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Spiced Apricot Highball Whisky Cocktail Recipe

SPICED APRICOT HIGHBALL COCKTAIL RECIPE

Fresh - Novice - Highball glass

Did you know you can use flavoured teas to create different highball variations? This Spiced Apricot Highball uses apricot and chai tea to create a delicate yet delicious syrup that marries beautifully with the butterscotch notes in Chivas XV. Simply add this sweet syrup to Scotch and soda for a refreshingly easy cocktail recipe.

Ingredients

[40] Chivas XV
[100] apricot and chai tea
[40] soda water
Orange wedge, to garnish

How to make it

1 To make the apricot and chai tea, boil 500ml water with 215g of chopped fresh apricots, 5g of chai tea, and infuse for 2 minutes, stirring occasionally. Strain and add 20g of sugar and stir until dissolved. Let cool.
2 Add Chivas XV and apricot and chai tea into a highball glass.
3 Add ice and soda.
4 Give a small stir to combine ingredients.
5 Add another cube of ice if needed to make sure ice is tight and compact.
6 Garnish with orange wedge.
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.

You can either use flavoured teas by infusing hot water with different ingredients or by steeping pre-made flavoured tea bags in hot water and allowing to cool – try experimenting with camomile, vanilla chai or green tea.