Метод: · Бокал: Хайбол
It isn’t plausible to say one bar invented such a simple highball. But Shady Pines Saloon in Sydney, and later The Baxter Inn in the same city—both owned by the same team, including Anton Forte and Jason Scott—certainly perfected and popularized this unusual highball. Shady Pines, a Western-themed bar, has a whiskey focus. After a while, the owners began to pair that whiskey with freshly squeezed green apple juice, using a Breville juicer. The novel combination was a hit with the public immediately, partly due to its eye-catching, vivid-green color. The drink never really had a proper name and it wasn’t on the menu. (Forte calls it “Whiskey Apple.”) People just knew it was available and ordered it. Soon bars across Sydney were serving the drink. Beginning in 2017, the highball hopped the Pacific and began showing up on menus at New York cocktail bars like Diamond Reef, The Suffolk Arms and Peppi’s Cellar (opened by Scott himself). That the Granny Smith apples are of good quality and are freshly juiced is vital to the success of the drink. The original whiskey used at the beginning was Jim Beam Rye, but many other ryes works just as well.
1. Build in a highball filled with ice. 2. Stir.
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