Garnish:
Lemon zest twist
How to make:
POUR all ingredients into ice-filled glass.
| 1 1⁄2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 2 2⁄3 fl oz | Carbonated coconut water |
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Our Comment:
Coconut flavours are subtle in this surprisingly dry highball. If you self-carbonate your coconut water then consider also adding a touch of sugar to compensate for the bittering effect of the CO2 on the coconut water, so also enhancing coconut flavours.
About:
The history of Highball cocktails and tips on how to make them.
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