Smokey Highball Recipe

Mint Muddle

Place 5 of the fresh mint leaves in the base of a cocktail shaker. Add the simple syrup and gently muddle once or twice to release aroma — do not over-muddle to avoid bitterness.

Combine Spirits & Juice

Add the white rum, smokey scotch, pomegranate juice, fresh lime juice and bitters to the shaker with the muddled mint. Add a handful of ice and shake vigorously for 10–12 seconds until well chilled.

Prepare Glass

Fill a highball glass with large ice cubes (about 1 cup). Lightly slap the remaining mint leaf between your palms to release oils and tuck it against the ice in the glass.

Strain & Top

Double-strain the cocktail from the shaker into the prepared highball glass over the ice to remove mint bits. Top gently with 3 oz chilled club soda (or carbonate lightly using the CO2 siphon for a brighter effervescence), stirring once with a bar spoon to integrate.

Add 1 tsp pomegranate seeds to the top so they float among the bubbles. Garnish with the slapped mint sprig and a lime wheel on the rim.

Optional: For extra smoky aroma, briefly flare an orange peel over the glass to express oils, or pass a smoked cinnamon stick near the glass to impart smoke before serving. If using CO2 cartridge/siphon, a light burst just before serving preserves effervescence.

Serve immediately with a straw or stirrer so the drinker can lift pomegranate seeds and enjoy the layered aroma of mint and smoke.