Presbyterian
Whiskey's easy highball
A whiskey highball split between ginger ale and soda water — the ginger ale sweetens, the soda dries it back out. Bourbon is the American tradition; in Scotland it's poured with blended Scotch, and either works. Tall, fizzy, and endlessly drinkable: the antidote to overthinking your whiskey.
Ingredients
- 2 oz Bourbon
- 2 oz Ginger Ale
- 2 oz Soda Water
Method
Fill a highball glass with ice. Add bourbon, then top with equal parts ginger ale and soda water. Stir gently. Garnish with a lemon twist.
A traditional British-style highball dating to the late 1890s, classically made with blended Scotch whisky. The name derives from the Greek presbytēros (elder) and the Scottish Presbyterian Church. Per Difford's Guide #3091, the drink should be made with Scotch whisky (not bourbon or rye). Notes: traditionally Scotch-based; the version with lime became the Mamie Taylor by 1900.
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