1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Highballs

1 jigger rye whiskey, or,

Bourbon whiskey, Scotch whisky, Irish whiskey, cognac brandy, applejack, gin,

•

rum.

fizz water ice

The dictionary lowdown on highball: "a long drink of diluted spirits, usually whiskey, served in a tall glass with cracked ice." Like all popular drinks, the highball is conspicuous for its variety. Any spirituous liquor will answer—it depends upon individual preference. Some like rye with seltzer water, some Bourbon; others hold that the spirit of the drink should be Scots whisky, and still others de mand Irish whiskey. Brandy, rum, applejack, all have their advocates, and there are even benighted souls who crave gin in their highballs. As they used to say out West: "Name your own poison, gents!" For the fizz accompaniment use whichever of these appeals to you—seltzer, club soda, white rock, ginger ale, coca cola, seven-up. Connoisseurs, as a rule, insist that only cold water be poured upon their whiskey.

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