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A riff on a classic, this whisky and kombucha cocktail is all about simplicity.
About the cocktail
Sometimes less is more. Don’t believe us? Just ask our best friend Matt Stirling, who’s whipped up a delicious cocktail that’s just that. A funky variation on a classic, the Last Minute Highball is a playful mix of homemade grenadine (yes, homemade!), Japanese whisky and kombucha. If you’re not familiar with our pal, Matt, he’s one of the co-owners of Melbourne’s hugely successful Caretaker’s Cottage and an all-round great dude. We’ve done tonnes of work with him at Dan’s Daily in the past (like his Young Liars and Crimes of Passion cocktails) so, we’re stoked he’s back with another outstanding recipe. With that said, say hello to the Last Minute Highball. Funky, clean and super pared back, we love this cocktail because it’s just so damn easy. “It’s simple, but also very versatile and you have so much control of the lengthening of it with the kombucha,” explains Matt. “It’s a great opportunity to try something you or a friend have made, or just play with your favourite flavours and the many great options that are out there.” A riff on the classic Highball cocktail, the Last Minute Highball is dry, spicy (depending on spirit) and slightly tart. “All credit and cues must go to the original formula,” says Matt. “As a rule, less is more, so apply the formula and keep it simple.” Think of it as the Little Finger (Game of Thrones) of cocktails – explains Matt – “uncomplicated, intelligent and very intentional.” Just don’t tell it any of your secrets, amiright? Matt’s advice is to make this cocktail when you’ve got something delicious in the home bar. “If you’ve got a favourite bottle of spirit and you want to taste it, opt for this style of cocktail where the spirit does most of the work. It’s a wonderfully uncomplicated way of drinking and is very honest – so if the ingredients are good, it will be outstanding.” Read on for Matt’s tips and tricks, including some very important ones for making your own grenadine at home.
Watch: How to make Last Minute Highball
Ingredients: grenadine
1.5:1 ratio of sugar to pomegranate juice
Example – 150g sugar to 100g pomegranate juice
Ingredients: Last Minute Highball
10mL homemade grenadine (see method below – or sub with store-bought) 50mL Japanese whisky 120mL–150mL kombucha Glass: tall tumbler Garnish: seasonal fruit
Method: grenadine
Add sugar and pomegranate juice to a saucepan Gently heat and stir until all sugar has dissolved, and allow to cool Store in a clean, airtight bottle/container for up to 14 days
Method: Last Minute Highball
Add grenadine and whisky to the glass, followed by gently pouring in the kombucha Give it a slow, gentle mix Add a big heap of good ice Garnish with seasonal fruit
Dan’s top tips
The key to making your own grenadine at home is weighing your ingredients. “Liquid weights vary depending on their density, regardless of liquid volume,” explains Matt. Also, be gentle heating and dissolving your sugar for your syrup. We don’t want to burn or compromise the flavour of the pomegranate, so take it slow and steady (it wins the race, tbh). Want to learn more of these techniques? Have a read of our article about making your own syrups at home here. However, if making syrups from scratch isn’t your jam, store-bought grenadine will do the trick as well, so no sweat. It’s also important to keep the Highball as cold and as simple as possible. “Restraint is the answer,” says Matt. “Put good things in and stick to a simple formula, and always keep glassware and ingredients super cold.” Lastly, be gentle when mixing. If you mix too furiously and agitate the bubbles, the gas will release, leading to a flat cocktail, which no one wants. And in true Matt Stirling fashion, chuck on some righteous tunes – he recommends M.I.A’s album Arular. If you’re after more cocktails with kombucha, try the Kombucha Spagliato and Spicy Buch-erita.
