If possible, pre-chill a Collins or highball glass for a few minutes in the freezer or fill it with ice water while you gather ingredients to keep the drink cold longer.

Fill the chilled highball glass about three-quarters full with large ice cubes or crushed ice. Large cubes melt slower and preserve dilution rate.

Build the Highball

Measure spirit

Choose your base spirit: pour 1 oz (for the 1 oz price option) or 2 oz (if making the larger/stronger version) of bourbon, vodka, or gin directly into the prepared glass.

Add optional sweetener/bitters

If you prefer a slightly sweeter profile, add 1/4 teaspoon simple syrup. For aromatic depth with whiskey, add 1–2 dashes of Angostura bitters. Stir gently once to combine.

Top with mixer

Pour 4 oz of your chosen mixer (club soda for a classic, ginger ale for a sweeter drink, or tonic water for gin) slowly over the back of a bar spoon or down the side of the glass to preserve carbonation.

Gently stir once or twice with a bar spoon to integrate the spirit and mixer without flattening the carbonation.

Garnish & Finish

Express a lemon or lime wedge over the drink by squeezing it skin-side down to release oils, then drop the wedge or a wheel into the glass.

Optional: slap a mint sprig between your palms to release aroma and place it on top. For whiskey highballs, keep garnish simple (lemon).

Serve immediately with a straw or stirring stick. Encourage the guest to sip and enjoy the balance of spirit and effervescence.