This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
The Big Apple, as the city is ironically nicknamed, is seeing a renaissance of classic cocktails like whiskey sours, martinis, and highballs. Other NYC spots have also added creative drinks spotlighting the apple to their menu, like Foxtail’s Honey Baked Apples, Lindens Apple Shiso Highball, and Altair’s Roasted Apples. The Big Apple.’
While every category of spirit and aperitif wine has grown and evolved in the past two decades, vermouth has shown a surprising stylistic shift. 25, drinkpourtal.com Lo-Fi Sweet Vermouth California winemakers have long tinkered in the vermouth category, frequently taking the aperitif in new directions.
The menu includes both perennial offerings and seasonal specials (all about £15), the latter of which I dipped into with the Pear & Gooseberry Highball, a mix of Nc’nean single malt, Christina’s own crab pear whiskey liqueur, honey fermented crab pear, and Idyll gooseberry soda.
Add ice to a highball glass. RT Sangria 1 bottle of Gamay, Zinfandel, or Garnacha wine (note: it’s okay to go cheap here) 1/2 cup brandy 1/2 cup cranberry juice 1 tablespoon of sugar summer fruits of choice (start with lemons, limes, and oranges), quartered Vigorously mix the juice, sugar, and cut fruit together in a large container.
Try subbing 50ml of dry manzanilla for the London dry in your Negroni and you’ll have a great aperitif that’s easier on your head than the original. Rebujito A popular way to beat the heat in southern Spain, the classic Rebujito is a simple highball of dry sherry and Sprite or 7up. Top with soda water and enjoy.
Stir gently, garnish with a mint sprig and serve in a highball glass to enjoy its invigorating taste. Combine 2 ounces of tequila, 1 ounce of grapefruit juice, ½ ounce of orange juice and a splash of lime juice in a highball glass filled with ice. Shake well, then strain into a highball or tiki glass filled with crushed ice.
Stir gently, garnish with a mint sprig and serve in a highball glass to enjoy its invigorating taste. Combine 2 ounces of tequila, 1 ounce of grapefruit juice, ½ ounce of orange juice and a splash of lime juice in a highball glass filled with ice. Shake well, then strain into a highball or tiki glass filled with crushed ice.
See Recipe The Perfect Pear While Scotch may not be the first spirit you think of when you think “daytime cocktail,” this seasonal highball bursting with autumnal aromas of cinnamon and pear is sure to prove you wrong. See Recipe Autumn Daiquiri If you thought brandy was exclusively only for your older relatives, think again.
A well-equipped home bar includes specialized implements like channel knives for creating citrus twists, perfect for garnishing a classic whisky highball. From crafting the perfect olive twist to mastering brandy-based drinks and aperol sours, these skills enhance home bartending prowess.
A Spanish, wine-based bitter red aperitivo, this liqueur is fruity and light, and ideal for simple summer highballs. Produced with eau-de-vie, brandy , and heirloom peaches from the heart of Frances Rhne Valley, this French liqueur captures the pure essence of ripe, peak-season peaches from nose to finish. How do you serve liqueur?
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content