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Chivas Mizunara Camomball Whiksy Cocktail Recipe

CHIVAS MIZUNARA CAMOMBALL COCKTAIL RECIPE

Fresh - Novice - Highball glass

Camomile may have been used traditionally as a sleep remedy, but when used in this highball variation, it has the opposite effect of being wonderfully refreshing. The floral notes present in camomile play perfectly with the delicate flavours in Chivas Mizunara, which are elevated by the tiny bubbles of the sparkling soda water. Add plenty of ice to keep your whisky highball chilled, and some lemon zest for a refreshing finish.

Ingredients

[50] Chivas Mizunara
[80] sweetened camomile tea
[70] soda water
Lemon zest, to garnish

How to make it

1 Boil 200ml of water and brew 2g of loose-leaf camomile tea for 5 minutes. Add 25g of caster sugar and stir until dissolved. Let cool.
2 Add Chivas Mizunara and camomile tea into a highball glass.
3 Fill the glass to the top with ice.
4 Add soda and give a small stir to blend ingredients.
5 Add another cube of ice (if needed) to make sure the ice is tight and compact.
6 Garnish with lemon zest.
7 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.

The whisky highball is one of the most popular drinks in Japan – making Chivas Mizunara, which is selectively finished in Japanese oak casks, the perfect blend for this drink.

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