Cocktails

Peaty Pineapple Highball

A modest measure of pineapple supplies fruit and acidity against peat smoke, while soda keeps the drink light.

Recipe by Bottle of Scotch

Ingredients

• 45 ml Scotch whisky
• 90–120 ml chilled soda or the mixer named in the recipe
• Fresh citrus peel or wedge where appropriate

Method

1. Fill a tall glass with fresh ice.
2. Add Scotch and any non-carbonated ingredients.
3. Top with the chilled carbonated mixer and stir gently once or twice.
4. Taste before adding any extra sweetness.

Choosing the Scotch

Peated Scotch is a sensible starting point. Choose a whisky whose smoke, fruit, oak and sweetness remain in proportion to the other ingredients. An expensive or rare bottle is rarely necessary when heat, sugar, dairy or strong mixers will obscure fine differences between bottlings.

What the Scotch changes

A modest measure of pineapple supplies fruit and acidity against peat smoke, while soda keeps the drink light. Changing the whisky can change perceived smoke, fruit, spice and oak. Heat and reduction also change aroma and remaining alcohol, so it is inaccurate to assume that all alcohol disappears immediately during cooking.

Practical notes

Measure the whisky rather than pouring directly from the bottle. Move hot pans away from an open flame before adding spirits. For cold drinks and desserts, keep the Scotch quantity controlled so texture, dilution and balance remain predictable.

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