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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The Clarified London Fog:
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Crown Royal Pecan Pie:
Look no further for the perfect holiday cocktail — this pecan pie in a glass is sure to become an unforgettable crowd-pleaser.
The New York Sour:
A riff on the Whiskey Sour, the New York Sour takes the classic cocktail and tops it with a float of dry red wine. See the recipe here!
Tokiringo:
The Tokiringo blends rich flavors of brown butter washed Japanese Whisky with bright citrus and a touch of acid for a balanced seasonal sip.
The Remember the Maine:
Remember the Maine is an amped-up Manhattan and Sazerac hybrid with a splash of cherry liqueur. Check out the recipe here!
