For the Quince and Rosemary Highball, a fruity style of whisky is paired with quince and rosemary syrup, citrus and topped with soda water.
Quince and Rosemary Highball – Photo © Cocktails & Bars
Highballs are one of the underrated drinks. Tall, sparkling and refreshing, their low ABV is part of their appeal and can be modified to use any spirit with additional flavour and carbonation.
In a previous article, we presented two different quince syrups, a spiced version with warm spices of cinnamon and clove and a savoury version that is infused with rosemary.
For this recipe, we’ve paired a fruity style of whisky with our very own quince with rosemary syrup, a little citrus for brightness and topped with soda water. The result is a tall drink with autumn flavours that can be enjoyed from late afternoon, to an aperitif and well into the evening.
Quince and Rosemary Highball Recipe
Original recipe created by Cocktails & Bars
Ingredients
- 30ml whisky, preferably fruity style
- 15ml quince and rosemary syrup
- 10ml lemon juice, freshly squeezed
- soda water to top
Glassware: highball
Garnish: rosemary sprig
Method
In a cocktail shaker, add the whisky, quince and rosemary syrup, freshly squeezed lemon juice and ice and give it a good hard shake. Strain into a highball glass with ice. Give the drink a gentle stir to combine and garnish with a sprig of fresh rosemary.
