Turning up the flavour on our whisky highball.... CHIMI HENDRIX brings sweet pineapple, herbal heat and a ginger snap to the glass 🍍🥃
Ingredients
30mL MORRIS Australian Single Malt Signature Whisky 40%
10mL Honey & Pineapple Syrup*
10mL Chimi Macerate*
75mL Ginger Ale
Method
Build all in a chilled highball glass.
- Fill the glass with ice.
- Add the honey & pineapple syrup and chimi macerate.
- Top with ginger ale.
- Stir gently to combine.
- Garnish with a Sicilian lemon leaf or a fresh pineapple slice.
*Chimi Macerate
Ingredients
Signature Whisky
Pampa Gourmet Chimichurri
Method
- Combine all ingredients and gently warm in a saucepan for max. 5 minutes
- Allow to cool and steep in the refrigerator over night
- Strain cooled chimi macerate and collect liquid
*Honey & Pineapple Syrup
Ingredients
1 cup canned crushed pineapple
1–2 tablespoons organic honey
Hot filtered water (70°c approx)
Method
- Mix the honey and water until dissolved
- Add the pineapple and gently mix to combine
- Refrigerate overnight, foam should start to form once ready, then strain.