Anatomy of a Drink
Apricot & Coffee Highball
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Apricot & Coffee Highball

By Alex Caffall (@alexcadabra) and Nick Flower (@nrewolf) at Too Soon, Portland, OR

Scotch
About
This cocktail was created by Alex Caffall (@alexcadabra) and Nick Flower (@nrewolf) at Too Soon (@toosoonpdx) in Portland, Oregon. Apricot and coffee might not be the most obvious pairing, but it works really well in this bright, bubbly highball format. The tonic keeps it crisp and refreshing, while the Islay Scotch adds just enough smoke to give the drink a little extra depth.

Cheers y’all!

Ingredients
  • 1½ oz · 45 mlblended Scotch
  • ½ oz · 15 mlIslay Scotch
  • ¼ oz · 7.5 mlapricot liqueur
  • ¼ oz · 7.5 mlcoffee liqueur
  • 3½ oz · 105 mltonic water, to top
  • lemon peel oil
Method
  1. 1

    Add the blended Scotch, Islay Scotch, apricot liqueur, and coffee liqueur to a highball glass filled with ice.

  2. 2

    Stir briefly to chill.

  3. 3

    Top with tonic water and stir gently.

  4. 4

    Express lemon peel oil over the surface.

  5. 5

    Garnish with a lemon twist.

anatomyofadrink.com/cocktails/apricot-and-coffee-highball

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