This slightly left-of-center highball, which Jeremy Rubinstein happened upon while tinkering with variations on the Brown Derby, sees seemingly disparate flavors elevating one another. Rosemary and Japanese whisky don’t seem like the most logical duo, but Rubinstein has found that they work well together. “The maltiness that normally would be hidden by the quinine is actually played up with the rosemary,” he says.
- 2 ounces Japanese whisky, preferably Toki
- 3 ounces tonic water, preferably East Imperial Yuzu Tonic
- 1 small sprig rosemary, lightly crushed
Garnish: rosemary sprig
- Combine the lightly crushed rosemary and whisky in a chilled highball glass.
- Add ice and top with tonic water.
- Garnish with a fresh rosemary sprig.