WELCOME

2 3
BRIEF HISTORY
THE HIGHBALL In the 1880s the
Scotch Whisky Highball
becomes popular in

OF h
TE HIG
hbALL
the U.K. and the term
“ H ighball” is said to
have emerged not long
after in 1890s.

Fast forward to present

day and the Highball
has certainly been
embraced and adapted
the world over!

4 5
HighbaLL
1 . In its simplest form: a spirit, a balanced mixer

‘‘ What
and a fresh, uplifting garnish.
2 . In its more intricate form: a balance of all ‘taste I like about
elements’ s( weet, sour, salt and bitter), the one constant
being it is long, cool, crisp and wonderfully refreshing. highballs is that
sometimes less is more.
If you have a good base,
like a Johnnie Walker,
and mix it in the right
ratio, you can create
in t he world of m i xed
d r i n k s , Hig hba l s’
t HE H igHbaLL
such a simple, yet
p o u l a r it y i s s o a r i n g
a n d it s ’ e a s y to s e w.h y
delicious drink.”
More of a categor y t ha n ~ Erik Lorincz, Kwant
a s er v , w h er s i mpl y
a d i n g a t w i s t o f f l a vo u r
c a n u n l e a s h a wo r l d o f
r e f s h i n g p o s ib l t i e s
to e x plo r e .

6 7
‘‘ The highball has been

five simple Johnnie Walker highball recipes.

i ntroDucE
enjoying a surge in 1.
popularity around the JOHNNIE & LEMON

H i g h baLLS to your guests with these

world with people on the
look-out for long drinks rEciPE Tame the fire of Johnnie

that look great and • 50ml Johnnie Walker

Black Label*
Walker with the zest of
white lemonade.

taste amazing!” • 150ml Home made

lemonade (25ml lemon,
25ml 1:1 sugar syrup,
100ml soda water)
~ Lauren Mote, Diageo Global Cocktailian
MEtHoD
Build over fresh cubed ice,
briefly stir and garnish
with a lemon peel &
verbena leaf.

* us e Jo h n ie wa l ker re d La b el
f o r a s p i c e r , f r e s h f l a v o u r.

8 9
 cococabana
JoE ScHoFiELD
autHor, bartEnDEr anD OwnEr oF ScHoFiELD’ s (@ joE _ scHoFiELD)

w
For t h i s h ig hba l , Jo e d rew out t he ma r iage of co nut COCONUT-INFUSED
ig h baLLS

orLD
a nd Scotch t ha s’ s o p o u la r ac ro s Sout h Ea s t asia . it JOHNNIE WALKER BLACK LABEL
ent ices big v a n i l a a nd ca r mel cha r c ter s f rom Joh n ie

H
H

ig h baLLS
wa l ker black Lab el , w it h t he honey ad e to ea s e • 700ml Johnnie Walker Black
Label and 50g Desiccated
orLD

pro ce d i ng s a long w it h a touch of s we t nes . to el v ate

coconut chips
t h i s evn f u r t he,r he i ncludes a cold brew cof e to
w

• Infuse at room temperature

a nchor t he f lavou r s w it h a n ea r t hy ba s e. th i s h ig hba l i s
for 1-2 hours
lower abV t ha n t y pica l s er v s a nd u s e a much hea lt h ier
• Strain away coconut using
o p t i o n o f a s we t n e r t h a n r e g u l a r s u g a .r
super bag or muslin cloth

rEciPE MEtHoD HONEY SYRUP

• 30ml Coconut-infused 1. Build ingredients in
Johnnie Walker Black Label a highball over ice • Honey and warm water (3:1)
(see next page) • Dissolve honey into water
2. Stir to mix
• 100ml Cold brew coffee and store
• 10ml Honey syrup 3. Garnish with a long
• (Alcohol content: orange twist
9.48g per serve)

14 15
 Green Apple Syrup (yield 1L)
• 8 Washed green apples,
cut into quarters (600ml yield)
• 600g White sugar
• 3g Citric acid
• 3g Tartaric acid

METHOD
1. In the bottom of a 1L
measuring cup or deli
container, add the two acids
2. Using a juicer, add the
apples in right away to prevent

FuJiSan HighbaLL
the apples from browning
3. The juice must be collected
in the 1L container with the
LaurEn MotE acids in the bottom
DiagEo Global cocktalian (@ laurEnmotE) 4. After juicing, combine the
exact volume with white sugar

w
in s pi re d by t he sle pi ng g ia nt – Mt . Fuji , a nd t he as directed – stir until dissolved
ig h baLLS

orLD
– DO NOT HEAT – this will take
s pi r t u a l home of t he h ig hba l , Japa n – t h i s d r aws subt le
about 10 minutes to dissolve
t ropica l notes f rom Joh n ie wa l ker black Lab el t ha ad

