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Highball & Chill Whisky Cocktail Recipe


  • [45] Chivas Mizunara
  • [15] Yuzu Choya
  • [10] popcorn syrup
  • [90] palo santo soda
  • Popcorn, to garnish

    How to make it

  1. 1 To make popcorn syrup, Put 100g of popcorn and 200g of water in vacuum bag and seal it. Sous-vide cook at 63 Celsius degrees for 2 hours. Fine strain all liquid through the coffee filter to remove particles. Add 1 part of sugar for every 1 part of the liquid and stir until dissolved.
  2. 2 To make palo santo soda, infuse soda water with a palo santo stick.
  3. 3 Add Chivas, Yuzu Choya and popcorn syrup to a Highball glass and fill to the top with ice.
  4. 4 Add extremely cold palo santo soda and give a small stir to blend ingredients.
  5. 5 Garnish with popcorn.
  6. 6 Serve.