Reach for the soursby Alice Lascelles / July 19, 2012 / Leave a comment
Published in August 2012 issue of Prospect Magazine
Let’s start by looking to a city that does hot and steamy rather better than us—Tokyo, where the most fashionable refresher of the moment is the Highball. A ceremonial take on the whisky and soda, the Highball is often mixed for company by the host and served in heavy glassware with masses of (sometimes hand-carved) ice. Simple, crisp and convivial, the Highball is best with the typically fragrant Japanese whiskies such as those from Yamazaki, the distillery behind the 25 year old malt which recently trounced the Scots to win World’s Best Malt at the World Whiskies Awards.
The Italians, however, must surely be the arch-masters of the summer aperitif. One of their finest is the Negroni Sbagliato, a variation on the classic gin, Campari, and sweet vermouth Negroni which sees the gin replaced with prosecco. It’s a drink that’s ideal for parties, since you can knock it up by the chilled jugful—simply mix one part Campari and one part Martini Rosso vermouth with roughly two parts prosecco and serve in a tumbler over masses of ice with a slice of orange. The splendidly cantankerous-looking Colonel Fox, a new London Dry gin with distinct bitter orange and liquorice notes, would do nicely here.