Built · Highball
GarnishExpressed lime and orange peels
Built · Highball
Patrick Abalos, Night Shift, Houston
Tropical Highball cocktail recipe
What goes in it
- 1.5 oz
- 1.25 ozTropical highball cordial
House prep · Recipe below ↓
- 4 ozWater
Method · Built
- 1Combine everything in an iSi whipper, stir, charge with a single carbon dioxide cartridge and shake.
- 2Chill the canister in an ice bath for fifteen minutes, then vent the excess gas.
- 3Pour over ice in a highball, express lime and orange peels over the top and tuck them in the side.
- Glass
- Highball
- Ice
- Cubed
- Garnish
- Expressed lime and orange peels
Prep ahead
House prep
Tropical Highball Cordial
- Yield
- About 24 oz
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 6 gwhole cloves
- 6 gstar anise
- 8 ozcoconut water
- 30 gginger, peeled and sliced
- Zest of 1 lime
- 8 gcitric acid
- 4 gmalic acid
- 2 glactic acid
- 13 ozwhite sugar
- 3 ozorgeat
- 10 gsaline solution (1:4 salt to water)
- 0.5 gxanthan gum
Method
- 1Toast the cloves and star anise until fragrant. Off the heat, add the coconut water, ginger, zest, acids, saline and xanthan, then bring to a simmer. Dissolve in the sugar, return to a rolling simmer, then turn off the heat and rest ten minutes. Fine-strain, stir in the orgeat while warm and cool before bottling.
About the Tropical Highball
Tropical Highball is a cocktail made with islay scotch, tropical highball cordial and water, created by Patrick Abalos at Night Shift.
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