Tennessee Highball

Now, I’m a gin kind of girl, but I realized I haven’t posted cocktails with spirits of a darker variety in a while, so here we go. Tony Abou-Ganim is a master mixologist, but I tweaked this recipe a good bit to suit my tastes. I made one his way, then made it my way. His fresh lemon sour calls for 2 parts fresh lemon juice to 1 part simple syrup, I felt 2 parts lemon to 1 ½ parts simple syrup was better, as the original was a bit too tart for my tastes. His recipe calls for orange bitters, but as I didn’t want to have to run out at the last minute for those (also, our liquor cabinet is embarrassingly full) I thought I would try aromatic bitters instead. The result was perfectly fine with me. Lastly, both David and I felt the ginger ale just did not go. Club soda made for a cleaner taste. Now, since everyone has a different palate, I will include the original recipe and mine as well, and you can decide for yourself. Cheers!

makes: 1
from: The Modern Mixologist

Tony’s Tennessee Highball

2 oz Jack Daniel’s Single-Barrel Tennessee whiskey
2 oz fresh lemon sour*
3 dashes Fee Brothers orange bitters
chilled dry ginger ale

In a mixing glass, add whiskey, fresh lemon sour, and orange bitters; shake with ice until well blended. Strain into an ice filled highball glass, spritz with ginger ale, and garnish with freshly cut orange slices and a swizzle stick.

*2 parts freshly squeezed lemon juice to 1 part simple syrup. (simple syrup = equal parts sugar and water.)

Alison’s Version

2 oz whiskey of choice (I used Evan Williams- I prefer Jack to Evan, but remember the full cabinet…)
2 oz fresh lemon sour*
4 dashes Angostura bitters
chilled club soda

Prepare the same as above.

*2 parts freshly squeezed lemon juice to 1 ½ parts simple syrup. (4 oz lemon juice, 3 oz simple syrup.)

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