Honey & Ginger Highball
Honey & Ginger Highball Ingredients
- 50ml Glenburgie 15YO Single Malt
- 100ml Soda Water
- 100ml Ginger Bitters
- 200ml Honey
- 100ml Absolut Vodka
- 600ml Water
- Ice Garnish: Rosemary – use flowering sprigs if in season
- Food Pairing: Cured salsichon and mini cornichons.
How to make a Honey & Ginger Highball
- Place the rosemary facing upwards in ice moulds before filling with water and freezing overnight
- Create a flavoured liquid by adding the ginger bitters, honey and vodka to water
- Dissolve the honey by stirring, no heat will be required
- Place the rosemary cubes in the liquid or pour the liquid over the cubes to submerge and place back in the freezer for 24 hours
- Place two ungarnished cubes, followed by a single garnished cube, in a highball glass
- Add Glenburgie 15 Year Old Single Malt and top up with Soda
- Take your time to sip and savour. As the ice melts, it will accentuate the wonderful flavours of the whisky.
Glenburgie 15 Year Old
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