Highball Yuzu & Menthe Recipe
Johnnie Walker Red, sirop de yuzu, menthe
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Fill a highball glass with crushed ice or ice cubes to chill while you prepare the drink. If you prefer a slightly frosted glass, fill and set aside for 30 seconds, then discard a little if necessary so the glass is about three-quarters full.
Muddle mint
In a cocktail shaker or mixing glass, place 6 fresh mint leaves (reserve 2 leaves and a sprig for garnish). Lightly clap the reserved leaves between your palms to release aroma. Gently muddle the 6 mint leaves with the yuzu syrup and fresh lime juice — use 4–6 gentle presses with a muddler or back of a spoon. Do not over-muddle (avoid shredding the mint into bits).
Add whisky and chill
Add 50 ml Johnnie Walker Red Label to the shaker. Add a small handful of ice, cap the shaker, and give it 6–8 gentle shakes or 10–12 seconds of stirring to chill and marry flavors. This both cools and dilutes the mix slightly.
Strain into glass
Discard excess ice from the prepared highball glass if necessary so it remains about three-quarters full. Double-strain the shaken mixture into the highball glass over fresh ice (use a Hawthorne strainer and a fine-mesh strainer if available) to keep mint fragments out of the glass.
Top with soda
Slowly top the drink with approximately 120 ml cold club soda or sparkling water, pouring down the side of the glass to preserve effervescence. Stir once gently with a bar spoon (4–6 turns) to integrate the soda with the spirit and syrup without flattening the bubbles.
Finish and garnish
Optionally add 1 dash of Angostura bitters on the top to add aromatic depth (especially if you like a slightly spicier finish). Gently slap the reserved mint sprig between your palms to release oils and place it on top of the glass as garnish along with a thin lime wheel or a curl of yuzu peel on the rim.
Serve
Serve immediately with a straw or stirred before drinking. Encourage the drinker to give the mint a light sniff before sipping to appreciate the menthe-yuzu aroma.