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Diageo Bar Academy
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Spring Highball

This highball created by Jo Last embodies the seasonal flavours found in the UK. Bright, tart and fruity rhubarb compliments the smoky notes of Johnnie Walker Black. Infusing the dill into the vinegar lifts the highball while adding acidity and a subtle fresh garden aroma.

Whisky in highball glass filled with ice and lemon garnish
Recipe Overview Mobile Pink Background

Serves:

1

Ingredients

30ml Johnnie Walker Black Label

30ml Rhubarb Cordial*

1 Dill Vinegar

90ml Soda

Equipment

1 Highball glass

method

  1. Fill a highball glass with ice.

  2. Layer with Johnnie Walker Black Label, cordial and dill vinegar,

  3. Top with soda.

ALCOHOL CONTENT

9.48g per serve

RHUBARB CORDIAL

Ingredients:

  • 300g raw unforced rhubarb

  • 300g sugar

  • 150ml water (warm)

  • 1.5 citric acid

  • 1.5 malic acid

Method:

  1. Muddle ingredients all together.

  2. Infuse for 5 hours or overnight (stirring occasionally).

  3. Strain through coffee filter.

DILL VINEGAR

Ingredients:

  • 5g fresh dill

  • Apple cider vinegar

Method:

  1. Muddle dill and let it infuse into apple cider vinegar for 2 hours.

  2. Strain through coffee filter.

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