Yukimi Highball

Christian Suzuki | San Francisco, California

Fever Tree Holiday Highball Cocktail recipe

This marriage of two popular Japanese highballs takes inspiration from the Chūhai, the ubiquitous canned shōchū cocktails flavored with yuzu or grapefruit, and the Oolong-Hai, made with shōchū and oolong or barley tea. Vodka infused with barley tea serves as a base with a splash of Crème de Fraise des Bois, finished with a floral and bubbly pink grapefruit soda.

Order Fever-Tree Sparkling Pink Grapefruit Soda via Target.

Ingredients

Serving: 1

  • 1 1/2 ounces Mugi-cha-Infused Vodka (see Editor’s Note)
  • 1 1/2 ounces Mugi-cha-Infused Vodka (see Editor’s Note)
  • Barspoon of Crème de Fraise des Bois
  • Barspoon of Crème de Fraise des Bois
  • 3 ounces Fever-Tree Sparkling Pink Grapefruit soda, chilled
  • 3 ounces Fever-Tree Sparkling Pink Grapefruit soda, chilled

Garnish: grapefruit twist

Directions
  1. Add the vodka and Crème de Fraise des Bois to a Collins glass.
  2. Fill with ice, then top off with the grapefruit soda by gently pouring down a twisted or swizzled bar spoon.
  3. Garnish with a grapefruit twist.
Editor's Note

Mugi-cha-Infused Vodka
Add 8 grams of roasted barley tea (mugi-cha is Japanese for roasted barley) to 1 liter of vodka. Let sit for 15 minutes then fine-strain into a bottle with a resealable cap. For best results, use within a month.

Roasted barley tea can be found in most Asian markets, or oolong tea can be used as a substitute.

Tagged: fever tree, highball