Fluttershy Highball

Annie Williams Pierce, Law Bird | Columbus, Ohio

photo: Lizzie Munro
Fluttershy Highball Article Recipe

Annie Williams Pierce goes full-on summer in her Fluttershy Highball, infusing semi-sweet French vermouth with farmers market strawberries, then pairing it with mezcal and fino sherry. The bitter orange, citrus oil and dominant quinine flavor of the Fever-Tree Indian Tonic Water brings on a bright bitterness that’s enhanced with a few drops of saline water, which Pierce calls the unsung hero of the home bar. As for the leftover vermouth-soaked strawberries, “You can make ice cream, bake them in a tart, or put them in milkshakes,” Pierce says. “And keep in mind you can always add these to the drink itself for a boost of flavor.”

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Ingredients

Serving: 1

  • 1 ½ ounces Strawberry Blanc Vermouth (see Editor’s Note)
  • 1 ½ ounces Strawberry Blanc Vermouth (see Editor’s Note)
  • ¾ ounce mezcal, preferably Del Maguey Vida
  • ¾ ounce mezcal, preferably Del Maguey Vida
  • ¼ ounce Lustau Fino Sherry
  • ¼ ounce Lustau Fino Sherry
  • 4 drops saline solution (4:1 water to salt)
  • 4 drops saline solution (4:1 water to salt)
  • 3 ounces Fever-Tree Indian Tonic Water, chilled
  • 3 ounces Fever-Tree Indian Tonic Water, chilled

Garnish: orange twist

Directions
  1. Add the vermouth, mezcal, sherry and saline solution to Collins glass.
  2. Fill the glass with ice and give it a quick stir.
  3. Top off with the tonic water.
  4. Garnish with an orange twist.
Editor's Note

Strawberry Blanc Vermouth
14 ounces fresh strawberries, tops trimmed
750ml bottle blanc vermouth (preferably Comoz Blanc Vermouth)

Add strawberries to a Mason jar or sealable quart container, and cover with the vermouth. Refrigerate for 24 hours, then strain through a coffee filter. Store the vermouth and the vermouth-soaked strawberries in the refrigerator for up to three weeks.

Tagged: fever tree, highball, tonic

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