Considering the fact that I can’t possibly write a detailed recipe for a drink that is basically just a spirit and mixer I decided to list them here, in one article.
The origin of the term Highball is actually quite a fun one! The name
comes from a piece in the old trains powered by steam locomotives that
fitted in the tank. The ball inside indicated the pressure in the boiler. If the ball was high that means the train can go full speed.
Because train drivers did not have walkie-talkies back in the day they used whistles to communicate. They blew a signal. Two short whistles followed by one long one. That indicated full speed ahead! It’s great when you think about it, two short whistles representing the two shots (1oz each) of spirit and the long one representing the mixer that is a long fill-up to the drink.
Here is a list of the most common and known Highballs. I will not mention the obvious one like Gin & Tonic, Vodka Redbull and Whiskey & Coke as the names themselves tell you what’s inside.
Screw driver- Vodka and orange juice.
Cape codder- Vodka and cranberry juice.
Cuba libre- Rum and Coke with lime.
Garibaldi- Campari and orange juice.
Tequila sunrise- Tequila and orange juice with a bit of grenadine.
Sea breeze- Vodka, grape fruit juice and topped with cranberry juice.
Pimm’s cup- Pimm’s and lemonade with a lot of fruit garnish.
Dark’n’Stormy- Dark rum and ginger beer with lime.
Moscow Mule- Vodka and ginger beer with lime.
Chiller- Selected spirit (e.g. Vodka chiller) topped with Ginger ale.
Greyhound- Vodka and grapefruit juice.
Bourbon & Branch- Bourbon whiskey topped-up with water.
Seven & Seven- Seagram’s 7-Crown whiskey topped-up with 7-up.
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COCONUT KAFFIRITAS WITH TEQUILA & LIME. Everything here on Maui is simultaneously softer and stronger, fueled by a pungent wave of mana (the Hawaiian word for a spiritual kind of power) that infuses the land, and, in turn, suffuses the food and the people that are nourished by the land. I grew up on strong flavors: Lilikoi (passion fruit), coconut, calamansi (a hybrid of kumquat and lime), li hing mui (dried salted plum that packs the punch of a thousand pounds of MSG), nori seaweed, tahini, pomegranate, surinam cherry, Moloka'i sweet potato, curry. I crave strong flavor like I crave sex like I crave ocean.
Since Tuesday, we’ve inundated our palates with the kind of intense flavor that can only come from a land that is robust and deeply cared after. We’ve had poke fresh from the ocean, garden-to-glass cocktails spiked with lemongrass and cilantro, semifreddo laced with essence of lauhala, lychee and li hing mui shave ice (my new obsession) on a bed of macadamia nut ice cream, garnished with a snow cap of condensed milk.
Coming home to Maui, my sensory perception always feels heightened.
Read more and get the recipe for these coconut kaffir lime margaritas here!
Tequila’s popularity shows no sign of slowing. Inspired by National Tequila Day, DeLeón Tequila has worked with star bartenders
in New York, LA and Miami to create secret off-menu cocktails that
highlight DeLeón Platinum, a handcrafted Blanco with a smooth fruity
palate. Insiders can ask for them from coast-to-coast, or make them for
friends at home.
1.5 oz tequila
½ cup tomato juice
1 tablespoon lime juice
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 12-oz bottle Mexican beer (like Corona or Modelo) 2 tablespoons kosher salt
½ teaspoon chili powder 1 celery stalk, washed, root end trimmed (optional)
Mix tequila, tomato juice, lime juice, Worcestershire and Tabasco
sauces. Mix salt and chili powder together in a small bowl or saucer.
Rub the rim of a pint glass with a slice of lime and roll the outside of
the glass rim in the chili salt to coat it. Fill glass halfway with
ice, add tomato mixture, stir well, and top with beer. Garnish with
celery if you like.
DIY Happy Hour: The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologist who created this drink for Comal in Berkeley, makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.
DIY Happy Hour: Happy Cinco de Mayo! According to master mixologist Dale DeGroff, a drink called the Tequila Daisy was served at Tijuana’s Agua Caliente racetrack in the 1920s. It was made with lemon juice, tequila and a sweet ingredient—the template for a Margarita.