Hora de Verano Hi-Ball
While they started as a whiskey drink, highball cocktails have become more inclusive with time.
This recipe uses mezcal -- tequila's smokier cousin -- combined with a Fresno chili pepper to add a little bit of (Minnesota-level) spice. The result is a complex and full-bodied cocktail that still reads as mild on the palate.
- 1 oz Matchetazo Mezcal
- ½ oz Fresno Simple Syrup *
- Club Soda
* To make Fresno Simple Syrup: combine 2 cups of sugar, 1 cup of water, and 1 crushed Fresno chili pepper in a saucepan; heat until sugar dissolves. Steep for 20 minutes (or longer for a spicier flavor), then remove pepper.
Add all ingredients to a high ball glass filled with ice, and top with club soda. Garnish with a grapefruit peel.
Dalton and Wade Whiskey Common grew out of a weekly movie night enjoyed between friends. Serving "comfort food with a bit of polish," no cocktail on the menu costs more than $9.
Black-tea infused rye and lemon syrup transform the classic whiskey highball into southern summer classic.
Smoky, with a hint of peppery spice, this highball is an alternative to the classic whiskey version.
The soft flavor of Hibiki blended whisky is accompanied by saffron, honey, apricot, cucumber, and ginger.
Lightly smoked Japanese single-malt whiskey combines with sweet wine and vermouth notes in this highball.
12-year single malt Japanese Whisky makes this most-basic version of the highball.