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Lexi Parker, leadbartender, Poka Loka Social Club , Denver “When it comes to an underrated Swiss-army-knife bourbon, J.W. Sheila Arndt, leadbartender, Restaurant R’evolution , New Orleans “My recommendation for an affordable and underrated bourbon would have to be Evan Williams Bottled-in-Bond.
“My mentor and friend Will Patton gave me his copy,” says Sara Chauduri, the leadbartender of Bresca in Washington, D.C., Chauduri credits the book for inspiring some of her favorite flavor combinations, like a highball she recently developed with Japanese whisky , Concord grapes, and fresh ginger.
Is it a classic aperitif highball made with Campari, vermouth, and soda water? Alfredo’s Favorite At Artusi in Seattle, leadbartender Christian Nguyen uses the rosa version in the Alfredo’s Favorite. Americano,” of course, is a term that covers several bases. 1 1/2 oz.
This superpower gives it incredible versatility—whether in an indulgent dessert drink or a light, unfussy highball. Pandan is strong and will stand out in cocktails, but also subtle enough that it can still let the spirit shine,” says Alex Law, leadbartender for Bar Podmore in Honolulu. “It
Its semi-savory quality led us at Pitts to pairing it with sumac in a highball, but our house Cosmo recipe uses a hefty pour of the vodka as the base. Ben Hopkins, head bartender, Pitts , Brooklyn Yes, there is non-alcoholic vodka, and yes it works. Its both practical and conceptual. We love it.
Mellow Corn has a cult following on the Camp Runamok alumni Facebook group, where various bartenders extol its virtues,” says Frederic Yarm, leadbartender at Josephine in Somerville, Mass. And for the lightness of flavor, it makes a pretty good highball, too.” That mutual adoration congealed further through social media.
It’s perfectly suited for cocktail use, as a highball with soda, or just a quick simple sipper.” Matt Resler, bartender, Bar Goto , NYC “One of our go-to bottles of Cognac recently has been Cognac Frapin 1270. It stands up in cocktails, but it’s light enough on its feet for highballs and spritzes. An all-around banger.”
Notes Oscar Garcia, leadbartender at seafood grill Corvina in Boca Raton, FL, created this recipe. Pour into a highball glass filled with ice. . Stoli Blueberry vodka Blueberries Mint Instructions Muddle 6 blueberries and mint in a shaker tin. Add all ingredients and ice to a shaker tin. Pour into Collins glass.
Libby Lingua, owner/operator, Highball , Phoenix “Undoubtedly the rise of the shot straw, a personal shot luge contraption designed to deliver a chaser and a shot simultaneously. As a bartender, I hate this, mostly because I think it is dangerous and encourages reckless binge drinking behavior. Cocktails should be savored.”
Notes Morgan Styers, leadbartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe. Strain into a highball glass with fresh ice. Add grenadine to the bottom of the glass. Add crushed or pebble ice. Strain liquid from cocktail shaker into the glass on top of the grenadine and ice.
Notes Morgan Styers, leadbartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe. Strain into a highball glass with fresh ice. Add grenadine to the bottom of the glass. Add crushed or pebble ice. Strain liquid from cocktail shaker into the glass on top of the grenadine and ice.
Sheila Arndt, leadbartender, Chef John Folse’s Restaurant R’evolution , New Orleans “When it comes to a great bourbon at an approachable cost, I would lean on Old Forester 100 Proof. Drew Furlough, leadbartender, Amazonia , Washington, D.C. It’s 100 proof, so it stands up in cocktails. Evan Williams 1783.
Whether you’re making a spirit-forward Old Fashioned that calls for a high-proof whiskey or you want a lighter, fruitier style for your highball, there’s a bottle below that will complement any mood. This allows the spirits to really cut through and be the leading stars of the cocktail.”
It is a blended malt Scotch whisky, so has incredible body and mouthfeel but with a really balanced, non-smoky, approachable flavor profile that hits home in a classic Old Fashioned , a refreshing highball, or even a Piña Colada. Though it is not the cheapest, it creates exotic and complex sours, highballs, and Negronis.”
At 100 proof, it’s a standout in stirred classics alongside sugar, bitters, or vermouths, but doesn’t punch out softer mixers like citrus or bubbles in highballs or sours.” It’s high-proof, but its structured flavor notes make for a resplendent yet approachable pour. It’s transparent, memorable, and delicious. As simple as that!”
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