Ingredients
| 30ml gin | |
| 10ml vodka | |
| 10ml dry vermouth | |
| 35ml salted lychee cordial (see recipe) | |
| 60ml soda water | |
| avocado oil, to garnish | |
| SALTED LYCHEE CORDIAL makes 600ml / preparation 10 mins plus overnight straining | |
| 1 x 560g can lychees | |
| 150g caster sugar | |
| 10g citric acid | |
| 1g sea salt |
A traditional highball contains a higher ratio of soda water to base spirit. At Clipper they add complexity and texture with a salted lychee cordial.
View the recipe collection here
Instructions
| 1. | LYCHEE & AVOCADO HIGHBALL |
| 2. | Add all ingredients except the soda water to a tall glass filled with ice. |
| 3. | Stir briefly to combine but avoid diluting. |
| 4. | Top with soda water and garnish with a few drops of avocado oil. |
| 5. | SALTED LYCHEE CORDIAL |
| 6. | Add all the ingredients to a blender and blend on high for 1 minute then on medium for another 5 minutes. |
| 7. | Filter – using a coffee filter and a Chemex or cheesecloth and a strainer – into a large jug in the fridge (best done overnight). Bottle for use. |
| 8. | Store in the fridge and use within 3 weeks. |
Drinks by Barney Toy / Photography Josh Griggs