These highballs promise to tantalize your palate and elevate your appreciation for the fine art of whiskey mixology.
Get ready to indulge your inner cocktail connoisseur and elevate your drinking experience as you sip professional-style highballs.
Get ready to raise your glasses and toast the art of cocktails. Bartenders from around the world making every bar visit a new adventure for cocktail enthusiasts, mixing 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 Whiskey brand ambassadors at Bacardi India Ltd., to reveal some of their favorite aged highball whiskey recipes. Recommended for both novice and veteran bartenders, it promises to tantalize your taste buds and elevate your appreciation for the fine art of whiskey mixology.
Get ready to indulge your inner cocktail connoisseur and enhance your drinking experience while savoring professional-style highball recipes:
RECIPE 1: Ginger Highball
Ingredients:
60 ml DEWAR'S 12 year old Scotch whiskey
15ml lemon juice
15 ml ginger syrup
15 ml sugar syrup
30-60 ml of soda
Steps:
1. Blend and strain the fresh ginger with enough water to help it blend. Add castor sugar and stir to combine. Make sure the ratio of ginger and sugar is 4:3.
2. Combine all other ingredients in a tall glass.
3. Fill with ice and stir until cold.
4. Top off with more ice and soda.
5. Garnish with a lemon wedge or wedge.
RECIPE 2: Green Tea Highball
Ingredients:
60 ml DEWAR'S 12 year old Scotch whiskey
5ml lemon juice
10 ml sugar syrup
60ml green tea
Steps:
1. Take 12 green tea bags soaked in 500 ml of hot water for no more than 30 seconds. Cool it once ready.
2. Add the cold green tea to all the other ingredients in a tall glass.
3. Fill with ice and stir until cold.
4. Top it off with more ice and soda.
5. Garnish with a pineapple leaf or lime wedge.
RECIPE 3: Tropical Highball
Ingredients:
60 ml DEWAR'S 12 year old Scotch whiskey
15ml lemon juice
15 ml chili and cinnamon syrup
30ml pineapple juice
Steps:
1. For the chilli and cinnamon syrup, add 2 roasted Kashmiri chillies and 2 roasted cinnamon sticks to 500 ml of sugar syrup. Blend the ingredients and strain.
2. Combine syrup and all other ingredients in a chilled tall glass.
3. Fill with ice and stir until cold.
4. Top it off with more ice and soda.
5. Garnish with a pineapple slice.
RECIPE 4: Beekeepers Highball
Ingredients:
45 ml DEWAR'S 12 Year Old Scotch Whiskey
15ml lemon juice
15 ml honey and cinnamon syrup
30ml of soft drink
Steps:
1. Take honey and water in a ratio of 5:4. Add this solution and the toasted cinnamon sticks to a blender. Use 4 cinnamon sticks per 500 ml of honey syrup.
2. Blend and finely strain the mixture.
3. Combine all ingredients in a tall glass.
4. Fill with ice and stir until cold.
5. Add more ice and top off with soda.
6. Garnish with a honey and cinnamon tile.
