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Citrus & Cola Highball
Take advantage of flavour-packed, in-season citrus by muddling a mix of fruits into a cola highball. The natural oils from these fruits vibe off of classic cola flavours.
Recipe
For an ultra-seasonal twist, use Meyer lemons—the part lemon, part mandarin fruits offer up less acid than traditional lemons and add a touch of sweetness, too. Look for Meyer lemons from October through March in the produce section at your local grocery or gourmet food store. Serve this fresh-tasting cocktail with appetizers that are sweetly glazed like these Balsamic Steak Bites.
Citrus fruits such as lemon, lime, orange and/or grapefruit, preferably a mix
1 1/2 oz whisky, such as Irish or American whiskey
Dash of aromatic bitters (optional)
Crushed ice
4 to 6 oz cola
Pull two to three long strips of peel from citrus and set aside. Cut citrus fruit into 1-inch (2.5-cm) chunks (with any remaining peel still attached). Muddle four chunks with whiskey in tall glass. (Reserve leftover chunks for other cocktails.) Add bitters. Fill the glass with ice. Top with cola. Stir. Stack citrus peel strips, fanning them out, then rolling them up to form a rosette-like garnish. Skewer peel and garnish drink.
Makes 1 cocktail
