Cocktail & Other Recipes By Spirit Other Whiskey Cocktails

High King Highball

High King Highball / Tim Nusog

At former East Village cocktail destination in Manhattan Pouring Ribbons, cocktails get scored on a scale of “refreshing” to “spirituous” and “comforting” to “adventurous” to help guide patrons to the right drink. The High King Highball landed on the refreshing side of the menu, proving that whiskey can be a quaffable spirit when combined with the right ingredients.

It was created by bartender Joaquín Simó and features Clontarf Irish whiskey and Aperol, along with muddled raspberries, lemon and grapefruit juices, simple syrup, Peychaud’s bitters and a splash of bubbly water. The artful creation is then garnished with a skewered lemon wheel and raspberry. It walks the line between a Whiskey Collins and a Whiskey Smash, combining the best of both cocktails in one juicy drink.

Clontarf provides a fruity apple-forward base, while Aperol lends bittersweet notes of rhubarb and citrus. The muddled raspberries keep the fruit theme moving, while equal parts lemon juice and grapefruit juice bring plenty of bright citrus to balance out the sugar. Bright-red Peychaud’s bitters add color and complexity, plus flavors of gentian and anise. Finally, the club soda topper lengthens the drink, tames the sweet-tart flavors and adds refreshing effervescence, giving the cocktail a summer-cooler vibe.

The High King Highball is delicious, visually appealing and guaranteed to turn whiskey doubters into believers. You don’t need to enjoy sipping whiskey neat or dabble in stirred classics like the Manhattan to appreciate the charms of this citrusy, easygoing cocktail.


  • 3 large raspberries

  • 1/2 ounce simple syrup

  • 2 ounces Clontarf Irish whiskey

  • 1/2 ounce Aperol

  • 3/4 ounce lemon juice, freshly squeezed

  • 3/4 ounce grapefruit juice, freshly squeezed

  • 1 dash Peychaud’s bitters

  • Club soda, to top

  • Garnish: lemon wheel

  • Garnish: raspberry


  1. In a cocktail shaker, muddle the raspberries and simple syrup.

  2. Add the Irish whiskey, Aperol, lemon juice, grapefruit juice and bitters into the shaker with ice, and shake until well-chilled.

  3. Fine-strain into a Collins glass over fresh ice and top with the club soda.

  4. Garnish with a skewered lemon wheel and raspberry.