Japanese Highball
Graceful, minimalist, and endlessly refreshing, the Japanese Highball showcases the beauty of simplicity. This classic two-ingredient cocktail highlights the delicate balance between whisky and soda water—crisp, effervescent, and perfectly chilled. It's a masterclass in restraint: light yet flavorful, elegant yet effortless. The secret lies in precision and temperature, making it an ideal drink for warm weather or slow, contemplative evenings.
ingredients:
Ice cubes
1 part Japanese whisky
2 parts chilled soda water
Lemon zest, for garnish
instructions:
Fill a chilled highball glass with large, clear ice cubes. Add the whisky and gently top with soda water. Stir once or twice to combine without losing carbonation. Express a strip of lemon zest over the drink, then drop it in.
Tip: Use the coldest possible whisky, glass, and soda water to maintain effervescence. The hallmark of a perfect highball is clarity, crispness, and fine bubbles that last until the very last sip.
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What if we made an apple pie with vanilla ice cream into a drink?
#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.
Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.
The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.
Cheers y’all!
#TraegerGrills #TraegerPartner