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Honey & Ginger Highball

ballantines glenburgie honey ginger highball

Herby, spiced and naturally sweet. This whisky ginger highball has all the flavours you need for a drink that hits more than one note. Not big on rosemary? Steep in water before freezing to release its oils and get a more subtle taste.


  • 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 We Make It

  • 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

ballantines glenburgie 15 year old


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