Apricot and Coffee Highball

COCKTAIL INGREDIENTS:
- 45 ml Blended Scotch
- 15 ml Islay Scotch
- 7,5 ml Coffee Liqueur
- 7,5 ml Apricot Liqueur
- 105 ml Tonic Water (Chilled)

GARNISH:
- Lemon Twist
- Dried Rose Bud

INSTRUCTIONS:
• Combine all of the ingredients except tonic water in a cocktail glass.
• Add ice and stir to combine.
• Top with chilled tonic water.
• Garnish with a lemon twist and a dried rose bud.

Cocktail author: Alex Caffall and Nick Flower.

In recent years coffee and tonic combo started to pick up pace. Apricot and Coffee Highball draws inspiration from this trend and masterfully reinvent it into a complex smoky highball with a subtle fruity twist.

Base of the cocktail is blended scotch with its familiar oak, vanilla and toffee notes, which are then reinforced and supplemented by the smoky complexity of Islay scotch. Heavy addition of tonic water introduces effervescence enriched with the signature bitter-sweet quinine flavour. At this point the cocktail takes a remarkably complex and sophisticated turn by blending deep, bold flavour of coffee liqueur with a fruity sweetness of apricots. It gives the cocktail a subtle, but very significant boost completely altering the flavour profile.

Apricot and Coffee Highball is a great summer cocktail choice for scotch drinkers: tasty, complex and refreshing, a perfect cocktail for a warm summer evening.

Source material:
https://imbibemagazine.com/recipe/apricot-and-coffee-highball/