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KOMA HIGHBALL WHISKY COCKTAIL RECIPE

Highball – advanced – Highball glass

If you’re a fusion flavour fan, look no further. Inspired by Eastern ingredients and the aromatic Chivas Mizunara, bartender Andrew Ho created the Koma Highball. Fat-washing our whisky with sesame oil brings nutty flavours to this highball recipe, elevated by floral matcha green tea and sweet plum bitters. Finished off with a kick of cold-brew coffee, this whisky highball is one to remember.

Ingredients

1 part sesame oil-washed Chivas Mizunara
0.25 part matcha green tea distillate
1.5 parts cold-brew coffee
2 parts soda water
1 dash of plum bitters
Lemon leaf, to garnish

How to make it

1 To make sesame oil-washed whisky, combine 50ml of sesame oil to one bottle of Chivas. Shake well to combine and place in freezer overnight. Strain out the coagulated sesame oil the next day.
2 Build all ingredients in a highball glass with ice.
3 Garnish with lemon leaf.
4 Serve.

WHISKY COCKTAIL RECIPE TIP

While stirring the Scotch and soda together mixes the drink, make sure to not overmix the highball as this can cause it to lose its fizz.

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