HIGHBALL GLASS RECIPES
PREPARATION & SERVICE All Bucks, Collins, and Highballs are to be shaken with a small ice and strained into a chilled Highball glass over ice and topped with soda water -- unless otherwise specified.
TOM COLLINS – 60 ml / 2 oz Gin or Old Tom Gin – 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* (The Bar-Tender’s Guide, by Jerry Thomas, 1876) FISH HOUSE PUNCH – 22 ml / 3/4 oz Jamaican rum – 22 ml / 3/4 oz Cognac – 15 ml / 1/2 oz Fresh lemon juice – 30 ml / 1 oz Peach liqueur – Lemon wedge
MOSCOW MULE – 60 ml / 2 oz Vodka – 15 ml / 1/2 oz Fresh lime juice – 22 ml / 3/4 oz Ginger syrup (Wes Price, Chatham Hotel, 1941)
EL DIABLO – 60 ml / 2 oz Blanco Tequila – 15 ml / 1/2 oz Fresh lime juice – 22 ml / 3/4 oz Ginger syrup – Float 7.5 ml / 1/4 oz Crème de Cassis
(The Gentleman’s Companion: Being an Exotic Drinking Book or Around The World With Jigger, Beaker, and Flask, by Charles H. Baker Jr. ,1939)
(The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask by Charles H. Baker, 1946 - dating back to 1732, the State in Schuylkill Classic)
SUFFERING BASTARD – 30 ml / 1 oz Gin – 30 ml / 1 oz Bourbon
GIN-GIN MULE – 4–6 Mint leaves – 60 ml / 2 oz Gin
– 30 ml / 1 oz Fresh lime juice – 15 ml / 1/2 oz Simple syrup* – 15 ml / 1/2 oz Ginger syrup – Two dashes of Angostura Bitters – Orange wheel, three cucumbers, & bouquet of mint (Joe Scialom at The Shepheard’s Hotel, Cairo Egypt,1942)
– 30 ml / 1 oz Fresh lime juice – 15 ml / 1/2 oz Simple syrup – 15 ml / 1/2 oz Ginger syrup – Bouquet of mint and a piece of candied ginger (Audrey Saunders, Pegu Club)
* 1:1 sugar to water by volume **Raspberry syrup could be used
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