Welcome to episode 44 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking this week?

The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good.

Tip: Know your bubbles

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How do I make it Uncle Brad?

Brad, what will we need?

• Collins glass

• Bar spoon

• jigger

• ice

• Whiskey ( I used Nikka Coffey Malt (this is not coffee flavored – it is made in a Coffey style still), you can use Suntory Toki, or any spirit if you want.)

• Carbonated water

• Lemon, for garnish

• Y-peeler

Brad, how do I make it?

Before you begin: chill collins glass in freezer

Be in the moment, and smile

Now.. in your chilled glass:

1. Add chunk(s) of clear ice (filling glass halfway) and stir for 30 seconds. Pour excess water out.

2. Add 2 oz whiskey over ice, and ice – and stir 13.5 times EXACTLY. I used Nikka Coffey Malt (this is not coffee flavored – it is made in a Coffey style still), you can use Suntory Toki, or any spirit if you want. 

3. Add 1 more piece of ice (if needed) and top of with 6 oz of carbonated water (can split with Ginergale if you like). The more carbonation the better.

4. Nestle bars poon under ice and stir 3.5 times EXACTLY. When finished stirring, softly lift the spoon out of the glass WITHOUT disturbing the drink any further.

5. Take thick lemon peel and express via match over drink, twist, and set peel in drink.

If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple

Jules, what do we need?

• Chilled higball glass

• Jigger

• Mixing spoon

• Peach infused whiskey, or cognac

• Lemons

• Basil syrup (distilled water + granulated sugar)

• Club Soda

• Basil

• Ice

• For infusing:

  • Weck jar

  • Pairing knife

  • Cognac or Whiskey

Jule’s Peachy Highball Version

Before you begin: Chill your glass

Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week

In your glass

• 2 oz peach-infused whiskey, or cognac

• ½ oz lemon juice

• ½ oz basil syrup

• 4 oz club soda

Gently mix with a mixing spoon

Garnish with a basil leaf & enjoy

What’s our tip?

Tip: Know your bubbles

• Soda water: carbonated water, a generic term

• Club soda: Club soda is water that’s carbonated by injecting it with carbon dioxide gas, or CO2, then infused with added minerals.

• Sparkling water: sparkling mineral water is naturally carbonated. (each brand will taste different based on the minerals)

• Seltzer water: seltzer generally doesn’t contain added minerals, which gives it a plainer taste

• Tonic water: has quinine and sugar

Make sure to get your History Lesson & the full recipes by listening to today’s episode and make sure to tune in every Wednesday for a brand new episode!

Tune in every Wednesday for a new episode

The Art of Drinking

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Jules

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Website: joinjules.com

Brad 

IG: @Favorite_Uncle_Brad