Mead Highball
Mead lengthened with gin and soda. Honey wine on its own is thick and sweet and hard to drink twice; gin dries it out, the bubbles carry the florals, and the garnish decides which way it leans — flowers for the floral meads, pine for the spiced ones, a citrus twist when you want it sharp. Built in the glass, no shaker.
8ozHighball holds 8 oz of liquidTall glass over ice, so the liquid tops out around 8 oz.Build
| mead | 2 oz60 ml1 ⅜ oz40 ml2 ⅝ oz80 ml3 ⅜ oz100 ml4 oz120 ml |
| gin | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| seltzer, to top |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Method
- Fill the highball glass with ice.
- Pour the mead and the gin over the ice and give it one short stir to combine.
- Top with seltzer and stir once more, gently, to keep the bubbles.
- Garnish with edible flowers, a sprig of pine, or a wide twist of lemon or orange. If you cut the pine yourself, know the tree — yew looks similar and is poisonous.
Mixology by Whiphttps://mixologybywhip.com/recipes/mead-highball
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