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These Bartenders Are Redefining the Classic Japanese Highball

VinePair

Traditionally made with Suntory Toki Whisky and soda water, the classic Japanese highball first took off in Japan in the 1950s and can now be found just about everywhere in the country, from renowned cocktail bars to vending machines. And while highballs as a broad category have been popular in the U.S.

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6 Summer Party Cocktails

Chilled Magazine

Pour into highball glass. Rum Kokomo Mai Tai Ingredients 1 oz. Club Kokomo Artisanal White Rum 1 oz. Club Kokomo Barrel Finished Rum 1/2 oz. Fresh Lemon Juice 18 oz. Strawberry Simple Syrup* Preparation Combine Sagamore Rye Whiskey, lemon juice, and strawberry simple syrup in a shaker with ice.

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6 Must Mix Classic Cocktails made with Gabriel Boudier Liqueurs

Chilled Magazine

Gabriel Boudier London Dry Gin Club Soda Seaweed to garnish Preparation: Combine ingredients in rocks glass with ice. Top with club soda. Top with club soda. Shake strain into Martini glass. Ride the Tide Ingredients 1 oz. Gabriel Boudier Nori Seaweed Liqueur ½ oz. lime juice 1 oz. Melon Ball Ingredients 2 oz.

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Where to Drink Cocktails in Sacramento

Imbibe Magazine

Sip on the Sassenach made with Japanese whisky, passion fruit, vermouth, and lemon and the Green Cap with rum, génépy, California kiwi, lime, and foam. But once inside, you know immediately that you’re in the right place with its shelves of rum bottles, raffia and rattan decor, and low-hanging blowfish.

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Cool Off With the 18 Best Summer Highballs

VinePair

Enter: the Highball. Typically consisting of a spirit, soda, and ice, Highballs don’t require much effort, which is ideal when there’s already sweat rolling down your neck. When it comes to the Highball, the world is your oyster. Keep reading to discover the 18 best Highballs to help beat the heat.

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Where to Enjoy Cocktails in Hong Kong

Imbibe Magazine

Beverage manager and award-winning mixologist Devender Sehgal and the skilled bar team craft sophisticated, Japanese-infused cocktails with a focus on shochu, such as the seasonal Cheek to Cheek, a Painkiller-inspired cocktail with Okinawan pineapple, rum, Kumamoto rice shochu, and coconut cream. 10 slot in Asia’s 50 Best Bars.

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Hey Bartender, What the Heck Is on My Ice?

VinePair

For many drinks on Clemente Bars menu, this comes in the form of a geometric, edible garnish whether it’s a square of dehydrated papaya on the Army Brat, a frozen wheel of Campari and sweet vermouth on the Negroni Colada, or the disc of white chocolate and dehydrated tomato salt on the Tomatina highball.