Name: Apricot Jasmine Highball · Cocktail recipe
Prep time: 5 min
Yield: 1
Ingredients: 40 ml Japanese Whisky; 15 ml Apricot liqueur; 7.5 ml Jasmine Syrup; 10 ml lemon juice; Approx. 100 ml Soda Water, to top; 1 piece Lemon peel (for garnish); Ice

Drink type Servings

Measurement system

About measurement options

Metric (ml): Volumes are shown in millilitres or litres.
US (fl oz, cups and spoons): Uses US fluid ounces, cups and spoons. 1 US fl oz ≈ 29.57 ml.
Imperial (UK and Canada): The UK and Canada share the imperial fluid ounce. 1 imperial fl oz ≈ 28.41 ml. Small volumes are shown in ml.
Bar (parts and dashes): On CocktailFun, 1 part = 30 ml. Dashes stay as dashes. Very small volumes may be shown in ml.

Apricot Jasmine Highball

Description

Apricot Jasmine Highball is built to stay light. Japanese whisky provides grain, orchard fruit and gentle oak, apricot liqueur adds stone-fruit richness and jasmine syrup contributes floral top notes.

Fresh lemon and a large pour of soda pull the drink back toward the dry, crisp style of a whisky highball rather than a fruity Collins.

Ingredients

40 ml Japanese Whisky
15 ml Apricot liqueur
7.5 ml Jasmine Syrup
10 ml lemon juice
Approx. 100 ml Soda Water, to top
1 piece Lemon peel (for garnish)
Ice

Equipment needed

Bar Spoon – Use for gentle integration without losing carbonation. Bottle Opener – Useful for opening bottled sparkling mixers.

Instructions

Fill a chilled highball glass completely with hard ice and stir briefly to chill the glass.
Add Japanese whisky, apricot liqueur, jasmine syrup and lemon juice.
Stir several turns, then add very cold soda water down the side of the glass.
Lift once gently with a bar spoon.
Express a lemon peel over the top and garnish.