The Story Behind The Herbal Highball
Ask a bartender, and they’ll tell you large, clean ice is the only way to go when you’re serving a Japanese whisky Highball. The classic cocktail relies on very specific preparation and is in the midst of a major renaissance in Japan and worldwide.
I decided to go in a different direction with this one, though. I used crushed ice and flavored syrup to give it a sweetly spiced note and fun, seasonal vibe. The ice increases dilution, too, which balances the pumpkin syrup beautifully.
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