Bitter and aromatic Fernet enhances the spice inherent in Coca Cola.
'highball' on Serious Eats
You're probably familiar with a handful of highballs: the classic Gin & Tonic, the Rum & Coke, the Paloma. Not many folks are working at expanding the booze + soda = drink genre. But Morgan Schick of San Francisco's Trick Dog is—a handful of unusual highballs have appeared on every menu since the bar's opening.
This variation on the Tom Collins is super-simple to make. It appeared in the 1946 Stork Club Bar Book by Lucius Beebe—we got this version of the recipe from Theo Lieberman of Lantern's Keep in NYC.
This week, we're discussing highballs, perhaps the easiest class of cocktail to make. A highball is a group of drinks made of a base spirit and a larger proportion of a non-alcoholic mixer. Now, most highballs are pretty straightforward—fill a glass with ice, pour on a shot of Jack, and fill the glass with Coke, for example. They're hard to screw up at a bar, and the large proportion of unleaded mixer helps you stay hydrated when you're out for a night of drinking. With one exception, the drinks I'll feature this week require a little more work than a pour of spirit and a spray from a soda gun, but they deliver a greater reward as well.
You might think of the Cuba Libre as a simple rum and Coke, but there's more to it than just that.