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Mulled Mizunara Highball Whisky Cocktail Recipe

Mulled Mizunara Highball Cocktail Recipe

Fresh - Advanced - Highball glass

Looking for a festive cocktail that isn’t overly rich or served warm? The Mulled Mizunara Highball is the solution. Festive flavours fill the glass with mulled cider syrup made from dry cider and plenty of spice, which are lifted through the drink beautifully through the carbonation in the refreshing soda water. While perfect for the festive season, this whisky highball variation is delicious served all year round!

Ingredients

[35] Chivas Mizunara
[15] mulled cider syrup
[120] soda water
Rosemary sprig, to garnish

How to make it

1 To make mulled cider syrup, simmer 500ml dry cider, zest from 1 orange, 4 star anise, 2 cinnamon sticks (broken in half) and 6 cloves together on medium heat for 25 minutes. Strain off the spices, add 250g caster sugar and stir until dissolved. Allow to cool.
2 Add all ingredients to a highball glass filled to the top with ice.
3 Give a small stir.
4 Garnish with a rosemary sprig.
5 Serve.

Whisky Cocktail Recipe Tip

Use large cubes of ice (or one long cube) rather than crushed ice to keep your highball cool without diluting it.

Mulled cider has been drunk for just as long as mulled wine and is a descendant of a much older drink called wassail, which traces back to a medieval Christmastide English drinking festival.