Four New Cocktails to Enjoy DEWAR’S Whisky

Scotch whisky, known for its deep, distinct flavours, is stepping into a different light with the whisky highball. This drink, made by mixing Scotch with soda or tonic and served over ice, brings out a brighter side of the spirit while still letting its complexities shine through. The highball’s straightforward preparation doesn’t take away from the sophistication of Scotch; instead, it offers a fresh, approachable way to enjoy it. To dive into this refreshing take, the whisky experts at DEWAR’S, the World’s Most Awarded Blended Scotch, have crafted four highball recipes that highlight the whisky’s character in a new and exciting way.

Ginger Highball

• 60ml DEWAR’S 12-Year-Old
• 15ml Lemon Juice
• 15ml Ginger Syrup
• 15ml Sugar Syrup
• 30-60ml Soda

Method:

• Blend and strain fresh ginger with just enough water to help it blend. Add castor sugar and stir to mix. Ensure the ginger to sugar ratio is 4:3.
• Combine all the other ingredients in a highball glass.
• Fill it with ice and stir till chilled.
• Top off with more ice and soda.
• Garnish with a lemon wedge or wheel

Green Tea Highball

Ingredients:

• 60ml DEWAR’S 12-Year-Old
• 5ml Lemon Juice
• 10ml Sugar Syrup
• 60ml Green Tea

Method:

• Take 12 green tea bags steeped in 500ml hot water for not more than 30 seconds. Chill it once ready.
• Add the chilled green tea to all the other ingredients in a highball glass.
• Fill it with ice and stir till chilled.
• Top it off with more ice and soda.
• Garnish with a pineapple leave or a lime wheel.

Tropical Highball

Ingredients:

• 60ml DEWAR’S 12-Year-Old
• 15ml Lemon Juice
• 15ml Chili Cinnamon Syrup
• 30ml Pineapple Juice

Method:

• For the chilli cinnamon syrup, add 2 toasted Kashmiri chilis and 2 toasted cinnamon sticks to 500ml sugar syrup. Blend the ingredients together and strain.
• Combine the syrup and all the other ingredients in a chilled highball glass.
• Fill it with ice and stir till chilled.
• Top it off with more ice and soda.
• Garnish with a pineapple wedge.

Beekeepers Highball

Ingredients:

• 45ml DEWAR’S 12 Year Old
• 15ml Lemon Juice
• 15ml Honey Cinnamon Syrup
• 30ml Soda

Method:

• Take honey and water in a 5:4 ratio. Add this solution and toasted cinnamon sticks to a blender. Use 4 cinnamon sticks for every 500ml honey syrup.
• Blend and fine strain the mixture.
• Combine all the ingredients in a highball glass.
• Fill it with ice and stir till chilled.
• Add more ice and top up with soda.
• Garnish with a honey cinnamon tuile.