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Whisky and pineapple = perfect
As the weather starts getting warmer, highball season springs into action. Very simply, highballs are spirit + carbonated mixer. This is really a riff on the classic scotch and soda, albeit with quite a few tropical extras. It's a format which is simple and endless to play on.
Here I've used the salted pineapple syrup I made a while ago - syrups can last really well if you put them in the freezer. The ginger goes perfectly with the whisky, and the angostura bitters tie it all together. Garnish with a physalis to bring a pop of sunny sweetness!
Ingredients
40 ml whisky
Dash Angostura bitters
10 ml salted pineapple syrup
Barspoon ginger syrup
Soda
Physalis
Method
Add the first four ingredients to highball glass half filled with ice.
Stir well and top with more ice and soda.
Garnish with a physalis and glass straw.
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