Ep. 44: The Art Of The Highball - The Japanese Highball and Peach Infused Cognac Highball
The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good.
Japanese Highball
Before you begin: chill collins glass in freezer
Be in the moment, and smile
Now.. in your chilled glass:
- Add chunk(s) of clear ice (filling glass halfway) and stir for 30 seconds. Pour excess water out.
- Add 2 oz whiskey over ice, and ice - and stir 13.5 times EXACTLY. I used Nikka Coffey Malt (this is not coffee flavored - it is made in a Coffey style still), you can use Suntory Toki, or any spirit if you want.
- Add 1 more piece of ice (if needed) and top of with 6 oz of carbonated water (can split with Ginergale if you like). The more carbonation the better.
- Nestle bars poon under ice and stir 3.5 times EXACTLY. When finished stirring, softly lift the spoon out of the glass WITHOUT disturbing the drink any further.
- Take thick lemon peel and express via match over drink, twist, and set peel in drink.
If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple
Peach Infused Cognac Highball
Before you begin: Chill your glass
Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week
In your glass
- 2 oz peach infused whiskey
- ½ oz lemon juice
- ½ oz basil syrup
- 4 oz club soda
Gently mix with a mixing spoon
Garnish with a basil leaf & enjoy
The Art of Drinking
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Jules
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Website: joinjules.com
Brad
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This is a Redd Rock Music Podcast
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Information
- Show
- FrequencyUpdated Weekly
- PublishedSeptember 6, 2023 at 4:00 AM UTC
- Length45 min
