Spanish Highball
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Spanish Highball
Glass:
Serve in a Highball (max 10oz/300ml)
| 2⁄3 fl oz | Single malt Scotch whisky (Speyside) |
| 1⁄6 fl oz | Lustau San Emilio Pedro Ximénez Sherry chilled |
| 1⁄6 fl oz | Lemon juice (freshly squeezed) |
| 6 fl oz | Thomas Henry Tonic Water chilled |
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of half orange slice wheel.
How to make:
- POUR all ingredients into ice-filled glass.
- Briefly STIR.
Garnish:
- Garnish with half orange slice wheel.
Allergens:
Recipe contains the following allergens:
- Pedro Ximénez sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Malt whisky shines, with lemon and tonic water, but it's the almost indiscernible PX sherry that makes this Highball "Spanish".
Nutrition:
One serving of Spanish Highball contains 120 calories
Alcohol content:
- 0.5 standard drinks
- 3.32% alc./vol. (6.64° proof)
- 7 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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