At Hawksmoor in New York, the Mackinaw Highball takes its inspiration from peach iced tea. It is a stone fruit triple threat: crème de pêche, Cognac—chosen for its stone fruit flavors—and a touch of peach-infused white balsamic vinegar, for a final peachy punch. “It pulls out more of the fruitiness of the fruit,” Montgomerie explains. Still, when it comes to vinegar, he advises treading lightly: “As soon as you can taste it, it’s too much,” he warns. At the bar, the drink is force-carbonated, but an at-home version calls on club soda for effervescence.
- 1 1/2 ounces jasmine tea
- 1 ounce bourbon, preferably Maker’s Mark
- 1/2 ounce Cognac, preferably Martell VS
- 1 teaspoon verjus blanc
- 1 teaspoon citric cordial (see Editor’s Note)
- 1 teaspoon crème de pêche, preferably Les Reserves d’Arton Crème de Pêche de Vigne
- 1 teaspoon sugar syrup (2:1, sugar to water)
- 1/2 teaspoon Sparrow Lane California Peach Vinegar
- 1 1/2 ounces club soda
Garnish: lemon coin
- Combine the first eight ingredients, chilled, in a highball glass over a single spear of ice.
- Top with club soda, then garnish with a lemon coin.
500 grams water
500 grams baker’s sugar (aka superfine sugar)
50 grams citric acid
Combine all ingredients and stir until fully dissolved. Refrigerate in an airtight container for up to 1 month.