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TOOLONG HIGHBALL WHISKY COCKTAIL RECIPE

Highball – advanced – Highball glass

Fresh coconut, aromatic oolong tea and floral cardamom are the perfect team of highball ingredients to balance the delicate flavours of Chivas Mizunara. Full of creamy and nutty flavours, the Toolong Highball is created by Chivas Masters 2019 winner Sebastian Chichowlas who was inspired by after-dinner dessert flavours.

Ingredients

[40] Chivas Mizunara
[120] coconut oolong soda
{1} dash(es) of cardamom tincture
Rosita de cacao, to garnish

How to make it

1 To make coconut oolong soda, brew 5g of oolong tea in 400g of coconut water for 5 minutes. Fine strain the liquid through a coffee filter. Measure the yield of the liquid and add 5% muscovado sugar. Chill in the fridge. Carbonate and put to the fridge again.
2 To make cardamom tincture, put 10g cardamom pods in 100ml of Chivas 12 and leave it to infuse for 24 hours. Fine strain the tincture through the coffee filter. Pour into a bitters bottle.
3 Add Chivas and tincture to a highball glass and fill to the top with ice.
4 Add extremely cold coconut-oolong soda and give a small stir to blend ingredients.
5 Garnish with rosita de cacao flower.
6 Serve.

WHISKY COCKTAIL RECIPE TIP

As well as keeping the drink refreshing for longer, using extremely cold soda and big ice blocks in this whisky highball recipe maintains the level of carbonation for longer.