Expert Mixologists Recommend Top 4 Whisky Highballs to Celebrate World Bartender’s Day

Get ready to raise your glasses and toast to the artistry of mixology this World Bartenders Day! Celebrated on February 24th, this day celebrates  bartenders across the globe who make every bar visit a fresh adventure for cocktail enthusiasts - mixing up everything from timeless classic creations to exciting modern innovations.

Speaking to experts in the field, we reached out to master mixologists James Cordiner and Myles Carroll, DEWAR’S Whisky Brand Ambassadors at Bacardi India Ltd., to unveil some of their favorite curated whisky highball recipes. Recommended for beginner and veteran bartenders alike, that promises to tantalize your taste buds and elevate your appreciation for the fine art of whisky mixology. 

Prepare to indulge your inner cocktail connoisseur and elevate your drinking experience as you savor the professional-style highballs this World Bartenders Day!

RECIPE 1:  Ginger Highball

Ingredients:

60ml DEWAR’S 12 Year Old Scotch 

15ml Lemon Juice

15ml Ginger Syrup

15ml Sugar Syrup

30-60ml Soda

Steps:

1. Blend and strain fresh ginger with just enough water to help it blend. Add castor sugar and stir to mix. Ensure the ginger to sugar ratio is 4:3.
2. Combine all the other ingredients in a highball glass
3.  Fill it with ice and stir till chilled
4. Top off with more ice and soda.
5. Garnish with a lemon wedge or wheel

RECIPE 2:  Green Tea Highball

Ingredients:

60ml DEWAR’S 12 Year Old Scotch 

5ml Lemon Juice

10ml Sugar Syrup

60ml Green Tea

Steps:

1. Take 12 green tea bags steeped in 500ml hot water for not more than 30 seconds. Chill it once ready.
2. Add the chilled green tea to all the other ingredients in a highball glass
3. Fill it with ice and stir till chilled
4. Top it off with more ice and soda
5. Garnish with a pineapple leave or a lime wheel

RECIPE 3:  Tropical Highball

Ingredients:

60ml DEWAR’S 12 Year Old Scotch 

15ml Lemon Juice

15ml Chili Cinnamon Syrup

30ml Pineapple Juice

Steps:

1. For the chilli cinnamon syrup, add 2 toasted Kashmiri chilis and 2 toasted cinnamon sticks to 500ml sugar syrup. Blend the ingredients together and strain.
2. Combine the syrup and all the other ingredients in a chilled highball glass.
3. Fill it with ice and stir till chilled
4. Top it off with more ice and soda
5. Garnish with a pineapple wedge

RECIPE 4:  Beekeepers Highball

Ingredients:

45ml DEWAR’S 12 Year Old Scotch 

15ml Lemon Juice

15ml Honey Cinnamon Syrup

30ml Soda

Steps:

1. Take honey and water in a 5:4 ratio. Add this solution and toasted cinnamon sticks to a blender. Use 4 cinnamon sticks for every 500ml honey syrup.
2. Blend and fine strain the mixture.
3. Combine all the ingredients in a highball glass
4. Fill it with ice and stir till chilled
5. Add more ice and top up with soda
6. Garnish with a honey cinnamon tuile
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