The Highball cocktail was invented in 1895 by a New York barman named Patrick Duffy. The term 'highball' comes from the 19th century railroad practice of raising a ball on a pole to urge a passing train driver to speed up. Duffy used this term to describe his method of quickly mixing a drink by simply adding the ingredients to a tall glass over ice.
To enable this speedy process, Duffy used one spirit, one mixer (ginger ale or soda) and either a simple garnish (such as a twist of lemon) or none at all. Modern highballs may also include a dash of triple sec, bitters or grenadine, and may use any type of sparkling mixer, or even orange juice; sometimes both.
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