Smoky Orchard Highball

Difford's Guide

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Serve in a

Highball (max 10oz/300ml)

Photographed in a

Libbey Highball 9oz

Garnish:

Pear slice

How to make:

STIR first 3 ingredients with ice and strain into ice-filled glass glass charged with some of the smoky tonic water, then TOP with more smoky tonic.

1 1/2 fl oz Rutte Dry Gin
1/2 fl oz Poire William liqueur
2 dash Celery bitters
2 fl oz Tonic water (smoked)
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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

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Review:

Savoury, delicately fruity and refreshing with delicate ripe pear, dry gin and celery with a hint of smoke.

History:

Created in April 2019 by yours truly (Simon Difford) at the Cabinet Room, London, England.

Nutrition:

There are approximately 156 calories in one serving of Smoky Orchard Highball.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

Buy it here
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