High Test Recipe

Combine

Place 1 cup demerara sugar and 1 cup water in a small saucepan over medium heat.

Add 2 whole star anise, 0.25 tsp cracked black pepper, and 6 g thin slices of fresh ginger to the saucepan.

Stir until the sugar fully dissolves and bring the mixture to a gentle simmer for 3–5 minutes to infuse flavors. Do not boil vigorously.

Remove from heat and let the syrup steep for 30 minutes for stronger spice notes, then strain through a fine-mesh sieve into a clean jar. Cool completely before refrigerating. Keeps up to 2 weeks refrigerated.

Chill an old-fashioned or rocks glass by filling it with ice or placing it in the freezer while you mix.

Fill a mixing glass or cocktail shaker with ice to chill and dilute the drink properly.

Add 2 oz high-proof rye whiskey, 0.5 oz Campari, 0.5 oz sweet vermouth, 0.5 oz fresh lemon juice, and 0.5 oz demerara spice syrup into the mixing glass.

Secure the shaker or use a bar spoon to stir the mixture for 20–30 seconds (about 30–40 revolutions) until well chilled and slightly diluted. If using a shaker, give it a brief 5–8 second shake and then strain.

Discard ice from the chilled serving glass and place one large clear ice cube inside.

Strain the chilled cocktail over the large ice cube using a fine strainer to catch any pulp or small ice shards.

Carefully float 0.25 oz overproof rum on top by pouring it over the back of a bar spoon so it sits as a 'high test' float (optional but recommended for aromatic top layer and extra kick).

Express the oils from one orange twist over the drink by holding the twist skin-side down above the glass and giving it a firm squeeze; then rub the rim with the twist and drop it into the drink. Garnish with a cocktail cherry if desired.

Serve immediately and advise drinkers to sip slowly — the float increases perceived strength and aroma.