Highballs cocktails

Highballs are a type of mixed alcoholic drink composed of an alcoholic base spirit and a proportion of a non-alcoholic mixer (tonic or soda) in a large amount. A highball is served over ice in a large straight-sided highball glass (usually referred to as a Highball or Hi-ball glass) or Collins glass.
2 minutes
Cuba libre

Rum and Coke, or the Cuba libre, is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks.

3 minutes
Horses Neck

Made with brandy (or sometimes bourbon) and ginger ale, with a long spiral of lemon peel draped over the edge of an 'old-fashioned' or highball glass. Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, or bourbon would be added to make it alcoholic.

4 minutes

Mojito is a traditional Cuban highball. The cocktail often consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. It’s unclear, but the Mojito first appeared in cocktail literature in the 1932 edition of "Sloppy Joe’s Bar Cocktail Manual", a book from the famed Havana institution.

4 minutes
Moscow mule

A Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is a type of buck; therefore, sometimes called a vodka buck. Due to the popularity of the Moscow mule, other buck cocktails with different liquors have been labeled with the "mule" name in recent years. The Moscow Mule is a mid-century classic that was born in 1941 and helped contribute to vodka’s rise in America.

4 minutes
Dark N Stormy

A Dark ’n’ Stormy is a highball cocktail made with dark rum and ginger beer served over ice and garnished with a slice of lime. Lime juice and simple syrup are also frequently added. Gosling Brothers claims that the drink was invented in Bermuda just after World War I and has been a registered trademark of Gosling Brothers Ltd of Bermuda since 1991.

2 minutes

Fernet con coca, also known as fernando, its diminutive fernandito, or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice. The success of the Fernandito cocktail started in the early 20th century when Fernet was first brought into the country by Italian immigrants. From then on, consumption of Fernet grew drastically.

4 minutes

The paloma is a tequila-based cocktail. This drink is most commonly prepared by mixing tequila, lime juice, and a grapefruit-flavored soda such as Fresca, Mamma di Giuliano, or Jarritos and served on the rocks with a lime wedge. Adding salt to the rim of the glass is also an option. Its origin story is nebulous, but most reports peg its creation to the 1950s.

4 minutes
Russian Spring Punch

The Russian Spring Punch is a highball cocktail made with vodka, Crème de cassis, sugar syrup, and lemon juice. The cocktail was created in the 1980s by Dick Bradsell. Basically a spiked Kir Royale over ice. It is named for the russian vodka, and the Tom Collins, which is a spring drink.

4 minutes
Spicy Fifty

Made with vodka (or vanilla vodka), elderflower cordial, honey syrup, red chili pepper, and fresh lemon juice. It is designed to offer a sweet sensation at first, followed by citrusy freshness, and to finish with a slight heat of the chili. The recipe was created in 2004/5 by Salvatore Calabrese for his bar Fifty, London, England, which after the usual delays, opened in 2005.

4 minutes
Suffering Bastard

The Suffering Bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. There are multiple recipe variations and historical origins have been argued and changed over time. As the history goes, a Suffering Bastard cocktail was created in Egypt at the Shepheard's Hotel.

2 minutes
Death in the Afternoon

Death in the Afternoon, also named the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne. The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon. Supposedly, the drink was created by the author after enjoying absinthe during his time in France.

2 minutes
Black and Tan

The cocktail name comes from the Black and Tans, who were English paramilitary soldiers accused of some of the worst atrocities against the Irish during the Irish War of Independence in the early 1920s. Their nicknames stem from their uniforms, a mixture of black and khaki. The beauty of the black and tan is that you can enjoy two completely different brews in the same glass. This is the layered beer drink you see in bars across the United States, and it's easy to make at home. This layered beer cocktail made of half stout (usually Guinness) and half pale ale (often Bass) works because the stout is less dense than the ale, so it floats atop the lighter-colored beer, creating a two-tone pint. These two beers make perfect black and tan layers in the glass if they are poured correctly. The two layers remain as you drink, separated. In Ireland, the drink is called a half and half. The term likely originated in England, where consumers have blended different beers since the seventeenth century. The tradition of blending beers can be traced to London during the 1700s when beer blends or three-threads and five-threads were consumed.