Spring Highball

This highball created by Jo Last embodies the seasonal flavours found in the UK. Bright, tart and fruity rhubarb compliments the smoky notes of Johnnie Walker Black. Infusing the dill into the vinegar lifts the highball while adding acidity and a subtle fresh garden aroma. 

Whisky in highball glass filled with ice and lemon garnish

Ingredients

  • 30ml

    Johnnie Walker Black Label

  • 30ml

    Rhubarb Cordial*

  • 1

    Dill Vinegar

  • 90ml

    Soda

0 units of alcohol per serve

Equipment

  • 1

    Highball glass

Serves:
1

Method

  • Method
    1. Fill a highball glass with ice.
    2. Layer with Johnnie Walker Black Label, cordial and dill vinegar,
    3. Top with soda.

    ALCOHOL CONTENT

    9.48g per serve

     

    RHUBARB CORDIAL

    Ingredients:

    • 300g raw unforced rhubarb
    • 300g sugar
    • 150ml water (warm)
    • 1.5 citric acid
    • 1.5 malic acid

    Method:

    1. Muddle ingredients all together.
    2. Infuse for 5 hours or overnight (stirring occasionally).
    3. Strain through coffee filter.

     

    DILL VINEGAR

    Ingredients:

    • 5g fresh dill
    • Apple cider vinegar

    Method:

    1. Muddle dill and let it infuse into apple cider vinegar for 2 hours.
    2. Strain through coffee filter.