“It’s a Bitters and Soda, basically,” says Jon Mullen of his BB Highball, a drink that he created during his time helming the bar program at Mettā. To a Braulio base, he adds a full teaspoon of Angostura bitters as well as dehydrated citrus juice—what he calls “citrus caramel”—for acidity in place of fresh lemon. It’s a prime example of the ways in which Mullen collaborates with the kitchen to repurpose ingredients that would otherwise be wasted. A soda water topper adds carbonation to the highball, which channels all the complexity and flavors of the Italian Alps.
Jon Mullen, Bar Pisellino | New York
- 1 1/2 ounces navy strength gin, preferably Perry's Tot
- 1/2 ounce Braulio
- 1 teaspoon Angostura bitters
- 1/8 teaspoon citrus caramel (see Editor's Note)
- soda water, to top
Garnish: mint, purple shiso, lemon zest
- Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
- Strain into a highball glass over ice.
- Top with soda water.
- Garnish with mint, purple shisho and lemon zest.
Place a quart of equal-parts lemon and lime juices in a pan or bowl and run it through a dehydrator set to medium-high for 14 hours until it achieves a jelly-like consistency. The "citrus caramel" will keep in the refrigerator for up to 3 months.