Recipe courtesy of barmini

Highlander Cocktail

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  • Level: Intermediate
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 drink
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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 


Special equipment:
a bowl-shaped wine glass and an ice cube tray that makes large square ice cubes
  1. 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.
  2. 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.
  3. Pour only a cloud of the Creme De Cacao Cloud and Rosemary Infusion into the glass (not the liquid) and serve.

Cook’s Note

It is important not to pour the liquid from the decanter into the cocktail as it contains dry ice.