Tropigoth Highball
by Damon Roseberry
Ingredients
- 2 oz. Glen Moray Classic Single Malt Scotch Whisky
- 1 oz. Hibiscus Guava Shrub*
- 1 1/2 oz. Coconut Water
- 1/2 oz. Lemon Juice
- Soda (to Top)
Preparation
- Build all ingredients except soda in a highball glass.
- Add ice and top off with soda.
Description
“The tropical heat of Miami brought a nice, long, refreshing cocktail to mind, with the wonderfully mixable characteristics of Glen Moray Speyside Single Malt Scotch Whisky being the forefront of flavor. That being said, the vinegar used in the hibiscus guava shrub comes from a tradition used more as a seasoning to our favorite fried foods. A little malt vinegar livens up the shrub in the cocktail. It’s easy to drink in the summer or winter.” – Damon Roseberry, Bartender at Broken Shaker, Miami
Hibiscus Guava Shrub*
Ingredients
- 1 cup Guava Puree
- 1 1/2 cup Demerara sugar
- 1/2 cup dried hibiscus flower
- ½ cup malt vinegar
Preparation
- Add guava puree, Demerara sugar, and drive hibiscus flower in a small saucepan.
- Cook until the sugar has diluted and the hibiscus color has been extracted.
- Strain and add the malt vinegar.
- Let cool.
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