James Simpson, the beverage director at Espita Mezcaleria in Washington, D.C., created this sessionable highball inspired by the enormously popular hard seltzer that also lends part of its name to the cocktail. “It’s different from your traditional highball in the sense that we use real juice (albeit clarified),” says Simpson. “And the alcohol is considerably lower, making this a more sessionable choice. It’s more like a boozy Fresca than a Gin & Tonic.”
Whether you choose to go with clarified juices or the easier freshly squeezed option, this fruity and herbaceous cocktail is perfect for sipping all afternoon and well into the night.
- 1 1/2 ounces London dry gin
- 3-4 sprigs of thyme
- 1/2 ounce Combier pamplemousse rose liqueur
- 1 ounce clarified grapefruit juice (or freshly squeezed)
- 1/2 ounce clarified lemon juice (or freshly squeezed)
- 1/2 ounce simple syrup
- 2 ounces bottle Fever-Tree club soda, to top
- Garnish: grapefruit twist
- Garnish: thyme sprig
In a mixing glass, muddle the gin and thyme sprigs for 10 seconds, then fine-strain into a highball glass filled with ice.
Add the liqueur, grapefruit and lemon juices, and simple syrup.
Top with the club soda and stir briefly and gently to combine.
Garnish with a grapefruit twist and thyme sprig.