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125 Highball
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Submitted on: August 28, 2023
SPEYBURN 10 YEAR OLD 125 HIGHBALL RECIPE Combine the best of orchard and distillery in this autumnal classic cocktail. Quick, easy and exceeding tasty, the 125 Highball is the perfect celebration cocktail. The foundation of this drink is the deep rounded toasty flavours of our bold Speyburn 10-year-old single malt scotch whisky. When combined with the intense zesty zing of apple cordial along with the sharp dry mouthfeel of champagne you get a stunning cocktail that is a party experience in an...
Instructions
Garnish
Build
Glass
Estimated strength
Apple slices
About 16% ABV (estimate)
By Hotaling & Co
San Francisco importer of super-premium spirits
A born and bred San Francisco original, Hotaling & Co. is a leading importer of super-premium spirits and cocktail essentials. The name Hotaling & Co. nods to the local legend A.P. Hotaling, who ventured West during the Gold Rush and quickly became one of the most reputable spirits dealers in the country and a notable figure in American drinking culture. Fueled by a passion for beverage expertise, education, and hospitality, Hotaling & Co. carries on this tradition of artisanal excellence by bri...
Other Recipes by Hotaling & Co
1. Add the Speyburn 10 Year Old, cordial and bitters to a highball glass with a good quality cubed ice and top with champagne. Highlights tasting notes of apple and the champagne brings out the toasty tasting notes in our whisky. 2. Add 2 dashes of Angostura Bitters or a dash of Absinthe to add complexity and complement the other flavours. 3. Garnish with an apple fan and star anise (you can torch the star anise if you’re wanting a touch of theatre!). 4. Homemade apple cordial - dice 200g app...
Editor's Note
Speyburn 10-year-old scotch meets fresh apple cordial and dry champagne in this crisp, autumnal highball. A torched star anise garnish adds a fragrant, smoky finish.
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Crafted Pour
6 November 2026
This sounds like a fantastic autumnal highball! Do you have a preferred apple variety you like to use for the homemade cordial to get that perfect balance of sweetness and acidity?
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