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RICE & NICE HIGHBALL WHISKY COCKTAIL RECIPE

Highball – advanced – Highball glass

Ever thought of using rice in a whisky highball recipe? Well, you’re missing out if not. Chivas Masters 2018 finalist Chloe Merz created the Rice & Nice Highball with Chivas Mizunara, which heroes a homemade puffed rice tea soda. With aromatic tea undertones and a squeeze of citrus to lift the flavours, this whisky highball variation is one that’s sure to impress any palate.

Ingredients

[40] Chivas Mizunara
Splash of lime or lemon juice
Top with puffed rice tea soda
Puffed rice or wheat, to garnish

How to make it

1 To make puffed rice tea soda, steep approx. 2 heaped tbsp of Japanese Genmaicha tea in 0.2l hot water for 1–1.5 minutes. Remove the tea. Add 15g sugar and stir until dissolved. Let cool. Add to soda siphon with 1-2 soda capsules and put in fridge overnight.
2 Build all ingredients in highball glass with ice.
3 Garnish with puffed rice or wheat.
4 Serve.

WHISKY COCKTAIL RECIPE TIP

Use large cubes of ice (or one long cube) rather than crushed ice to keep your highball cool without over diluting it.

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