H
5. Place in a dated, container
H

ig h baLLS
we i g h t t o t h e cl e a n , b r a c i n g n o t e s f r o m t h e y u z a n d
with a label, store in bottle in
orLD

ap le. thes f lavou r s combi ne to g ive a breat h of t he syrup rail, and replace the back
Japa nes f lor a la nd s cap e, resu lt i ng i n a h ig hba l t ha up in the fridge. Use as needed
w

i s f r e s h , d el i c o u s a n d qu e n ch i n g . (shelf life – 5 days)

rEciPE MEtHoD Balsam Fir Spray (yield 1L)

• 45ml Johnnie Walker 1. Spray the inside of the collins • 4 Drops Balsam Fir pure
Black Label glass with balsam fir spray essential oil atomizer
• 15ml Yu zu juice • 60ml Ketel One Vodka
2. Build all ingredients over
• 15ml Green apple syrup
(See next page)
ice in a collins glass that’s METHOD
wrapped with an evergreen
• 2 dashes Cascade celery 1. Combine both the vodka and
wreath and feather, affix to
bitters oil into an atomizer, shake to
glass using a brown elastic
• Balsam Fir spray combine – use as needed
band on the top, and bottom of
(See next page) the glass (or butcher’s twine) 2. Store in the cooler
• Top with sparkling water
3. Express lemon peel over the (shelf life – 30 days)
• Collins glass
• (Alcohol content: top of the cocktail and discard,
14.22g per serve) finish with balsam fir spray

16 17
 A ROUND THE WORLD IN SEVEN H IGHBaLLs
In collaboration with Diageo
Bar Academy Trainers, Johnnie Walker
is excited to bring a selection of specially
curated highball serves from SEVEN
COUNTRIES around the world.

Invite your guests to a global experience

by introducing some of these exciting and
vibrant highball serves*.

A
* lternative local ingredients have been provided where
relevant and provide a more sustainable option.

18 19
 PURA VIDA
CLARK JIMENEZ
DIAGEO BRAN
dAM
bASSAd
OR, COSTA
IcA R
(@ db
A _ cLARK.
jIMENEZ)
A ROUND THE WORLD IN SEVEN H IGHBaLLs

For this highball serve, Clark used local ingredients

that reflect the unique culture of Costa Rica with its
combination of ingredients including fresh honey
and bitters. It signifies progress and stepping into
the future, stronger.

RECIPE METHOD

* Substitute with fresh local honey.

20 21
 king’S Hig hbaLL
akira Sung
DiagEo brand aMbassador, KorEa (@ akira. sung)

a
a key i ng re d ient i n t h i s s er v i s korea n ta nger i ne.

rounD
KOREAN TANGERINE SYRUP grow n on Jeju isla nd t h i s w a s h i s tor ica l y a s p e c ia l
p r o d u c t r e s r v e d fo r t h e k i n g .

tHE
• 1 Hallabong (Jeju Island tangerine)
• 1 orange

w
• 10g citric acid

orLD
• 500g white sugar
• 500ml water
rEciPE MEtHoD

in
• 20g ginger

S EV En
• 50ml Johnnie Walker 1. Add Johnnie Walker Black
Black Label Label and Tangerine Syrup
• 25ml Korean Tangerine to a glass and top with

H
Syrup* (See next page) sparkling water

igHb
METHOD • 2 dashes of orange bitters 2. Add orange bitters
3. Garnish with a Hallabong

a LL s
1. Add zest of the Hallabong & orange into * Su b s t i u te w it h t a n ger i ne s (Jeju Island tangerine) slice
a saucepan. Juice the Hallabong & orange a v i l a b e l o c a l .y
through a sieve into the pan. Add in the
water and sugar
2. Bring ingredients to a gentle boil, reduce
the heat and simmer for 20-25 minutes or
until the liquid has reduced by about a third
3. Allow the syrup to cool to room
temperature then add in the citric
acid and store in the refrigerator

22 23
 NOCHESARTAGE
DE CnA
HAROLDO TORRES
DIAGEO BRAND
bASSADOR,
AM COLOM
bIA (@h AROJOSE13)
A ROUND THE WORLD IN SEVEN H IGHBaLLs

Transport your guests to Cartagena through

this colourful highball serve.

RECIPE METHOD

24 25
 STREET ART
hBaLL
HIG
DOMINIK
RZEWINSKI
K
JOHNNIEALKER
W AMBASSAd
OR & DIAGEO
AR B
ACA
dEMY TRAINER, POLANd
(@d OMINIK _ KRZEWINSKI)

A ROUND THE WORLD IN SEVEN H IGHBaLLs

This vibrant, colourful city art inspired “ Street
Art Highball”, it combines colour and taste to
create a unique serve.

