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HIGHBALL & CHILL WHISKY COCKTAIL RECIPE

Highball – advanced – Highball glass

What better way to wind down than with a Highball & Chill? Created by 2019 Chivas Masters winner Sebastian Chichowlas, this highball recipe is designed for a relaxing evening in. Popcorn is the natural partner to a night in, and the popcorn syrup in this drink adds a buttery yet sweet depth to our delicate Chivas Mizunara. Curl up, put your favourite film on and whip yourself up a Highball & Chill.

Ingredients

3 parts Chivas Mizunara
1 part Yuzu Choya
0.75 part popcorn syrup
2 parts Palo Santo soda
Popcorn, to garnish

How to make it

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 To make palo santo soda, infuse soda water with a palo santo stick.
3 Add Chivas, Yuzu Choya and popcorn syrup to a Highball glass and fill to the top with ice.
4 Add extremely cold palo santo soda and give a small stir to blend ingredients.
5 Garnish with popcorn.
6 Serve.

WHISKY COCKTAIL RECIPE TIP

Try not to stir the ingredients together too intensely – this will reduce the level of carbonation in any whisky highball variation.

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