Dusk on the Delta: A Whisky Highball
Photo: Ziv Sade
A thirst-quenching cucumber cooler.
In this whisky highball by Kassady Wiggins, beverage director of Joyce in Los Angeles, a pinch of sea salt adds depth to the cocktail, making the cucumber flavor pop.
Ingredients
- 2 oz. Japanese whisky (Joyce uses Suntory Toki)
- 1/2 oz. cucumber syrup
- 1 pinch sea salt
- 4 oz. soda water, chilled
- Tools:barspoon
- Glass:highball
- Garnish:English cucumber ribbon, dill flower, cucumber flower
Preparation
Spiral the cucumber ribbon around the glass. Add ice and all of the ingredients to the glass. Stir gently to combine. Garnish.
Cucumber SyrupIn a bowl, combine 1 cup of cane sugar and 4 1/2 oz. of English cucumber, very thinly sliced. Stir occasionally and let sit at room temperature until a syrup is formed. Pour through a fine-mess strainer into an airtight container. Will keep in the refrigerator for up to 2 weeks.
Cucumber RibbonCut the cucumber in half length-wise. Using a vegetable peeler, peel a thin slice of cucumber from top to bottom.