These highballs promise to tantalize your taste buds and elevate your appreciation for the fine art of whisky mixology.
Prepare to indulge your inner cocktail connoisseur and elevate your drinking experience as you savor the professional-style highballs
Get ready to raise your glasses and toast to the artistry of mixology. Bartenders across the globe who make every bar visit a fresh adventure for cocktail enthusiasts, mixing up everything from timeless classic creations to exciting modern innovations.
Speaking to experts in the field, we reached out to master mixologists James Cordiner and Myles Carroll, DEWAR’S Whisky Brand Ambassadors at Bacardi India Ltd., to unveil some of their favorite curated whisky highball recipes. Recommended for beginner and veteran bartenders alike, that promises to tantalize your taste buds and elevate your appreciation for the fine art of whisky mixology.
Prepare to indulge your inner cocktail connoisseur and elevate your drinking experience as you savor the professional-style highball recipes:
RECIPE 1: Ginger Highball
Ingredients:
60ml DEWAR’S 12-Year-Old Scotch
15ml Lemon Juice
15ml Ginger Syrup
15ml Sugar Syrup
30-60ml Soda
Steps:
1. Blend and strain fresh ginger with just enough water to help it blend. Add castor sugar and stir to mix. Ensure the ginger to sugar ratio is 4:3.
2. Combine all the other ingredients in a highball glass
3. Fill it with ice and stir till chilled
4. Top off with more ice and soda.
5. Garnish with a lemon wedge or wheel
RECIPE 2: Green Tea Highball
Ingredients:
60ml DEWAR’S 12-Year-Old Scotch
5ml Lemon Juice
10ml Sugar Syrup
60ml Green Tea
Steps:
1. Take 12 green tea bags steeped in 500ml hot water for not more than 30 seconds. Chill it once ready.
2. Add the chilled green tea to all the other ingredients in a highball glass
3. Fill it with ice and stir till chilled
4. Top it off with more ice and soda
5. Garnish with a pineapple leave or a lime wheel
RECIPE 3: Tropical Highball
Ingredients:
60ml DEWAR’S 12-Year-Old Scotch
15ml Lemon Juice
15ml Chili Cinnamon Syrup
30ml Pineapple Juice
Steps:
1. For the chilli cinnamon syrup, add 2 toasted Kashmiri chilis and 2 toasted cinnamon sticks to 500ml sugar syrup. Blend the ingredients together and strain.
2. Combine the syrup and all the other ingredients in a chilled highball glass.
3. Fill it with ice and stir till chilled
4. Top it off with more ice and soda
5. Garnish with a pineapple wedge
RECIPE 4: Beekeepers Highball
Ingredients:
45ml DEWAR’S 12-Year-Old Scotch
15ml Lemon Juice
15ml Honey Cinnamon Syrup
30ml Soda
Steps:
1. Take honey and water in a 5:4 ratio. Add this solution and toasted cinnamon sticks to a blender. Use 4 cinnamon sticks for every 500ml honey syrup.
2. Blend and fine strain the mixture.
3. Combine all the ingredients in a highball glass
4. Fill it with ice and stir till chilled
5. Add more ice and top up with soda
6. Garnish with a honey cinnamon tuile