Turn Your Martini Into a Highball
With just a couple quick tweaks, just about any stirred classic can be made tall and bubbly.
- story: Punch Staff
- photos: Lizzie Munro
With just a couple quick tweaks, just about any stirred classic can be made tall and bubbly.
Paul McGee stretches the classic Ti' Punch into a highball-like format with the addition of coconut water and tonic.
A tall rendition of a dirty Martini that turns drinking dictums on their head.
With varying levels of bitterness and flavors that range from cucumber to elderflower, tonic-topped drinks can take many forms. Here are five that go beyond the G&T.
Orlando Franklin McCray marries a barley-based shochu with tonic liqueur and Fever-Tree Sparkling Pink Grapefruit soda.
Annie Williams Pierce combines strawberry-infused semi-sweet French vermouth with mezcal and fino sherry, topping it off with Fever-Tree Indian Tonic Water.
Sarah Morrissey pairs Pineau des Charentes with funky Jamaican rum and a base of muddled lime in a highball lengthened with spicy ginger ale.
Jelani Jah Johnson’s highball echoes the build of the classic buck, while Fever-Tree Ginger Beer and carrot honey syrup call back to holistic remedies.
Mony Bunni's spiced and summery riff on Ranch Water gets a lift with fresh basil, aromatic bitters and Fever-Tree Spiced Orange Ginger Ale.