Restaurants›Fenix Restaurant and Bar, Manchester›Elysian Highball Recipe

Elysian Highball Recipe

Inspired by Fenix Restaurant and Bar, Manchester

Time8m

Serves1

Make Elysian Highball Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Highball

2 oz London dry gin (or preferred dry gin)1/2 oz Fresh lemon juice1/2 oz Elderflower liqueur (e.g., St-Germain)1/4 oz Honey syrup (1:1 honey:hot water)2 dashes Angostura bitters3 oz Premium tonic water or quality sparkling water4 pieces Ice (large cubes)1 piece Lemon wheel (for garnish)1 sprig Fresh mint sprig (optional garnish)

Method

Highball

Chill glass

Place a highball glass in the freezer for about 5 minutes or fill it with ice water while you prepare ingredients to chill it. Discard ice water before assembling.

Build base

In a mixing glass (or shaker without shaking), combine 2 oz gin, 0.5 oz fresh lemon juice, 0.5 oz elderflower liqueur, 0.25 oz honey syrup, and 2 dashes Angostura bitters. Add 2–3 large ice cubes to the mixing glass to lightly chill and dilute the base.

Stir to chill

Gently stir the mixture with a bar spoon for 8–12 seconds to properly chill and integrate the ingredients. Do not over-dilute.

Prepare glass

Fill the chilled highball glass with 3–4 large ice cubes, leaving room at the top for the mixer (tonic/sparkling water).

Strain and top

Using a julep or fine strainer, strain the stirred gin mixture into the prepared highball glass over the ice. Carefully top with about 3 oz tonic water or quality sparkling water (adjust to taste). Pour gently down the side of the glass to preserve effervescence and maintain separation.

Finish and garnish

Give the drink one very gentle stir (2–3 slow turns) to marry the top soda with the spirit base without losing bubbles. Express the oils of a lemon wheel over the drink by pinching it skin-side down above the surface, then drop the wheel into the glass. Add a mint sprig as an optional aromatic garnish, slapping it lightly between your palms first to release aroma, and rest it against the ice.

Serve

Serve immediately with a straw or long bar spoon. Encourage sipping slowly to enjoy the effervescence and layered florals of elderflower with bright lemon and warm honey notes.