Patrick Abalos, managing partner at Night Shift in Houston, notes that the iSi whipper is ready-made for research and development. In fact, it’s what he used to workshop the Scotch-based Tropical Highball, before scaling it up for the bar’s draft program as part of an early menu. “For R&D at a bar, the iSi whipper is great for single batches,” he explains. To make more than a single serving, see Editor’s Note.
- 1 1/2 ounces Scotch, preferably Talisker 10
- 1 1/4 ounce tropical highball cordial (see Editor's Note)
- 4 ounces water
- Combine all ingredients in an iSi whipper. Give a stir, then charge with one CO2 cartridge. Shake the canister, then place in an ice bath for 15 minutes.
- Remove from ice and purge the whipper (i.e., press the valve to release excess gas). Fill a 10-ounce Collins or highball glass with ice. Unscrew the canister and pour the carbonated cocktail over ice.
- Express the lime and orange peels over the glass, then insert on the side of the glass and serve.
Tropical Highball Cordial
6 grams whole cloves
6 grams whole star anise
8 ounces coconut water
30 grams ginger, peeled and sliced
1 lime, zested
8 grams citric acid
4 grams malic acid
2 grams lactic acid
13 ounces white sugar
3 ounces orgeat
10 grams saline solution (4:1, water:salt)
0.5 gram xanthan gum
In a medium saucepan, toast the clove and star anise until aromatic. Turn off the heat, then add coconut water, ginger, lime zest, acid powders, saline solution and xanthan gum. Bring to a simmer. Add sugar, then stir until dissolved. Return mixture to a rolling simmer, then turn off the heat again. Let it sit for 10 minutes, then strain with a fine-mesh chinois. While warm, stir in the orgeat, then let cool before bottling. (Should keep for upwards of 1 month.)
If using a half-liter iSi whipper, the single serving recipe can be doubled. If using a liter-sized iSi whipper, the recipe can be quadrupled. If making a bigger batch, increase the time in the ice bath to 30 minutes.