A highball is the name for a family of mixe drinks that are composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer. Originally, the most common highball was made with rye whiskey and ginger ale. The Online Etymology Dictionary suggests that the name originated around 1898 and probably derives from ball meaning a "drink of whiskey" and high because it is served in a tall glass. Other sources[who?] suggest that the highball was invented in 1895 by a New York barman named Patrick Duffy, and that 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. Another possible explaination comes from the time of drinking. A highball, as opposed to a cocktail which is drunk in the evening before dinner, is drunk in the afternoon when the sun is high (ball refering to the sun) and should be light and refreshing.