The ultimate festive cocktail, smoky peaty whisky with ice, rosemary syrup and Highland Spring Sparkling water.
Rosie Birkett’s Highland Highball
Glass: Collins
Ingredients:
1 shot of peaty whisky (such as Islay Malts like Laphroaig or Bowmore)
50ml rosemary syrup
Highland Spring Sparkling water
Garnish: rosemary sprig orange wheel
Method:
Fill a Collins glass with ice and a wheel of orange. Pour over 50ml peated whisky such as Islay Malts and 50ml rosemary syrup and top up with Highland Spring Sparkling water. Garnish with a sprig of fresh rosemary and orange wheel. For the orange wheels, finely slice your orange and place flat in the oven on baking paper at 70 degrees for 3hrs, turning halfway through.