Dusk on the Delta Japanese cucumber whisky highball

Dusk on the Delta: A Whisky Highball

Name: Dusk on the Delta: A Whisky Highball
Yield: 10
Cuisine: American

Recipe: Kassady Wiggins , Joyce , Los Angeles

Photo: Ziv Sade

October 12, 2023

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.