In her book Drink Lightly, Natasha David describes the Highball to Heaven as an “ultra-luxe highball that feels part sophisticated screen siren and part off-duty club kid.” Citric and lactic acids, the latter in an orange juice–spiked simple syrup, amp up the flavor.
- 2 ounces clove white port (see Editor’s Note)
- 1 1/2 ounces orange cream syrup (see Editor’s Note)
- 1 dash citric acid solution (see Editor’s Note)
- bubbly water, to top
Garnish: clove-studded orange crescent
- Whip-shake the first three ingredients with ice.
- Pour into a highball glass over crushed ice.
- Top with bubbly water, and stir to incorporate all ingredients.
- Garnish with a clove-studded orange crescent. Serve with a straw.
Clove White Port
750ml bottle white port, preferably Quinta do Infantado
8 grams whole cloves
Combine the white port with the cloves, then cover and let sit at room temperature for 24 hours. Strain through a chinois, discarding the cloves. Bottle and refrigerate.
Orange Cream Syrup
200 grams vanilla lactic syrup
100 grams orange juice
Combine vanilla lactic syrup with orange juice in a medium bowl, and mix.
Refrigerate in a sealed container for up to 1 week. Makes about 3 cups.
Citric Acid Solution
100 grams filtered water
10 grams citric acid powder
Combine water and citric acid powder in a bowl, whisking until the citric acid powder has dissolved. Store, refrigerated, for up to 1 month. Transfer to a bitters dasher bottle when ready to use. Makes approximately 1/2 cup.