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Mulled Mizunara Highball

Advanced

40 mins

Mulled Mizunara Highball

Fresh

Looking for a festive cocktail that isn’t overly rich or served warm? The Mulled Mizunara Highball is the solution. Festive flavours fill the glass with mulled cider syrup made from dry cider and plenty of spice, which are lifted through the drink beautifully through the carbonation in the refreshing soda water. While perfect for the festive season, this whisky highball variation is delicious served all year round!

Mulled Mizunara Highball Whisky Cocktail 2

MAKE IT YOURSELF

ingredients

method

Mulled Mizunara Highball

Highball glass

35 ml
Chivas Mizunara
15 ml
Mulled Cider Syrup
120 ml
Soda Water
Rosemary Sprig

Mulled Mizunara Highball

Highball glass

35 ml
Chivas Mizunara
15 ml
Mulled Cider Syrup
120 ml
Soda Water
Rosemary Sprig

PRO TIP

Use large cubes of ice (or one long cube) rather than crushed ice to keep your highball cool without diluting it.

1

/4

MULLED CIDER

To make mulled cider syrup, simmer 500ml dry cider, zest from 1 orange, 4 star anise, 2 cinnamon sticks (broken in half) and 6 cloves together on medium heat for 25 minutes

2

/4

SWEETEN

Strain off the spices, add 250g caster sugar and stir until dissolved. Allow to cool

3

/4

POUR

Add all ingredients to a highball glass filled to the top with ice and give a small stir

4

/4

SERVE

Garnish with a rosemary sprig and serve

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DID YOU KNOW?

Mulled cider has been drunk for just as long as mulled wine and is a descendant of a much older drink called wassail, which traces back to a medieval Christmastide English drinking festival.

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