At East Village cocktail destination Pouring Ribbons, cocktails get “rated” on a scale of “refreshing” to “spirituous,” “comforting” to “adventurous,” to help guide you to the right drink. (Chartreuse lovers, ask for the bar’s vintage Chartreuse selection). On the refreshing side, the High King Highball was created by bar-star Joaquín Simón and features Clontarf Irish whiskey and Aperol, along with muddled raspberries, lemon and grapefruit juices, simple syrup, Peychaud's bitters and a splash of soda. The artful creation is then garnished with a skewered lemon wheel and raspberry.
- 3 large raspberries
- 1/2 ounce simple syrup
- 2 ounces Clontarf Irish whiskey
- 1/2 oz Aperol
- 3/4 oz fresh lemon juice
- 3/4 oz fresh grapefruit juice
- 1 dash Peychaud's bitters
- soda water, to top
- Garnish: Skewered lemon wheel and raspberry
In a cocktail shaker, muddle the strawberries and simple syrup.
Add all other ingredients except soda water into the shaker with ice, and shake until well-chilled.
Fine-strain into a Collins glass and top with the soda water.
Garnish with a skewered lemon wheel and raspberry.