QUINCE CORDIAL
• 1kg quince
• 1kg sugar RECIPE METHOD
• 8 g citric acid • 5 0 m l Joh n ie wa l ker 1. bu i ld i ng r e d ient s i n
bla ck Lab el a h i g h b a l o ve r i ce
• 4 0 m l Qu i nce cor d ia l 2 . top w it h p ea r s o d a
(Se e nex t p a g)e 3 . ga r n i sh w it h d r ie d p ea ,r
t hy me or lemon z e s t
PEAR SODA
• 500 g local green pears
• 500 g sugar
• 300 ml water

26 27
 PinE ProgrESS
Piotr kuJawiak
JoHnniE WaLkEr AMbaSSaDor & DiagEo Bar
AcaDEMY TrainEr, PoLanD (@ piotrkuJawiak)
a LL s

Let s’ r a i s e a g la s for prog res w it h t h i s u n ique

igHb

h ig hb a l s y mb ol i z n g t h e p r i m a l l a nd s c a p e o f
H

So snow ie c a nd top e d up w it h l ig ht lager to rep s ent

S EV En

t h e i n d u s t r i a l i s a t i o n a n d d e v l o p m ent o f t h e c it . y
win
orLD

rEciPE MEtHoD
tHE

• 50ml Johnnie Walker 1. Build ingredients in

Black Label a highball over ice
PINE SHOOTS CORDIAL
rounD

• 40ml Pine shoots cordial 2. Garnish with pine needles

• 200g young pine needles
(See next page)
• 200g sugar
a

• 80ml local lager

• 90ml water
• 8.4g citric acid

METHOD
1. Add pine shoots and sugar to a jar. Leave
in a warm place until the sugar dissolves

2. Strain the liquid, add the water

and citric acid and blend

28 29
 MARIKIThBALL
HIG
RIANSIDAO
A
DIAGEO BAr
ACADEMY bAM
ASSADO
r, PHILI
ppINES rIANASIDDAO)
(@

A ROUND THE WORLD IN SEVEN H IGHBaLLs

The fruity and subtle smoke notes of Johnnie Walker
Black Label is perfectly balanced with the sweet, sour,
tangy, and tropical flavours of the other ingredients.

RECIPE METHOD

30 31
 JOHNNIE PALMIE
EBeN etteH
T
DIAG
eO B
A R CAde
A MY AMBASSAd
OR, HANA
G eB(@eN _ MIXGd
O)
A ROUND THE WORLD IN SEVEN H IGHBaLLs

Eben was inspired by the African culture and

history when creating this serve imbibing the process.

RECIPE METHOD

* Substitute with Hibiscus or Bissap Juice

32 33
 BLENDER COLLAbORATIONS
Give your highball serves the blender
seal of approval with a selection of
balanced, yet bold, recipes created by
Johnnie Walker Blender Emma Walker,
in collaboration with Global New Age
Scotch Whisky Ambassador,
Ervin Trykowski.

34 35
 S i V E
E Xc Lu

graPEFruit & GRAPEFRUIT CORDIAL TAMARIND

TaMarinD HighbaLL
• 500g fair trade caster sugar
• 500ml fresh grapefruit juice
• 200g grapefruit husks
• 50g grapefruit zest
Miran cHauHan • 20g citric acid powder
• 100g fair trade caster sugar
• 50g tamarind block
• 1 litre hot water
• 5g citric acid powder

P rincES
HEaD bartEnDEr at 18 2 0 R ooFtoP bar, JoHnniE waLkEr PrincES StrEET METHOD
METHOD
Xc LuSiV E

the okcta il unem at 1820 is ba sed a ruodn a sielpm diea: if a groec in • Dissolve tamarind in hot water
• Zest grapefruits and weigh • Add caster sugar, stir and

S trEEt
1820 rew ot opne a okcta il ba,r what uowdl ti olk ?liek it uowdl hgi l ht
E

the buetaif l, fresh proudcts in sea on, biomcend w tih the otexci hrbes zests to required weight allow to cool
S trEEt

adn secpi uofdn both olca y adn a ruodn the dlorw. whhci is exactly • Juice those same grapefruits • Stir in citric acid
to amount needed • Strain to remove tamarind pulp

E
what this ulcexsiv grapfer uti & ta ma ridn Higbha l does.

