served over ice. The vibe is straightforward—no shakers needed, no elaborate garnishes that steal the show. The emphasis is on balance and drinkability. If you want a drink that’s easy to sip on a warm afternoon or after a long shift, a highball delivers.

Now, moving from theory to a concrete example helps a lot. The classic highball that many bartenders reach for is whiskey and ginger ale. It checks all the boxes: you’ve got a spirit (whiskey) and a mixer (ginger ale), it’s built in the glass, and the ice does the heavy lifting in keeping things crisp as you drink.

Why whiskey and ginger ale is a perfect highball

Let’s break down why this particular pairing shines as a highball. The whiskey acts as the backbone. The ginger ale is the mixer, providing a gentle sweetness and a bit of spice that complements rather than overwhelms. The result is a drink that’s easy to drink and easy to talk about—a hallmark of the highball family.

A few practical notes help too:

• Glass and ice: Use a tall highball glass with a few large ice cubes. The dilution is slow, and the drink stays balanced from the first sip to the last.

• Proportion: A common ratio is around 1 part whiskey to 2 or 3 parts ginger ale. You’ll hear folks play with this, but a simple 1:2 or 1:3 keeps the drink accessible.

• Garnish and aroma: A light lemon twist or a slice of lemon can brighten the aroma without complicating the flavor. A straw is optional, but many enjoy the gentle stir a straw offers as you drink.

• Temperature: Cold ginger ale helps keep the drink lively. If you’re using fresh, thin-slice ice, you’ll notice the chill stays longer.

What makes the other drinks not fit neatly in the highball family

You’ll notice the other options in that lineup don’t quite hit the highball mark, and that’s by design. Each one has its own character and serving style:

• Margarita (tequila, lime, orange liqueur) is a cocktail that shines in a cocktail glass, often with salt on the rim. It’s built for a more concentrated, citrus-forward feel and a different glassware vibe.

• Screwdriver (vodka and orange juice) is close in spirit to a highball, but it’s not always categorized as a highball because of its breakfast-friendly reputation and sometimes more casual, “juice-forward” profile. It can, however, function as a long, refreshing drink in many bars.

• Mai Tai (rum, lime juice, orgeat, and other tropical elements) is a tiki creation—a complex blend designed for a specific vibe and glass (often a tiki mug or hurricane). It’s meant to be savoring and layered, not a straightforward spirit-plus-mixer build.

So, why all this matters if you’re learning in Boston or anywhere else

In the real world of bartending, the separation between highballs and other mixed drinks is less about fancy labels and more about technique, glassware, and guest expectations. A highball is the approachability champion—the drink you reach for when someone wants something light, quick, and refreshing. It’s also a go-to for service speed; you can set one up fast, keep it consistent, and move on to the next order without sacrificing quality.

A few practical variations you’ll see and love

If whiskey and ginger ale is the poster child, there are other reliable highball-style builds you can rotate into rotation without breaking the category:

• Gin and tonic: Perhaps the most famous highball cousin. It’s crisp, botanical, and perfectly suited to a long glass with ice.

• Vodka and soda: Ultra-clean and ultra-refreshing, with a canvas that accepts a squeeze of lime or a twist of citrus to wake up the palate.

• Rum and cola: A familiar classic that slides into the highball family with a rooty sweetness and a quick, satisfying finish.

• Tequila and grapefruit soda (Paloma): This one toes the line between a highball and a more specialized cocktail, depending on the mixer. It’s bright, tangy, and wonderfully summery.

• Scotch and soda: If you’re a fan of whisky, a simple splash of soda with big ice can be surprisingly elegant and easy to drink.

A quick trick for memory and mastery

Think of the highball as the “long drink” family in contrast to short, glass-encased cocktails. Here are a few memory hooks:

• “Spirit plus mixer, in a tall glass, over ice.” If you remember that, you’ve captured the essence.

• Visual cue: picture a long, slender glass with fizz rising through a neat layer of ice. The emphasis is always on the long, refreshing mouthfeel.

• Glass first, then drink: You’ll always build in the glass for a highball—no shaking, no straining. The fizzy ride comes from the mixer and the ice.

Bringing it home in your service style

When you’re behind the bar, the highball approach translates to a few reliable service habits:

• Build, don’t shake: It keeps the carbonation lively and the drink clean instead of muddled.

• Ice matters: Big cubes melt slowly, preserving the drink’s structure while staying visually appealing.

• Clarity in ratios: You’ll often hear “one-two or one-three.” Start with that, then adjust to guest preference.

• Leave room for customization: Some guests want a stronger kick, others prefer a lighter touch. A good bartender adapts without losing the core identity of the drink.

A nod to the Boston bar scene

Boston bars tend to prize clarity, balance, and a dash of local personality. The highball fits right in: you can serve a whiskey and ginger ale with confidence, or dial up a regional twist with a dash of local bitters or an orange twist to nod to New England citrus. It’s a drink that invites conversation—about preferences, stories, and the soothing glow of a well-made glass after a busy shift.

A few soft, human touches to end on

If you’re new to the craft, you might be surprised by how much the room, the ice, and a friendly smile influence the experience. The highball is forgiving, but its charm comes from restraint. It’s the difference between a drink that’s simply poured and a beverage that feels thoughtfully crafted. And yes, the name “highball” might make you smile—the term hints at height and lift, and that’s exactly what the drink delivers: a tall, refreshing moment in a glass.

So, here’s the takeaway in plain terms: the type of drink that falls under the highball category is whiskey and ginger ale, a classic example that perfectly captures the spirit of the format. It’s the kind of drink that teaches you the balance between simplicity and finesse, the value of proper glassware, and how a little chill and a little fizz can transform a moment. The other options—margarita, screwdriver, and mai tai—show you what the highball isn’t, which is just as helpful as knowing what it is.

If you ever find yourself choosing a drink for a late-night chat or a sunny afternoon hang, consider the highball as your trusty baseline. It’s not flashy, but it’s dependable. And in the end, isn’t that what good bartending is all about: making guests feel seen, served, and satisfied—one well-made drink at a time?