Eldridge Highball

Name: Eldridge Highball
Ingredients: 1 1⁄2 oz Torabhaig Peated Single Malt Whisky; 1⁄2 oz Lemon juice; 1⁄3 oz Honey syrup; 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s; 1 1⁄2 oz Ginger ale chilled

Robust
Slightly tart

Ingredients

1 1⁄2 oz Torabhaig Peated Single Malt Whisky
1⁄2 oz Lemon juice
1⁄3 oz Honey syrup
3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
1 1⁄2 oz Ginger ale chilled

Method

Glass:

Photographed in an Urban Bar Fluet Highball 1910 45cl

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of lemon wedge.

Method:

SHAKE first 4 ingredients with ice.
STRAIN into ice-filled glass whilst also pouring ginger ale.

Garnish:

Garnish with lemon wedge.

Nutrition:

One serving of Eldridge Highball contains 153 calories

History:

Adapted from a recipe created by Chip Tyndale in New York City. Inspired by Sam Ross' Penicillin cocktail and named in tribute of the 134 Eldridge Street address of the original Milk & Honey bar, where Sam created his contemporary classic.