Eldridge Highball

Chip Tyndale, Dutch Kills, Subject and My Friend Duke | New York, NY

The name of this drink is a tribute 134 Eldridge Street, the address of the original Milk & Honey. The drink itself is Chip Tyndale’s nod to the Penicillin, a well-traveled modern-classic created by bartender Sam Ross at that very address. “The subtle smoke of the Bowmore single malt Scotch enhances the qualities of the Fever-Tree Smoky Ginger Ale,” says Tyndale.

Ingredients

Serving: 1

  • 2 ounces peated single malt Scotch, preferably Bowmore 12
  • 3/4 ounce lemon juice
  • 1/2 ounce honey syrup (see Editor’s Note)
  • Fever-Tree Smoky Ginger Ale, to top

Garnish: lemon wedge

Directions
  1. Combine all the ingredients except the ginger ale and garnish in a mixing tin filled with ice, and shake until chilled.
  2. Strain into a chilled Collins glass filled with ice.
  3. Top with chilled Fever-Tree Smoky Ginger Ale.
  4. Garnish with a lemon wedge.
Editor's Note

Honey Syrup
Combine 3 parts honey with one part hot water. Stir well to combine. Store in an airtight container in the refrigerator for up to two weeks.

Tagged: fever tree, highball

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