Accompanied by a line illustration of a lounging feline, W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—was printed alongside the beefier, Brit-leaning Bull Dog Highball, consisting of orange juice, dry gin, and ginger ale. Much to the delight of cat people, the Kitty was the easier source for Fresh Kills Bar to riff on when they were looking for low-ABV inspiration. This contemporary adaptation deconstructs the ginger ale into separate syrup and soda elements.
Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
Strain into a Collins glass over ice.
Top with soda water.
Garnish with candied ginger.
Ginger Syrup: 2 cups sugar
1 cup fresh ginger juice
Combine the sugar and ginger juice in a small pot over very low heat. Cook, stirring constantly, until the sugar is dissolved. Remove from the heat and let cool completely. Transfer to a plastic or glass container and store in the refrigerator for up to 1 month.