I’ve been on a bit of a personal quest to find the perfect simple cocktail, and honestly, this gin highball – what my friends and I have started calling the “Hanks Highball” – just keeps winning the title. It’s citrusy without being sour, has that pop from ginger, and came about entirely by accident because I had half a bottle of gin leftover when my brother-in-law went home after a long weekend. One improv later, and now it’s what I pour any time someone wanders onto the porch.
What I really love about this drink is how the gin’s botanicals kind of cozy up next to the zingy, sweet-spicy ginger. It’s bright enough for a hot afternoon but definitely carries a little wintery comfort, too. And trust me: fresh lime juice here makes all the difference. I tried it once with the bottled stuff because I was being lazy – not worth it. Squeeze the limes.
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What you’ll need:
- 2 oz gin (I usually go for Tanqueray because it’s what’s in my freezer, but anything works)
- 1 oz fresh lime juice (seriously: squeeze it yourself)
- 4 oz ginger ale (or just fill to the top – measuring isn’t my strong suit)
- Ice cubes (overachievers, chill your glass beforehand!)
- Lime wheel (for flair)
How I Make It:
- Grab a tall glass and fill it right up to the top with ice. If you’re like me, you’ll curse the way the cubes always stick together.
- Pour in your gin.
- Add that freshly squeezed lime juice.
- Top it off with ginger ale. Four ounces is the “official” amount, but I usually just pour until it looks right.
- Stir gently – just enough to mix without murdering the bubbles.
- Perch a lime wheel on the rim if you’re feeling fancy or if friends are over and you want to look like you tried.
True story: the first time I trotted these out at a backyard cookout, within ten minutes, three people were asking for the recipe. It’s one of those reliably crowd-pleasing drinks that also happens to pair ridiculously well with grilled food. Grilled chicken? Yes. Fish? Absolutely. I even once served these with spicy tuna rolls (I’d run out of sake, so this was a desperation move), and my neighbors still talk about it.
Tinker with it! If you feel adventurous, swap in ginger beer for a spicier punch. Sometimes, especially in the summer, I’ll muddle a few strawberries or blackberries at the bottom, or toss in some basil leaves. My neighbor, who likes everything with a kick, adds a sliver of fresh jalapeño. (It looks so harmless but – be warned – it builds.)
For non-drinkers or kiddos, swap the gin for tonic water or even just soda. My pregnant sister-in-law says she now actually prefers this “mocktail” over the sticky-sweet stuff restaurants serve her.
Cut to the one bit of advice I wish someone had given me sooner: chill the glasses. Literally just toss them in the freezer for 10-15 minutes while you prep. It keeps everything crisp and cold – almost absurdly satisfying.
Bottom line: This isn’t a fussy drink. It’s a highball that’s open to interpretation and good stories. Try it next time you want something easy that still feels a little fancy – promise it’ll be a hit.