Xc LuSiV E
• Place zest in a jug/bowl and • Bottle, ready for carbonation
add sugar. Mix thoroughly
P rincES

• Chop husks from the juiced To carbonate

when c r eat i ng t h i s s er ve i n rEciPE grapefruits and add to the mix
• Place 500ml of tamarind
cel b r a t io n o f t h e o p en i g o f and mix again
• 50ml Johnnie Walker Black Label into a soda siphon
Joh n ie wa l ker Pr i nce s St r e t , • Add grapefruit juice and
• Attach CO 2 cartridge
Ed i nbu r g h , Hea d ba r tend r citric acid powder and stir
into canister
Mi r a n chau ha n fo c u s e d thoroughly for 30 mins
• 20ml Grapefruit Cordial • Refrigerate for 1 hour
o n t wo m a i n f l avo u r s : • Allow 30 mins rest time
(with citric acid)
g r a p ef r u it a nd t a m r i nd , i n • Strain with chinois or fine sieve
• 4 drops Grapefruit and
co mb i n a t i o n w it h h i s ch o s en • Bottle and refrigerate
hopped bitters
s pi r t : Joh n ie wa l ker bla ck . • 100 ml of Tamarind tea
the recpi uidlecns a wehlo (50g to 1 litre of water)
g r a p f e u t i , f r om t pi h o t u j e c i • Soda charged and bottled
a d n a u o v a r s em t a m r i d n e t a
o t b r i n g a n c e tx i n g b a l e c n. MEtHoD
1. Build ingredients
th i s s er ve br i ng s to ge her
over cubed ice in a glass
a b a l n ce o f s we t & s o u r
2. Garnish with fresh
f l a v o u r s , p e r f c t fo r a l i g h t
banana leaf
& r ef sh i ng d r i n k t h at i s
g u a r nt e d t o m a ke yo u r
g u e s t t a s tebu d s z i n g !

42 43
 H IGhBALLS I NSPIRED BY WANDERLUST
Bring the varied flavours, textures and
colours of the world a little more within
reach with this collection of HIGHBALLS
INSPIRED BY WANDERLUST.

Pairing travel memories with local

ingredients, these recipes invite you
on a JOURNEY to discover the
world one highball at a time.

44 45
 PLAYA DEL MEXATILLO
hBALLHIG
H IGhBALLS I NSPIRED BY WANDERLUST

Born out of Frederique LeBlanc’s personal journey in Mexico,

Playa del Mexatillo Highball offers smoky notes paired with
fresh crispy ingredients reaching the right balance of acidity.
The key ingredient, Tomatillo Water, makes this recipe even
more special ensuring nothing goes to waste by reusing its
leftovers to make a refreshing salsa verde.
TOMATILLO WATER
RECIPE
Frederique LeBlanc, inspired by Mexico

METHOD
RECIPE METHOD

46 47
 H IGhBALLS I NSPIRED BY WANDERLUST
HORIATIKI
hBALL
HIG
OLIVE OIL WASHED Inspired by Tim’s passion for Greek Cuisine, the Horiatiki
Highball embodies the traditional spirit of love and generosity.
RECIPE Using simple local ingredients like Olive Oil, this highball elevates
the avour of Johnnie Walker Black Label. This serve also
highlights elements of food we often discard (oregano sprigs
and olive brine) that carry enough avour t to be repurposed.

METHOD
Tim Philips-Johansson, inspired by Greece

RECIPE METHOD

48 49
 LE KASBAH ll
HIGHBA
H IGhBALLS I NSPIRED BY WANDERLUST

Passionate about the unique notes of the staple fruits of the

Moroccan cuisine, Jenna Ba welcomes you on a journey of
avour. Le Kasbah Highball’s main component, Morocco’s iconic
mint tea, elevates the sweet smoky notes of Johnnie Walker
Black Label and matches them perfectly with the complex and
ancestral fruits of Morocco: gs and preserved lemons.

Jenna Ba, inspired by Morocco

RECIPE METHOD

50 51
 H IGhBALLS I NSPIRED BY WANDERLUST
Blueberry &
Ginger Highball Since moving to Amsterdam,
Johnnie Walker Global Ambassador
Curated by Tim Phillips,
Global Ambassador for Tim Phillips has had the challenge of
Johnnie Walker
introducing seasonality and locality during
RECIPE colder months. However, that hasn’t stopped him
• 30ml Johnnie Walker
Black Label (Olive Oil
creating an exciting and full-flavoured highball
Washed, see next page) serve! Seasonality in Amsterdam and lots of
• Dash Kalamata Olive Brine
• 1 Long cucumber slice parts of Europe is about taking what is available
• 120 ml chilled Soda Water
at a certain time of the year and potentially
METHOD preserving it. Hence why Tim has created this
1. Take all ingredients highball using a blueberry jam from blueberries
(except garnish) and add
to chilled highball glass picked in season, adding Johnnie Walker,
2. Add hand chopped
block ice to highball glass
and a Dutch ginger kombucha for
all the way to the top some local flavour.
3. Garnish with cucumber
slice and oregano sprig

Alcohol Content- 12.8g

52 53