This is not your mom’s whiskey and ginger ale. At Three Sheets, one of London’s top cocktail bars, the team has reimagined this simple, long-standing highball as a study in the bold, complex flavors of pickled ginger, played against the calmer notes of an elegant Japanese whisky.
- heavy 1 ounce ginger whiskey (see Editor’s Note)
- heavy 3/4 ounce pickled ginger cordial (see Editor’s Note)
- chilled soda water, to top
- Add the first two ingredients to a tall glass over a spear of ice.
- Stir to combine and chill.
- Top with cold soda water.
700 milliliters Japanese whisky, preferably Suntory Toki
33 grams strained sushi ginger (reserve its pickling liquid for the cordial)
1. Combine whisky and ginger in a sous-vide bag or resealable plastic bag.
2. Cook sous vide at 60°C (140°F) for 30 minutes, then cool and strain.
(Alternatively, add both ingredients to a large swing-top jar. Let sit for 24 hours, then strain into a bottle.)
Pickled Ginger Cordial
350 grams caster sugar
200 grams water
150 milliliters pickled ginger liquid
6.2 grams citric acid
2 grams lactic acid
1. Stir all ingredients to combine, then bottle and refrigerate.