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Rule #1 when entering into whisky: don’t ever let anybody let you know how you must drink the stuff. It’s no cardinal sin so as to add ice or water, or heaven forbid, a easy soda mixer. And if somebody ought to make a stink at a bar the following time you order a Bourbon and Ginger or an Irish and Coke, remind them that famend whisky author Dave Broom is on document saying that he drinks most of his whisky as a easy highball. They most likely gained’t even know who the man is, and that can let you know all the things you must learn about their unsolicited experience.
Mr. Broom has highlighted numerous whisky lengthy drinks over his a few years of writing, however the Smoky Cola Highball is a specific delight. He contributed the recipe to a current cocktail ebook, Fever-Tree Easy Mixing, sponsored by well-known mixer model Fever Tree. Like most highballs, it’s a foolproof mixture of restricted components: simply Scotch whisky and Fever Tree’s Distiller’s Cola with a small measure of Pedro Ximenez sherry so as to add one other layer of complexity. Any Scotch will do, however I’d advocate a single malt heavy mix like Monkey Shoulder or one thing sherry-finished, like Glenmorangie Lasanta, to go with the PX. Higher but, attempt some Lagavulin 16 Year to make it further smoky. Dave would absolutely approve.
Smoky Cola Highball
2 oz. Scotch whisky
2 barspoons Pedro Ximenez sherry
Fever Tree Distiller’s Cola
Fill a highball glass with ice and add whisky and sherry. High with cola, gently stir to mix, and garnish with a lemon peel.
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