I was summoned from the grave by my friend Rick F to comment on the Highball. From my recent Field Guide to Cocktails:

HIGHBALL
General Description: The Highball is any spirit served with a carbonated beverage over ice. The origin of the term Highball is about as difficult to pin down as a champagne bubble. The New York bartender Patrick Duffy claims to have invented it in 1895, and since no one seems to have challenged him, he holds the title. A random poll in most bars would indicate that people have no idea what a Highball is yet it is right in front of them. Scotch and Soda, Gin and Tonic, Coolers, Daisies, and so on are all Highballs. A Highball is primarily any alcoholic drink meant to refresh. The more common Highballs are listed in their particular entries, but some noteworthy old and new options are listed below.

Purchase: Apart from drinks that specifically have the word Highball in their name, use of the term is generally archaic, but fun if you want to annoy or confuse people.  I ll have a Gin and Tonic Highball rolls off the tongue like a bowling ball.

Areas and Time of Occurrence: From the last hole on the golf course to the front porch after mowing the lawn, from reading a newspaper after work to cooling off while tending the barbecue, the Highball is a welcome reward.

Season: No drink is more appreciated in any season than one of the countless Highballs ready to be poured.

Preparation: The Highball is served in a highball glass, but that goes without saying. Mixing the drink into an old-fashioned glass makes it a lowball.  Build the drink in a glass by slowly adding ingredients one at a time, Avoid over-stirring freshly opened carbonated beverages. A flat Highball is a foul ball.

Food Affinities: Since highballs are low-alcoholic drinks that are sipped leisurely, you may want to consider an array of hearty appetizers such as broiled sausages, bacon-wrapped chicken livers, or ham and Swiss cheese cubes.

Recipes:
Basic Highball
1 ounce whiskey
Cold Ginger ale
Lemon peel
Pour whiskey into a chilled highball glass over ice. Add ginger ale to fill, then garnish with a lemon peel.

Bermuda Highball
3/4 ounce gin
3/4 ounce brandy
3/4 ounce dry vermouth
Cold Club soda or ginger ale
Lemon peel
Pour gin, brandy, and vermouth into a chilled highball glass over ice. Add soda to fill, then garnish with a lemon peel.

Presbyterian
2 ounce whiskey
2 1/2 ounces club soda
2 1/2 ounces cold ginger ale or 7-Up
Lemon peel
Pour whiskey into a chilled highball glass over ice, then garnish with a lemon peel.

Stone Fence
2 ounces Scotch
2 dashes bitters
Cold club soda or cider
Pour Scotch and bitters into a chilled highball glass over ice. Add soda or cider to fill.

Enjoy!
Rob