Nyam & Trod’s Home Bar Series Season 2, Episode 1
Scotch highballs are a refreshing alternative on a hot summer’s day. Basic ones are scotch and soda or scotch and ginger, with a wedge of lemon. These classic combinations never fail especially when using a superior whisky and chaser. Highballs are making a comeback and no longer the preserve of men in suits. For my interpretation, wanted to take it up a notch for those whose palates are not yet accustomed to a smoky scotch profile. This is the audience I am trying to appeal to, as well as those who already appreciate smoke.
Like many others before me, my palate was more accustomed to the sherried or oaky notes of Speyside and Highland whiskies my father collected and it is only in the past few years investing in a personal scotch education and tasting numerous varietals, my palate is beginning to appreciate the nuances of some smokier scotches. The delightfully smooth and smoky Octomore 7.1 from Bruichladdich is complimented by the unique sweet and spicy taste of Jamaican cinnamon which does not overpower the unique peat profile of this particular scotch. The orange infusion from the bitters and scorched orange to mimic the smoky notes provide a subtle citrus aroma to unify the diverse ingredients of my cocktail, a nod to my Jamaican and Scottish roots.
- 2 dashes orange bitters
- 15 ml Jamaican cinnamon leaf syrup
- 30 ml Bruichladdich Octomore 7.1 Scotch Whisky
- Tonic water
- Scorched orange wheel
- Mint sprig
- Fill a shaker with ice and add the orange bitters, Jamaican cinnamon leaf syrup and the Octomore 7.1. Cover and shake briskly until combined.
- Prepare a highball glass and fill with ice, pour the scotch mixture into glass and top with tonic water.
- Garnish with scorched orange and mint.
- Serve immediately.
* You must be 21 years and older to drink. Please drink responsibly!
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.