Created by Gates Otsuji, chef de bar for The Standard in New York City and co-founder of Swig + Swallow, this variation on the Highball dresses up bourbon with fruity flavors.
- 3-4 raspberries
- ½ oz. simple syrup
- 1 oz. fresh grapefruit juice
- ½ oz. fresh lemon juice
- ¼ oz. Giffard Peche de Vigne
- 2 oz. Maker’s Mark (or other bourbon)
- Garnish: fresh raspberry, mint sprig
Crush raspberries in a shaker. Add simple syrup, grapefruit juice, lemon juice, Giffard Peche de Vigne, and Maker’s Mark. Shake, then fine-strain over fresh ice into a Highball glass. Top with seltzer. Garnish with raspberry and mint.