How to Make a Hill Country Highball
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Old Forester King Ranch Edition
♦ 1.5 oz Old Forester King Ranch Edition
♦ 0.75 oz Fredericksburg peach syrup or peach purée
♦ 0.25 oz Champagne vinegar
♦ 0.5 oz mesquite honey syrup
♦ Optional: 1 small pinch of salt
1. Add the Old Forester King Ranch Edition, peach syrup or purée, Champagne vinegar, mesquite honey syrup, and optional pinch of salt to a cocktail shaker with ice.
2. Shake briefly—about 5–8 seconds—to chill and fully incorporate the honey and peach.
3. Strain into an ice-filled Collins or highball glass. Use fresh ice, ideally larger cubes or a Collins spear if available.
3. Add 3 oz Topo Chico and gently stir once or twice from the bottom to combine without losing too much carbonation.
3. Garnish with a fresh peach slice or wedge. A light expressed lemon peel would also work if fresh peach isn’t available.
3. Tip: If using peach purée rather than a strained peach syrup, fine-strain the shaken mixture before adding the Topo Chico for a cleaner, more polished highball.
