Highlander Cocktail

Total Time:
15 min
10 min
5 min

1 drink

  • 1 .5 ounces scotch
  • 1 ounce mezcal
  • 0 .5 ounce simple syrup
  • 1 sprig fresh rosemary
  • 1 cube (2.5 by 2.5 inches) dry ice
  • Creme De Cacao Cloud and Rosemary Infusion:
  • .75 liters water
  • 50 g cocoa nibs
  • 5 sprigs fresh rosemary
  • Place the scotch, mezcal and simple syrup in a mixing glass. Fill the glass with ice and stir with a bar spoon. Strain into a bowl-shaped wine glass. Add a large square ice cube to the glass, and gently rub the edge of the glass with the rosemary, then add it to the glass as a garnish.

  • For the Creme De Cacao Cloud and Rosemary Infusion: Place the water, cocoa nibs and rosemary in a pot and heat (you can also use a microwave). Once hot, strain and pour the infusion into a decanter. Add the dry ice to the decanter to make a cloud.

  • Pour only a cloud of the Creme De Cacao Cloud and Rosemary Infusion into the glass (not the liquid) and serve.

  • Special equipment: a bowl-shaped wine glass and an ice cube tray that makes large square ice cubes

Cook's Note: It is important not to pour the liquid from the decanter into the cocktail as it contains dry ice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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