Johnnie Walker Black Label is a true icon, recognized as the benchmark for all other deluxe blend. Created using only whiskies aged for a minimum of 12 years from distilleries across four corners of Scotland, Johnnie Walker Black Label is unmistakable for its smoothness while revealing a complex and intense character. Recently, whisky highball has become one of the most popular cocktails among Hong Kong people, as it delivers lower alcohol concentration, easy to drink, at the same time, it attains the complexity within the whisky. Johnnie Walker joins force with Shelley Tai from one of the world’s best bars, Quinary, along with four of her bartender friends to create five exclusive Black Label Highballs that embrace the quintessential qualities of Black Label whisky. At a time when staying home is the best place to be, what’s better than creating a Black Label Highball when you feel like having a drink. Enjoy a flavorful journey with Black Label Highball wherever you are.
Irre-zest-ible (Created by Shelly Tai – Quinary)
Simply put all the ingredients into a shaker, shake well and add soda water to complete. If you don’t have a shaker at home, put the ingredients into a highball glass, stir well and complete the drink with an Asian twist by adding two salted plums as garnish, which also serves as a flavor booster. The fruitiness of Black Label marries with the sour saltiness from the dried plums perfectly.
• 30ml Johnnie Walker Black Label Whisky
• 15ml 3:1 Honey Syrup
• 10ml Lemon Juice
• 45ml Grapefruit Juice
• Ice and Soda Water
• Garnish: 2 pieces of Salted Plums
Longan Highball （Created by Kit Ho － Draft Land ）
Kit introduces a local-inspired concoction by soaking dehydrated longan into Black Label whisky, this elevates the rich fruity flavor of the scotch impeccably. The perfect mix of the fruity sweetness and the smoky aroma of Black Label creates an indulging palate journey for the drinker.
Mix 200ml Johnnie Walker Black Label with 70g of dehydrated longans. Leave the mixture for 24 hours, then extract the longans.
• 45ml dehydrated Longan infused Johnnie Walker Black Label Whisky
• 10ml Fino Sherry
• Ice and Soda Water
• Garnish: Dried Longan (may use the infused longan)
Ginger Tabby （Created by Jo Lo – Room 309）
Jo’s new craft, Ginger Tabby, is served with cold brewed oolong tea, which not only minimizes the bitterness in oolong tea but also extend the durability of the tea. Ginger Tabby brings you to a one-of-a-kind sensory journey that is intriguing and delicious.
Cold brew oolong tea: Mix 1g of oolong tea leaves into 300ml of room temperature water, store in refrigerator for 24 hours and filter out the leaves.
Johnnie Walker Black Label Osmanthus Infusion: Mix 2g of Osmanthus (fragrans) into 200ml of Johnnie Walker Black Label, store for 24 hours and filter out the Osmanthus.
• 30ml osmanthus infused Johnnie Walker Black Label Whisky
• 1/2 piece Salted Kumquat
• 30ml Cold Brew Oolong Tea
• Ice and Ginger Ale
Summer Isles（Created by Henry Ho – Bar 001）
Add soda water to the well-mixed ingredients and sprinkle it off with pink pepper, which intensifies the smoky layers of Double Black. This Double Black Highball is a must-try for any scotch enthusiast who loves a robust smoky taste. The rich aromatic layers unfold like a journey to paradise island during the scorching midsummer.
• 45ml Johnnie Walker Double Black Whisky
• 1 slice of Passion fruit
• 1 piece of Kumquat
• 1 teaspoon of Yuzu Jam
• Ice and Soda Water
• Garnish: Pinch of Pink Pepper
Ginger Remedy （Created by Yvonne Chan）
Yvonne serve this sharing highballs when she entertains her friends at home– Ginger Remedy. The secret to this highball is by adding salt and pepper in the mixture, this immediately magnifies the flavour of all ingredients. Top it off with a few slices of apple for a fruity touch and the rest speaks for itself.
• 200ml of Johnnie Walker Black Label Whisky
• 25ml Lemon Juice
• 250ml Apple Juice
• 600ml Ginger Beer
• 5 slices of Ginger
• Pinch of Salt
• Pinch of Cracked Black Pepper
• Garnish: Slices of Apple