Whisky cocktails are not something you imagine preparing weeks in advance but if you want to save yourself a little trouble and look like a total pro at your next barbecue, that’s what cocktail aficionado and spirits company founder John Glaser recommends.
Glaser, founder of Compass Box Whisky, is a particular fan of the Highball, which is a prime candidate for mixing in advance so you can spend more time with your guests. It’s also perfect for the heatwave: the Highball’s combination of whisky and soda water is as thirst-quenching as beer – ideal under a hot sun, and light enough in alcohol content to sip for hours as you slowly smoke a pork shoulder.
“Bottling Highballs is something I’ve been exploring at home over the years,” says Glaser. “It’s super-easy. I use the same proportions of whisky to soda water that you get at Tokyo’s famous Rock Fish bar: 60ml whisky to 190ml water. It’s not too alcoholic, it works out at 13% abv if you use our Compass Box Artist Blend or Glasgow Blend.
“Store it in the fridge with your glassware, or better yet, put the glass in the freezer. Then just serve it like beer, expressing a little lemon peel or anything else you like. All you need is a re-sealable bottle strong enough to hold carbonated beverages.”