125 Highball

Champagne in whisky. Whisky in champagne. Depends how you look at it. 

Either way, it works.  

Our 10 Year Old unloads orchard fruits and vanilla. Apple cordial keeps the fruitiness coming. Champagne brings bubbles and party vibes.  

Crisp, celebratory, surprisingly easy. 

 WHAT YOU’LL TASTE 

Fresh apples. Vanilla sweetness. Dry champagne fizz.

Like our 10 Year Old decided to dress up for the evening. 

 WHAT YOU’LL NEED 

• 40ml Speyburn 10 Year Old
• 30ml apple cordial (homemade or shop-bought)
• 100ml Champagne (or Prosecco or Cava – any bubbles will work)
• 2 dashes of Angostura Bitters (if you like)
• Ice
• Apple slices 

 HOW TO MAKE A 125 WHISKY HIGHBALL 

1. Fill a highball glass with ice.

2. Add the whisky. 

3. Add the apple cordial. 

4. Add the bitters if you’re using them. 

5. Top with champagne, then stir. 

6. Garnish with apple slices. 

7. Drink. 

 HOW TO MAKE YOUR OWN APPLE CORDIAL 

Dice 200g apples. Cover with 200g caster sugar in a sealed jar. Leave for 24 hours. Strain. Add 200ml boiled water.  

Worth the wait, but not a deal-breaker. Shop-bought works too.  

WHY IT WORKS 

Our 10 Year Old already tastes like orchard fruits. Apple cordial amplifies that. Champagne adds fizz and dryness to balance the sweetness. The bitters add complexity, but only if you want. 

Whisky and champagne aren’t usual partners. Turns out they get along fabulously.