Dry July is almost over – and for those who have spent the month pressing pause on alcohol, raising a glass to the finish line feels well deserved. While the campaign encourages Australians to take a break from drinking while raising vital funds for people affected by cancer, its conclusion also marks a chance for those who choose to drink to do so. Responsibly.
Enter the Highball. A lesson in keeping things simple, it pairs good whisky with plenty of ice and something bright to bring it all together. Here, rosemary syrup and soda meet Archie Rose’s Triple Smoked Single Malt Whisky, adding herbal lift and freshness to a spirit layered with the scent of native wood smoke, bonfire embers and charred citrus. Made with locally grown barley, oak casks and water smoked with Australian stringybark, it brings the rugged, smoky character of a bush campfire to a refreshingly Australian take on the classic Highball.
INGREDIENTS
Triple Smoked Whisky Highball
30ml Triple Smoked
10ml Rosemary syrup*
Midnight Mixers Soda
Regular ice
Garnish: Rosemary sprig + Orange Twist
Glassware: Highball
How to make the rosemary syrup
Ingredients
160g Fresh Rosemary
160ml Water
160g Sugar
Add all ingredients to a pot on medium high heat
Bring to boil
Immediately bring down to simmer for 5 mins
Turn pot off and leave Rosemary in syrup to cool for 30 mins before straining & bottling