Oops, it looks like this browser is no longer supported or has retired. For the best Chivas.com experience we recommend upgrading to Microsoft Edge.

Try the Edge Browser

MAYA BAY COCKTAIL RECIPE

Fresh - Advanced - Highball glass

This highball variation was created at the One Night in Bangkok bar during the 2018 Chivas Masters. Chivas Mizunara is perfect for highballs, due to its delicate aromatic flavours. Marrying these flavours with lychee, lemongrass and coconut cordial transports the drinker of this whisky cocktail to tropical shores in just one sip.

Ingredients

[40] Chivas Mizunara
[50] lychee, lemongrass, and coconut cordial
[50] soda water
Mint sprig, to garnish

How to make it

1 To make the cordial, simmer 200ml lychee juice, 200ml coconut water, 200g sugar, 2 lemongrass sticks and 18g citric acid together on a low heat. When the sugar has dissolved, strain the mixture and let cool.
2 Add Chivas and cordial to a highball glass and fill to the top with ice.
3 Add soda water and give a small stir to blend ingredients.
4 Add another cube of ice (if needed) to make sure the ice is tight and compact.
5 Garnish with a sprig of mint.
6 Serve.

WHISKY COCKTAIL RECIPE TIP

You can make a range of cordials by simmering your chosen ingredients with one part sugar and two parts water, alongside a touch of citrus juice or citrus acid to balance the sweetness.

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